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Stabilized Mascarpone Whipped Cream Frosting

This stabilized whipped cream is my all-time favorite, and it can be ready in 15 minutes! It’s light and airy – perfect to top cupcakes or ice cream, dip fruit in, or just eat by the spoonful.

Mascarpone Whipped Cream on a balloon whisk

When it comes to frosting or whipped cream, the first thing I always do is assess if my favorite mascarpone frosting would be a good fit. It’s my default, go-to recipe.

Frankly, it’s hard to imagine something that it wouldn’t go well with, but I suppose I’m slightly biased. It’s light, airy, and super easy to pipe with any kind of decorating tip.

You could also just use an icing spatula to frost a cake! But it’s not the kind of frosting that crusts, so don’t think of it as a substitute for a crusting buttercream.

Side shot of strawberry rhubarb bars topped with mascarpone whipped cream

What is mascarpone cheese used for?

You’ll find mascarpone cheese in savory meals like baked pasta dishes to add a rich and creamy element. As for sweet dishes, you probably know it best as an ingredient in tiramisu.

In the case of this whipped cream, I’m using at as a stand in for cream cheese. I like the texture and flavor better, and it works out beautifully.

Does this recipe look familiar?

This recipe should ring a bell, because you’ve probably seen it a few times:

There are even more posts where it’s been used but not mentioned by name, so if you feel like playing a game of “Where’s Waldo?”, start looking through the archives!

Overhead shot of mascarpone whipped cream on a whisk

Why I’m so in love with this mascarpone frosting

This isn’t the kind of whipped cream you get from an aerosol can. That kind of whipped cream loses its shape as it sits, and eventually gets melty and less than appetizing. But this whipped cream? It’s perfect.

It won’t lose it shape (and I’ve had it on top of cupcakes for multiple days and it never budged) and it won’t melt at room temperature. Now, if you take it to a BBQ that’s outside on a 95 degree day… I can’t make any promises. I start melting at that point, so you can’t blame the whipped cream.

It can support garnish, like fruit or sprinkles, without any trouble. Although, full disclaimer: if what you topped it with has color (like rainbow sprinkles or strawberries), it will eventually bleed into the whipped cream. So don’t top it until just before serving!

Once you’ve made it, you don’t need to re-whip it to get back the right consistency – it stays exactly the way you made it (as long as you store it in the fridge).

It can go on anything! Cupcakes, cake, ice cream, pie, brownies, hot chocolate, fruit, your face, macaroni and cheese… wait, not that last one. 

Boozy Angel Food Cupcakes with Amaretto Soaked Strawberries on a white piece of wood

How to make mascarpone whipped cream

There are a few key elements to this mascarpone whipped cream:

  • My favorite mascarpone cheese to use is the classic BelGioioso in the white and green container, and I can usually find it in any grocery store. Make sure it’s fresh out of the fridge and cold – it makes a difference!
  • The mixing bowl needs to be as cold as you can get it. Stick it in the freezer for an hour before you start prepping the recipe, it helps!
  • I make my own vanilla extract using vanilla beans and vodka, but that requires a lot of planning ahead! So if you’re tight on time, I highly recommend this Nielsen-Massey Madagascar Bourbon Vanilla Extract (aff link).
  • It’s on the pricier side, but I truly believe it’s worth it. If you need to keep things budget-friendly, Rodelle pure vanilla extract (aff link) is always a solid choice.
  • Also, you definitely want a KitchenAid for this recipe, because your arm is going to get tired if you use a hand mixer (aff link).
  • If you’re fancy schmancy and you have one of those stainless steel whipped cream dispensers, load it up! I’m not fancy, so mine just goes into a sealed plastic container… if there’s any left to store, which isn’t often. Seriously.

One time I made a half batch of this and just sat down on the couch and ate it with a large spoon, right out of the mixing bowl. Okay, fine – it was a full batch. And maybe it was more than once.

But once you make this, you will in no way judge me.

Mascarpone whipped cream on a whisk sitting on a kitchen counter

…okay, maybe you’ll still judge me a little bit.

Other recipes to pair with this mascarpone frosting:

After you’ve made this recipe, please leave a comment below with a rating – and if you came from Pinterest, add a photo to the Pin of what you make to the pin to share your experience!

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Mascarpone whipped cream on a whisk

Mascarpone Whipped Cream Frosting

  • Author: Leslie Kiszka
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: More than enough for 12 cupcakes


This stabilized whipped cream is my all-time favorite, and it can be ready in 15 minutes! It’s light and airy – perfect to top cupcakes or ice cream, dip fruit in, or just eat by the spoonful.


  • 4 ounces mascarpone cheese (I use Belgioioso)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup heavy cream


  1. Chill a large mixing bowl in the fridge (optional, but strongly encouraged).
  2. In your chilled bowl, combine mascarpone cheese and sugar on a high speed until completely combined.
  3. Add vanilla and heavy cream, and mix on a low setting until it is mostly combined. Now increase speed to high and whip until stiff peaks form – it may take a little while, so be patient!
  4. Once cupcakes have completely cooled, fit a piping bag with desired tip and go to town with frosting your cupcakes.


  • You can use either a stand mixer or a hand mixer (aff link) for this recipe, but a stand mixer will save your arm from getting sore!
  • Don’t over-whip the mixture because you’ll end up with a weird butter! Mix on high speed just until stiff peaks form.
  • Category: Dessert
  • Method: Whip
  • Cuisine: American

Keywords: whipped cream, whipped cream frosting, easy whipped cream, easy frosting, stabilized whipped cream, mascarpone whipped cream

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Thursday 25th of February 2021

Can I use powdered sugar vs granulated? And if not do you recommend sifting to prevent grainy texture ?

Leslie Kiszka

Saturday 27th of February 2021

People have commented in the past that they've successfully used powdered sugar, but I haven't done that myself.

Mrs Macey

Friday 5th of February 2021

I wanted to make the chocolate version for a chocolate torte cake I made for hubby's birthday and reading through the comments I saw that someone made it and added two tablespoons of cocoa powder per recommended amount of ingredients and oh my God! Came out perfect!!! I sifted and added the cocoa to the sugar before mixing with the cheese. I've always struggle with cream cheese frostings but I'm going to bookmark this page. Can't wait to serve it. Thank you so much!

Leslie Kiszka

Sunday 7th of February 2021

So glad it worked out!


Thursday 4th of February 2021

Can I use this to make cake pops?

Leslie Kiszka

Sunday 7th of February 2021

I've never tried, but I wouldn't think so, as this isn't thick like a buttercream or cream cheese frosting that you would typically use to mix with the rest of ingredients.


Wednesday 13th of January 2021

Omg, this is so delicious! I wanted a thicker, frosting-like consistency to frost a cake so I followed the exact recipe except I used the entire 8 oz. container of mascarpone. This is whipped cream on a whole other level!! And yes, it pipes very well for decorating a cake or cupcakes! Thank you!

Leslie Kiszka

Friday 15th of January 2021

So glad that you liked it!


Monday 23rd of November 2020

Can i freeze it?


Friday 25th of December 2020

Jeanne, when I first made this, I accidentally made it with the entire 8 oz. carton of BelGioioso mascarpone. It turned out more like frosting than stabilized whipped cream (and was fabulous!). I've since also made it correctly with the 4 oz. of mascarpone when I wanted a whipped cream texture, but I never tried freezing it. I have, however, frozen the frosting-type made with 8 oz. mascarpone. It freezes well on its own (meaning, not frosted on a cake); just stir it up when you thaw to frost your cake. Today, I'm going to try using mascarpone that I froze in the carton even though it says not to freeze. It was going to waste if I didn't, so I had nothing to lose. I'll see if I can still use it after it thaws.

Leslie Kiszka

Wednesday 25th of November 2020

I've never tried to, but I wouldn't recommend it.

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