This quick and easy stabilized mascarpone whipped cream recipe is my all-time favorite, and it can be ready in 15 minutes! It’s light and airy – perfect for topping cupcakes, ice cream and pies, as a dessert dip for fruit, or to just eat by the spoonful. I’ve also included instructions to make chocolate whipped cream! If you’re ever looking for a frosting to top a dessert – this is going to become your new go-to.
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.
What is mascarpone cheese used for?
Mascarpone is a creamy Italian cheese that’s made by combining hot cream with an acid like lemon juice or tartaric acid. It’s cooled and then drained through a cheesecloth-lined strainer for a couple days.
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 or part of the filling for cannolis (of which, you should try these cannoli cupcakes sometime).
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. I firmly believe that whipped mascarpone cream is superior to all others!
What does mascarpone taste like?
I noted that I use mascarpone instead of cream cheese because I prefer the flavor of the mascarpone. And that’s because American cream cheese is much more tangy than mascarpone, and mascarpone is a much more subtle and slightly sweet flavor.
Mascarpone is also more soft, creamy and dense than cream cheese. If you were to dip a knife into a container of mascarpone, it would spread beautifully, similar to butter spreads.
Where can I find mascarpone cheese?
I typically find mascarpone in the deli section of my grocery store, by the other cheeses, hummus, and meat products. And I always buy BelGioioso brand mascarpone!
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. And I promise you that making whipped cream from scratch isn’t hard!
- 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.
Ingredients for mascarpone whipped cream frosting
Here’s the great news – you only need four ingredients!
- Mascarpone cheese: This is instead of cream cheese, and helps provide that beautiful stability to the finished product.
- Granulated sugar: This gives the whipped cream its light sweetness. People have told me they’ve used powdered sugar (confectioners sugar) in it’s place and it’s worked well for them!
- Pure vanilla extract: I always add vanilla extract for the flavor, but you could also use a different flavored extract if you wanted to mix things up.
- Heavy cream: Because… whipped cream!
How to make whipped mascarpone
- Chill a large mixing bowl in the fridge (optional, but strongly encouraged).
- In your chilled bowl using a hand mixer or stand mixer (aff link), combine mascarpone cheese and sugar on a high speed until completely combined.
- 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!
- Once your cupcakes, cake or whatever treat you desire to top this with is cooled and ready to go, fit a piping bag with desired tip and go to town with frosting them.
Tips for making the best mascarpone whipped cream
There are a few key ingredients and 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 electric mixer with the whisk attachment for this recipe, because your arm is going to get tired if you use a hand mixer. That’s not to say it can’t be done, because it can! Just prepare your arm :)
- 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.
Can I make chocolate mascarpone whipped cream?
You sure can! Just add an extra 1 tablespoon granulated sugar and 1/4 cup unsweetened cocoa powder during the second step (before adding the heavy cream).
The flavor is light and not overly sweet – so if you’re looking for a much sweeter, more indulgent chocolate flavor this isn’t the recipe for that. Try the frosting from this double chocolate layer cake instead!
What about fruity flavors?
Quite frankly, the possibilities are endless! But give my lemon mascarpone whipped cream a try next.
Can I freeze whipped cream?
You can… she says with hesitation in her voice. Here’s the thing – if you tried to freeze a whole batch of it, you’d need to let it thaw in the fridge and then re-whip it, but then you’re at risk of over-whipping it and making yourself some weird butter.
But what you can do is prepare individual servings for later:
- Drop piped mounds of this whipped cream onto a parchment-linked baking sheet
- Carefully cover, and then freeze overnight
- The next day, you can peel the mounds of whipped cream off the parchment paper and transfer them to a freezer-safe container for storage
This would be a great use case for being able to grab one to add to a mug of your favorite hot chocolate!
If you plan to use it as garnish on a cake, pie, etc., just let them thaw in the fridge for about 15 minutes before adding them.
How many calories in whipped cream?
The answer to this is a big “it depends”. If you’re talking about just diving the recipe into 12 servings (let’s pretend it’s going to be generous servings on top of 12 cupcakes), then it’s about 127 calories per servings. See the nutritional information at the bottom of the recipe card for more information.
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.
…okay, maybe you’ll still judge me a little bit.
Does this recipe look familiar?
This recipe might ring a bell, because you’ve probably seen it a few times:
- Pavlova with Mascarpone Whipped Cream
- Hot Fudge Sundae Cupcakes
- Strawberry S’mores Icebox Cake
- Grilled Peaches with Cinnamon Mascarpone Whipped Cream & Honey
- Strawberry Rhubars
- Lemon Almond Flour Cake
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!
Other recipes to pair with mascarpone frosting
- Salted Nutella Fudge Brownie Gelato
- Paleo Double Chocolate Brownies (it’ll kinda negate the paleo, but YOLO)
- Black Forest Sundae
- Fudgy Chocolate Banana Brownies
- Gingerbread Ice Cream
- No Churn Homemade Americone Dream Ice Cream
- Oreo Ice Cream
- Chocolate Avocado Pudding
American cream cheese is much more tangy than mascarpone, and mascarpone is a much more subtle and slightly sweet flavor. Mascarpone is also more soft, creamy and dense than cream cheese. If you were to dip a knife into a container of mascarpone, it would spread beautifully, similar to butter spreads.
I typically find mascarpone in the deli section of my grocery store, by the other cheeses, hummus, and meat products.
You don’t, but your arm might be a little tired if you’re using a hand mixer :)
You sure can! Just add an extra 1 tablespoon granulated sugar and ¼ cup unsweetened cocoa powder during the second step (before adding the heavy cream). The flavor is light and not overly sweet – so if you’re looking for a much sweeter, more indulgent chocolate flavor this isn’t the recipe for that. Try the frosting from this double chocolate layer cake instead!
Quite frankly, the possibilities are endless! But give my lemon mascarpone whipped cream a try next.
Here’s the thing – if you tried to freeze a whole batch of it, you’d need to let it thaw in the fridge and then re-whip it, but then you’re at risk of over-whipping it and making yourself some weird butter.
But what you can do is prepare individual servings for later:
– Drop piped mounds of this whipped cream onto a parchment-linked baking sheet
– Carefully cover, and then freeze overnight
– The next day, you can peel the mounds of whipped cream off the parchment paper and transfer them to a freezer-safe container for storage
If you plan to use it as garnish on a cake, pie, etc., just let them thaw in the fridge for about 15 minutes before adding them.
The answer to this is a big “it depends”. If you’re talking about just diving the recipe into 12 servings (let’s pretend it’s going to be generous servings on top of 12 cupcakes), then it’s about 127 calories per servings. See the nutritional information at the bottom of the recipe card for more information.
Description
Equipment
Ingredients
- 4 ounces mascarpone cheese, I use Belgioioso
- ¼ cup granulated sugar
- ¼ teaspoon pure vanilla extract
- 1 cup heavy cream
Instructions
- Chill a large mixing bowl in the fridge (optional, but strongly encouraged).
- In your chilled bowl using a hand mixer or stand mixer, combine mascarpone cheese and sugar on a high speed until completely combined.4 ounces mascarpone cheese1/4 cup granulated sugar
- 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!1 cup heavy cream1/4 teaspoon pure vanilla extract
- Once your cupcakes, cake or whatever treat you desire to top this with is cooled and ready to go, fit a piping bag with desired tip and go to town with frosting them. Enjoy!
Video
Notes
- You can use either a stand mixer or a hand mixer 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.
- Chocolate version: Want to make it chocolate? Add an extra 1 tablespoon granulated sugar and 1/4 cup unsweetened cocoa powder.
- Storage: Store in an airtight container in the fridge for 3-4 days.
- Freezing: You can do is prepare individual servings for later by doing the following:
- Drop piped mounds of this whipped cream onto a parchment-linked baking sheet
- Carefully cover, and then freeze overnight
- The next day, you can peel the mounds of whipped cream off the parchment paper and transfer them to a freezer-safe container for storage
- To add to a mug of your favorite hot chocolate, just grab one and drop it on top!
- If you plan to use it as garnish on a cake, pie, etc., just let them thaw in the fridge for about 15 minutes before adding them.
Nutrition Facts
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
Ejbw
Love it! As a desert in Italy we were served something similar on a plate with little pastries sticking out on the top… I tried to recreate it at home. Super easy and holds up so well!
Serving tonight with ladyfingers.
Thank you for sharing.
Yes, a plate of this is great.
Leslie Kiszka
So glad that you liked it!
Allison
I have used this recipe several times with great results. I actually make more of it and use it as a frosting for a cake (chocolate cake with black raspberry filling) and I have gotten many compliments on it. I prefer this type of icing to buttercream. Just know that you may need to keep the cake cold until it’s closer to being served since this is a whipped cream icing. I would definitely recommend this- but be sure to follow her instructions closely. I expect that’s why it works so well.
Vivienne Simmons
Hi. Just what I’m looking for but I have the same old problem about measurements. Your recipe calls for 4 oz mascarpone. Is this 4 fluid oz (i.e. half a cup) or 4 oz by weight?
I have to prepare a party dessert tomorrow so I’m hoping you’ll see this in time. I’m really looking forward to making the topping.
Thank you.
Leslie Kiszka
By chance, in the case of mascarpone cheese it’s actually both! You can measure it out to be 4 ounces in weight, or scoop 1/2 cup. This recipe is also very forgiving, so it doesn’t need to be the exact amount :)
sandy
Wow! What a Lovely Blog is this. I Love Cake, Even I order delicious bomb cake from Kekmart
Michaela
holy crap!!!! this is absolutely amazing. I’ve never tasted anything so heavenly. I just made for some cupcakes for a party tomorrow & didn’t realize it said wait until you’re about to serve to top so I’m hoping it’ll hold up until tomorrow afternoon. I did add some gel food coloring to the bag not directly into the whipped cream. I’ve been baking for years and have yet to find a stabilized whipped cream that tasted good, this is a GAME CHANGER! thanks for a great recipe!!!
Leslie Kiszka
This comment made my day, thank you!
Lauren
Hi! I just made this frosting for a cake yesterday and it came out perfect!! Just wondering if I make the chocolate version do I add the extra sugar and cocoa powder to the sugar/cheese mixture before adding the cream?
Leslie Kiszka
I’m so glad you liked it! To make the chocolate version, that’s correct – you’d add them in step #2 :)
Vj
How much frosting do you think I need for an 8 inch heart shaped cake and will this go with a Chantilly cake ?
Thanks
Leslie Kiszka
Hard to say since there are a lot of variables at play, such as how much frosting you like (thin or thick layer), if you’re going to make it as a layer cake, etc., but just taking a guess I would say somewhere between 4-6 cups of mascarpone whipped cream frosting.
June
Wow – Sooooo Good!!!! I’ll be using this recipe going forward instead of just normal whip cream. Wonderful recipe, Thank You !!
Leslie Kiszka
Your comment made my day, thank you June! <3
Elizabeth
I’m really wanting to try this for my daughters 3rd bday cupcakes, but i need real and pink colors anyone ever use food coloring in this??
Leslie Kiszka
I haven’t tried adding food coloring to it myself, but if you’d like to try it I would recommend adding a drop or two when you add the heavy cream and vanilla. If you try it, let me know how it turns out!
Ericka Lozano-Buhl
I typically don’t comment but this was an excellent recipe. I was worried about using granulated sugar versus powdered / confectioner, but there was no graininess. I followed the directions precisely; my metal freezer bowl and whisk were in the freezer for at least an hour ahead of time. I did scrape the bowl a couple of times when the mascarpone and sugar were mixing to ensure they fully blended. Once I added the vanilla and chilled heavy cream, it took only a few minutes on high for stiff peaks.
I doubled this for a cake and it was a substantial amount! I probably should have used the original amounts as listed but I didn’t really have another intended use for mascarpone. (I may try freezing a small portion of it to see if it can be used after – I’ll update if it is.)
My only suggestion would be to reduce the amount of sugar if you prefer a less sweet frosting. If I had used this on a simple sponge or just with berries, it would have been perfect – my apple cake was sweet enough that I could have reduced the sugar without any noticeable decline in deliciousness. :)
Thanks for sharing this recipe!
Leslie Kiszka
Glad you enjoyed it – thanks for coming back to leave a comment and star rating, I greatly appreciate it!
Teresa
Perfectly delicious! I subbed confectioners sugar for the granulated sugar.
I chilled the bowl so it set up fast. Almost over did it.
Used it to top a strawberry cheesecake with chocolate covered strawberries on top. I could eat it out of the bowl as well!
Thanks for a great recipe.
Leslie Kiszka
That recipe sounds delicious, I’m so glad this recipe would top it off! :)
Carmen G
Hi, can this be frozen – when using it to cover an Ice cream cake?
Thank you
Leslie Kiszka
I haven’t tried that before, sorry I can’t be of help with that! But if you try it, do let me know if it ends up working for you.
Maria
I love the taste but can you help me with why when I beat the sugar and mascarpone it gets seedy not smooth like in your video nor did it beat up as stiff after adding the heavy cream? Thank you very much for the help..
Leslie Kiszka
I’m sorry, I’m really not sure and it’s difficult to help without being the in the kitchen with you to see what’s happening. My best guess is that perhaps you need to beat it at a higher speed, or maybe your sugar has clumped up in storage? I’m sorry I can’t be of more help from here!
JEN
this is so good. that’s all i can really say, it’s just so good LOL
Leslie Kiszka
Haha, enough said! ;)
Ruchita
Hi,
I always make whipped frosting with heavy whipping cream. I never add cream cheese assuming that it will taste cheesy? Is there a way I can change the proportion of cream cheese and heavy whipping l cream in a way that it would taste just like whipped frosting (not cheesy) and also get some stability in my frosting?
Leslie Kiszka
Despite the name, cream cheese and mascarpone cheese don’t taste cheesy :) Mascarpone cheese has a subtle sweetness to it, so you can make this as is and I promise you won’t get any weird “cheese” flavor!
Ruchita
@Leslie Kiszka, thanknyou so much for the assurance. I will try the recipe as is!
Leslie Kiszka
I hope you love it as much as I do!
Ruchita
@Leslie Kiszka, I made it !
And just like you said, it isn’t tasting cheesy at all and taste so gooood !
Thank you so much for the recipe.
Ruchita
@Leslie Kiszka, I did make it as is and it tastes so good… thank you so much for thr recipe :)
Leslie Kiszka
I’m so glad you liked it! :)
Chris
This is such a great recipe. I have used it several times for the best almond cake on the planet, the recipe from Scratch Bakery in Portland, ME. I make the one layer cake, split it horizontally, and spread with this filling and berries. Just enjoyed for Mother’s Day. Thank you!
Leslie Kiszka
So glad that you liked it!
Patti
Can you post the link to this amazing almond cake recipe? I can’t seem to find it online. Thanks!
Samantha
Omg, this is the best whipped cream recipe I’ve come across. It stands on it’s own as a dessert!
Leslie Kiszka
I’m so glad you love it as much as I do! So often I eat it straight out of the bowl :)
Sandra
This was exactly what I needed! I made a 3 layer black forest cake for a friends party and did not want it to fall apart by using regular whipped cream. This was perfect and delicious. It was so hard to find mascarpone in my grocery store but my husband was smart enough to check by the fancy cheese section.
Leslie Kiszka
It can be sneaky to find at the store, but I’m glad you did and that it worked out!
Susan
Can you make this as a filing for a 15 by 10″ jelly roll cake. Will it be enough?
Leslie Kiszka
I wouldn’t use it as a filling for a cake roll, simply because it’s such a light whipped cream texture and you want something with a little more density for a cake roll filling.
Anne Sharkey
This had to be the best whipped cream I’ve ever made. Used it to top the Bailey’s pie and perfection! The other bowl of it that didn’t go on the pie was devoured by the spoonful.
Leslie Kiszka
Eeeee, so glad you liked it!
Kim
How do you think this would be with a coconut cake?
Leslie Kiszka
I can confirm it would be AWESOME with coconut cake! I’ve done that before, and then topped it all off with lightly toasted coconut. Pure heaven!
Joan Bartley
Is this recipe enough for a 9×13 cake?
I’ve made it before & it was delicious.
Leslie Kiszka
So glad you liked it! It’s definitely my favorite :) I haven’t personally frosted a 9×13 cake with it myself, but it should be enough – just depends on how thick you like your frosting to be!
Angie
Genius! Delicious! Added lemon zest. Way better than stabilizing whipped cream with gelatin. Will make again, I’m sure. Thank you!
Leslie Kiszka
I’m so glad you like it!
Ruzina
I would love to try this recipe but what would the metric measurements be?
Leslie Kiszka
Hi Ruzina! You can always do a quick Google search to help with recipe conversions if the recipes you’re looking at aren’t in measurements you’re not familiar with. But I’ve also written this post with more in depth information about conversion – hope this helps: https://stressbaking.com/volume-conversions-for-baking-recipe-ingredients/
But for your particular question, I went ahead and did those calculations for you:
4 ounces mascarpone cheese = ~119 milliliters
¼ cup granulated sugar = ~85 grams
¼ teaspoon vanilla extract = ~1.23 milliliters
1 cup heavy cream = ~240 milliliters
Hope
Can I use powdered sugar vs granulated? And if not do you recommend sifting to prevent grainy texture ?
Leslie Kiszka
People have commented in the past that they’ve successfully used powdered sugar, but I haven’t done that myself.
Mrs Macey
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
So glad it worked out!
LeAnn
Can I use this to make cake pops?
Leslie Kiszka
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.
CindyQ
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 stressbaking.com!
Leslie Kiszka
So glad that you liked it!
Jeanne
Can i freeze it?
Leslie Kiszka
I’ve never tried to, but I wouldn’t recommend it.
Ell
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.
Maggie
I’ve frozen left over frosting like this. Like you said, just give it a good whip before using. It’s fine.
Robbie
Hi. How long can you keep in a cannoli in the fridge. Seems like a great filling for them. Want to make them the Sunday before Christmas to hand to friends in a pastry box. Will it hold for 6-7 days before eating?
Leslie Kiszka
Since I haven’t made this in cannolis before I’m not sure. But since any filling would cause a pastry cone to get soggy, I’m going to make an educated guess that you would likely not want to make these ahead of time. Maybe you could make the shells up to a week ahead of time, but just not fill them until you’re about to gift them to your friends! Just make sure they know they’d need to eat them promptly :)
Anna
Can this frosting hold added flavors like pureed pumpkin or other fruits like blackberry puree?
Leslie Kiszka
Not really – it’s light, and will fall about quite a bit if you add heavy, liquidy add ins.
Eve
Hi, I would like to know how the mixture handle being freeze? I am thinking about using it in a birthday cake. Even though I read the previous comments about you saying that it doesn’t crust like a regular buttercream, I have big hope it would hold if I made it MilkBar style… what do you think?
Leslie Kiszka
I’ve never frozen it, to be honest. It’s lighter than buttercream since it’s whipped cream, so it wouldn’t perform the same way the MilkBar style cakes frosting looks. But it would still be delicious ;)
Victoria
Holey mascarponi!!! This is so ridiculously good and super easy to make. At first taste, I knew I was in trouble. The most irresistible and delicious trouble EVER. Lol,… thank you so much for this recipe!! <3
Leslie Kiszka
I’m so glad you love it as much as I do! And LOL to “holey mascarponi” :-D
sara
I have yet to make this, but was wondering if this would be good on a cheesecake? To counterbalance the heaviness.
Leslie Kiszka
Oh, absolutely! I’ve done that many, many times :)
Julia Li
Hello! I was wondering how much cream I should make if I was frosting a 4 layer cake with a diameter of 6 inches. Based on the recipe. Thank you!
Leslie Kiszka
I’m sorry, I’m really not sure. It’s going to vary a lot based on how thick you want the frosting to be, how much you want to use on the inside layers, etc. But also, keep in mind this is more like whipped cream and not buttercream, so I’d suggest using something else for the filling between layers.
Jennifer Lynn Flick
I substituted Kahlúa for the vanilla. It was excellent. I used it to top tiramisu cupcakes! Wonderful flavor and texture.
Leslie Kiszka
Sounds amazing – so glad you liked it! Thanks so much for coming back to leave a comment and rating to share your experience!
Baba
Taste is wonderful! I over whipped it and now it’s like butter… I should’ve read the entire recipe first. Any suggestions to remedy this? Thank you!
Leslie Kiszka
So sorry I’m getting back to you so late on your question! While it may lose some of its long-lasting stability, you can try gently heating the mixture in a double broiler over low heat, constantly whipping it with a whisk until it is smooth (it won’t take long at all). Remove from heat, let it come to room temperature and then try whipping it again per the recipe to make your whipped cream.
Lisa P
Can I just double the recipe to frost a two layer cake?
Leslie Kiszka
I haven’t done that myself, so I can’t say for sure – but just keep in mind it’s not thick and crusting like a buttercream.
vivace
Hi! This is the frosting I’ve been looking for! Have you tried mixing in some sweetened coconut flakes? Have you tried using it for macaron fillings?
Leslie Kiszka
I’ve never added coconut flakes, so I can’t speak to how that would taste/work out. I wouldn’t suggest using this for macaron fillings as it is very light and you’d want a more concentrated filling. This would just squish right out the sides :)
Linda L
I have looked years for a recipe that tastes like this but holds up. Thank you this hit the mark perfectly! Wow!
Leslie Kiszka
I’m so glad you liked it – thanks so much for coming back to leave a comment and rating!
terry
Soon easy and delicious. Holds up very well.
Leslie Kiszka
So glad you liked it! Thanks so much for coming back to leave a comment and rating.
Mary Gonzalez
Is this recipe stable enough to frost a two layer cake?
Leslie Kiszka
It doesn’t crust like buttercream frosting, but generally speaking it should hold up!
Jadeyn
This is seriously the best whipped cream recipe I’ve tried. I thought white sugar was going to make it grainy but it doesn’t and it’s SO GOOD. Thank uou for this recipe!
Leslie Kiszka
I’m so glad you liked it! Thanks so much for coming back to leave a comment and a rating, much appreciated!
Gayatri
Hi, I just tried making this as a trial run for a birthday cake I have to make on Saturday for my 6 year old. It was delicious!
Have you tried adding food coloring to use for piping decorations? I was thinking of making a plain white batch, frosting the cake and then let it chill in the fridge for a few. Then make a second batch and divide into 3 because I need 3 different colors for the piping decoration. And then pipe that into the hopefully chilled and “set” base layer.
Please let know your thoughts and any tips you might have. Thanks!
Leslie Kiszka
Surprisingly, I have never added food coloring to it before! If you try it, I would recommend gel food coloring as it’s more potent than normal food coloring and you don’t need to add as much, so it won’t add as much liquid/weight to the whipped cream.
Stephanie
I added vanilla bean paste instead of extract (not much of a difference) and OH MY GOSH it’s the best thing I’ve ever eaten in my life!!! I’m obsessed
Leslie Kiszka
This makes me so happy, I’m so glad you like it so much! Thank you for coming back to leave a comment and rating and share your experience
Aleida Nunez
amazing!
Leslie Kiszka
So glad you think so – thanks for leaving a comment and rating!
Faz
I’m yet to make this but can I just ask what type of sugar you used to make this? Thanks
Leslie Kiszka
I use granulated, but I know others like to use powdered sugar as a matter of preference.
Wendy Im
Hi Leslie,
How do i add flavour for this frosting?
Eg, strawberry flavour or chocolate
Leslie Kiszka
Thanks for stopping by! This recipe actually isn’t intended to have flavor added to it as it’s strictly a whipped cream. With that said, I do have a recipe for making funfetti whipped cream based off of this recipe as the base – you could try swapping the funfetti cake mix for a different flavor. If you do, please let me know how it worked out for you! https://stressbaking.com/funfetti-whipped-cream/
Amy
Hi there! Can I make this without sugar or sub in honey in lieu of the sugar? I’m looking for ideas of frosting my toddler’s birthday dessert
Leslie Kiszka
I’ve never tried either, but I would guess that making it with honey isn’t going to provide the same result as it will be heavier and more liquid, which won’t provide you with a fluffy, stable whipped cream.
Susan M
This recipe was a fantastic find! It was so incredibly easy and tasty! I typically would use whip it as a stabilizer and it always turned out grainy. This was smooth and tasted just like whipped cream. Served with brandy snap bowls filled with raspberries, quite a hit! It was just like the day I made it as I peered at the leftovers 3 days later, no watery mess. Definitely a go to whipped cream recipe!
Leslie Kiszka
I’m so glad that you like it, it’s my favorite – thank you so much for coming back to leave a comment and rating, I really appreciate!
Carol
Would this make a good cream puff filling?
Leslie Kiszka
It’s a bit light, so it may not be ideal for that purpose since cream puff fillings tend to be a bit more dense – but if you try it, let me know how it turns out!
Mallory
Hello! I have a few questions! Does this taste at all like cream cheese frosting or is it light like whipped cream just with more stability? Does the sugar make it gritty like some butter creams? Has this been tested with powdered sugar instead?
Leslie Kiszka
It doesn’t taste like cream cheese at all – definitely a whipped cream that has more stability. The sugar doesn’t make it gritty, and I don’t personally make it with powdered sugar but others have and like it even more!
Mallory
Thank you for the quick reply! If I make it tonight, place it in the piping bag and store it in a sealed bag in the fridge to frost tomorrow, should that be okay? You said it won’t need additional whipping, correct? Hoping this will pair nicely with a rich chocolate cupcake. I don’t like super sweet frosting.
Leslie Kiszka
It would definitely go well with a chocolate cupcakes! I haven’t found the need to whip it again, but it may depend on how you store it and how much time goes by. If anything, it would only need a very quick whip.
Mallory
Thank you so much for all the insight! Will post my thoughts tonight or tomorrow after making it!
Leslie Kiszka
Please do! Any questions, feel free to email me at leslie@stressbaking.com and I’ll be sure to see it :)
Veru
I love how you explained the rationale behind this whipped mascarpone cream and it looks so good!
I always stick to our traditional Italian recipe: less firm, but incredibly good, and most of all traditional!
I leave you the recipe, in case you wanna give it a try: https://thefoodellers.com/en/mascarpone-cream-recipe-italian
Kay waller
Hi Leslie, this looks delicious and exactly what I have been looking for. I plan on baking a 3 layer coconut cake for the holidays. For the past 10 years I have bought our coconut cake from a local bakery. The icing tastes like whipped cream but not, if that makes sense, I was beginning to give up hope on finding what I want until I found your recipe. Would this icing me sturdy enough to use as filling with coconut on top? I love icing, especially my hips, so I want to be lavish in my application..hehe. If I triple this, would it fill and ice 3 layers? I would appreciate your thoughts. Thank you so much for this recipe and if you happen to have a to die for coconut cake recipe in your side pocket, i’ll take that too!
Leslie Kiszka
Thanks for stopping by to share, Kay! It’s a pretty light and fluffy recipe, so it’s not like a stiff buttercream that could support cake in layers. With that said, you could definitely still use it in between layers of cake, it just wouldn’t be as thick as you might be looker for in that application. If you do make it, please come back and let me know what you think and leave a rating.
I’m going to add making a coconut cake to my list of to dos, because that sounds amazing right now!
Sandra
Hi Leslie,
can I use this recipe to pipe rosettes all around a 12 inch cake as a bottom tier for an anniversary cake. WiIl the rosettes hold their shape?
Leslie Haasch
Sorry that I didn’t see your comment until now! They won’t hold their shape like a buttercream frosting would on the sides of the cake, it’s not that sturdy.
Meredith
Hi there-
I have a client that wants a Chantilly cream, (thinks ABC is too sweet and was wary when i recommended SBC) but’s it’s for a two-tier cake with fondant decorations here and there.
Would this work? I’m assuming that the mascarpone would make it much sturdier but I’ve never tried to put fondant cut-outs on this type of frosting…
Thanks for your help!
Zia
Hi. I apologize if this question has already been asked. Can this yumminess be made chocolatey by using cocoa powder, or would that ruin the stability? Thank you ever so much!
Ell
Someone mentioned that she made it with what came out to be two tablespoons of cocoa per original ingredient amounts (she quadrupled the recipe, so she used a total of eight tablespoons). I also made it with cocoa. It was good, but a little grainy. I did not have Hershey’s cocoa on-hand, so I had to use Godiva hot cocoa powder. That may be why it turned out grainy.
When I first made this recipe, I accidentally used the entire 8 oz. container of mascarpone. It turned out more like frosting than stabilized whipped cream. So if you want a light-textured frosting, go with the stated amount of 4 oz. If you want it somewhat heavier (but still lighter than normal frosting), go with 8 oz. It’s just as delicious! I’m happy to use 8 oz. because if I use 4 oz., the remaining 4 oz. will probably go to waste since the container says do not freeze. Both were huge hits with my family!
Zia
Thank you so much for your response. Tonight I made it for my second time, out failed miserably. I don’t even really understand what I’m looking at. When I opened my brand new heavy whipping cream, it was spoiled to a disgusting level. I only had 1 and 1/4th cup of hwc that was good. I thought I’d give it a try, this was a mistake. At first it was grainy but on its way to fluffy goodness. I walked out of the room for 2 shakes of a lamb’s tail and it turned into something else. It looks like butter clumps in cloudy water. Can anyone help me understand what just happened?
I’m sad.
jerri arlan
hi – made a silly mistake without thinking………..made the mascarpone & cream whipped cream with the sugar. i wanted to use it with tiramisu. i’m now realizing that i need to add the sugar to the eggs to make the saboayon. it’s already so sweet with the sugar in the whipped cream. can i make the egg mixture without sugar? or any suggestions?
sometimes i don’t think ahead ——
Leslie Haasch
I’m sorry, I’m not familiar enough with manipulating tiramisu recipes to confidently answer that – but my inclination is that you wouldn’t be able to make the custard layer without sugar incorporated.
C.B.
Where has this been all my life!? I’m in LOVE, thanks for sharing!!
Leslie Haasch
It’s been right here, waiting for YOU! :) <3
Julie
Can I use heavy whipping cream? Is there a major difference between heavy cream and heavy whipping cream in this recipe? I know its the fat content that makea them different. Will it still be stable with heavy whipping cream? I am decorating a smash cake for a 1 yr olds bday!!
Leslie Kiszka
You can use either one! They both contain enough milk fat to work, but I lean toward a personal preference of heavy cream as I find it can potentially hold its shape a bit longer. Whipping cream will result in a slightly lighter, more fluffy texture. Sounds like either one will work just fine for a smash cake! :)
Mel Corrigan
Just made the liquid & put it in the canister, I had to shake it before it would work… I needed to taste it yah knew! I’m disabled and unable to use a piping bag with one hand, I bought this canister in the hopes of being able to frost/decorate one handed, this Frosting works perfect, ty! Do you know of any other liquid base Frostings I could use??
Mel Corrigan
Ty! I’m using just a funfeti cake mix to make cupcake! Everyone is getting here around 5.also do I put the whip cream in the dispenser after the liquid is mixed & before I whip it? Last question, promise! I know you said not to frost 12 hours before, but how long can it sit on the counter?
Leslie Haasch
That sounds delicious! Since I’ve never used a whipped cream dispenser, I’m unfortunately not sure if it’s bad to put it in after everything has already been combined. Like any dairy product, I wouldn’t recommend letting it sit out on a counter for more than two hours.
Mel0
So I clan put the liquid in in the dispenser before I whip it? I have just plain funfeti cupcakes, we’re meeting @ 6,so it’s OK to prep them before and pop em in the fridge?
Mel Corrigan
I’m going to use this for cupcakes tomorrow, how soon before I serve them should I frost them, also do I load my whip cream dispenser after I mix it up?
Leslie Haasch
It depends on the type of cupcake, but generally I just wouldn’t recommend doing it more than 12 hours ahead of time (but if you do, pop them in the fridge). And I’ve actually never had the pleasure of using a whipped cream dispenser myself but you should be able to just load it once everything is prepped and ready to go!
N. McCarthy
Hi Christine, I too am a master at curdling this recipe! 2 out of the 4 times I’ve made it to be exact. Am I to understand that once your frosting curdled you did your microwave procedure?
What’s been happening to me is that once the cream is poured in and is being whipped, I watch it carefully. I see it getting thicker, say the perfect consistency for topping berries, but I need it thicker for frosting and piping the outside of my layer cakes. Well, that’s when the trouble happens. I have the mascarpone and cream at the same temp, actually, the cream is a bit colder since it stays in the fridge while I’m whisking the mascarpone & sugar. Could that little bit of temperature difference be the cause? Or have I overwhipped the mascarpone? Because as I wait for the mixture to get thick enough for a piping bag-BOOM- in seconds the consistency goes from too loose for a piping bag to curdled and broken.
If anyone can chime as too what may be going wrong I would be so grateful. The flavor of this recipe is divine and I would like to be able to count on getting the consistency right, which for me is being able to put it in a piping bag.
Scarlet
It isn’t “curdling”. When you overwhip cream, it becomes butter. This is what is happening.
Ell
N. McCarthy, I know you posted this a long time ago. I doubt you’ll see this, but I’m answering anyway in case anyone else has this problem. Since it’s frosting you’re looking for rather than a whipped cream frosting, use 8 oz. of mascarpone instead of the stated 4 oz. This results in a texture more like frosting than whipped cream. I don’t know if it’s thick enough to pipe, though. I don’t use a piping bag; I just spread it on. The slight temp difference between the mascarpone and whipping cream isn’t the problem. I also keep the whipping cream in the fridge while I whip the mascarpone, and I haven’t had a problem. I’ve made this many times using both the 4 oz. and 8 oz. mascarpone, depending on the texture I want. Be sure you’re using a very cold bowl and beaters. By the way, since I don’t own a stand mixer, I use a KitchenAid electric hand mixer with no problem.
Ell
Thank you for posting this. It is so delicious! I see what you mean about sitting and eating it straight up. I took a few spoonfuls myself. I’m sure not going to judge you! I made it once with vanilla extract for a chocolate cake and once with lemon extract for a lemon cake. This is my new favorite frosting.
CONNIE
How much frosting is this? Enough for 24 cupcakes?
Leslie Haasch
Hi Connie! I noted in the recipe card that it’s more than enough for 12 cupcakes, but depending on how much frosting you pile on your cupcakes you might have enough for 24. I’d recommend doubling the recipe and enjoying what you have leftover :)
DavidPR
First try and success! More than that, my guests loved this frosting. One thing I did find was that the frosting was a bit fluid, so I just whipped the whole thing on high speed again and it didn’t ruin the frosting at all.
Noreen
Mine curdled too, are you saying that it could have been caused by overwhipping the mascarpone? Thank you for this additional information. Were you able to bring back this mixture once it curdled/broke? If so, how did you do it? I just had to throw out a double batch because once it reached the soft peak stage, it seemed to go straight to curdled.
Thanks and happy baking!
Noreen
Mine curdled too!! I’ve made this once before (but I used 2 cups heavy cream instead of 1) and it was a total hit, pipable, smooth, and fantastic in taste and texture.
This time though it reached the soft peak stage, but I needed this to pipe, so I continued to whip, but then the moisture started to come out and it became…loose and instead of creamy, it looked like it had small curds in it. What do you think happened? I really appreciate your input :).
Leslie Haasch
Yikes! Sorry to hear that. It sounds like your bowl got too warm and it was whipped for too long. I find that placing the bowl in the freezer for 15 minutes before I make it helps keep it cold, but to be honest I’ve never run into any curdling issues before (and I’ve made this a LOT). I hope that helps!
Noreen
Thank you Leslie!!
apronrevivalmw
“Heavy cream” or “heavy whipping cream” must have a fat content of 36% in the USA. While “whipping cream” must contain at least 30% fat. Adding softened unflavored gelatin will also add staying power, as this stabilizes the whipped cream so it doesn’t loose volume. All of these recipes containing milk, cream, raw eggs, cheeses should be kept under refrigeration to prevent bacteria growth and food born illness.
Anonymous
use agar to stabilize your whipped cream.
Steve from Key West
I use frozen fruit every time I make this it adds great flavor and color!
Leslie Haasch
That’s so great to hear!
Mim Edgar
Ok, I used 1Tbsp more mascarpone and then added 1/4 cup Trader Joe’s Turkish Honey instead of granulated sugar. It whipped up beautifully, and has a delightful, lightly sweet flavor. I used it for filling and topping an almond flour carrot cake, so all in all, very low carb (for a cake) but amazingly moist and flavorful, and the icing is perfect. Thanks for a great recipe!
Leslie Haasch
Thank you so much for sharing! I’m so glad it worked out for you – I’m going to have to try that adjustment myself!
Mim Edgar
I think if I reduced the amount of heavy cream a bit, I could get away with substituting honey for the sugar. I’m going to try it, and I’ll let you know how it goes.
Anonymous
What about adding colour to mascaporne cheese? Can we use a water based colour or strictly gel based one like in the case of cream cheese.
Leslie Haasch
I only use gel food paste for adding any color – this kind, if you’re interested in picking some up! http://amzn.to/2Dihsb3
Diane
If I want to make a double batch, do I use double the sugar
Leslie Haasch
Yes, but taste it along the way to make sure it’s to your liking.
Martina “Trattoria da Martina” Toppi
Thank you so much for your quick and detailed answer Leslie!!!
Leslie Haasch
It won’t be the same. This is more of a whipped cream consistency and doesn’t crust the way buttercream does. So you could certainly pipe flowers, but it’s not going to give you as clean a look, and won’t hold the same way that buttercream would.
Martina
Dear Leslie,
I am italian and here we don’t love buttercream too much, but in this period I have a passion for the cupcakes decoration and I would love to manage piping many types of flowers. Do you think that this cream/mascarpone frosting would substitute the buttercream with the same results?
CakenGifts In
Yesterday there was a party in my family, we made this cake. It was very awesome!!!! Everobody praised of this cake.
https://www.cakengifts.in/cake-delivery-in-chittaranjan-park-delhi
Katie
I am making a white 6 layer cake and normally fill and crumb coat with buttercream. I depend on freezer/ refrigerator intervals to keep everything nice and firm. Do you think this recipe is capable of achieving a level firmness to properly support and coat this type of cake. It sounds delicious and I am willing to give it a try on a test cake but any preliminary help would be appreciated. Thanks for sharing this!
Leslie Haasch
Hi there, so sorry for the delay! I’m not sure that it would suit the purpose you describe just because this frosting doesn’t crust the way a buttercream does – but it can be beautiful when it’s piped or used as the outer layer of frosting!
Anonymous
Thanks so much. I will try it as a filling and hope that I don’t eat it before it makes it into the cake.
Leslie Haasch
I’m not gonna lie to you – that’s gonna be hard!
Leslie Haasch
I’m sorry, I’m not sure what kind of substitute will work the same way as thing as I haven’t tried it myself. There are also some great recipe converters online that will give you the amounts in grams!
Bhairavi
Namaste from Mumbai…! We don’t get heavy cream here n all I have been using is non dairy whipped cream which is sweet as well as flavoured… What do u suggest.. Do I use it and keep the sugar ratio same. Also if u can share the same recipe in gms.. Pls.. TIA..
Anonymous
Won a key lime pie contest using this recipe adding raspberries as the topping!
Steve – Key West
Leslie Haasch
Wow, that’s so awesome – I’m so happy to hear that!
Anonymous
This truly has been. My go to! I have used it as filling for dessert dumplings WOW!
Leslie Haasch
Yay! That sounds fantastic – thank you for sharing!
kavita kalpee
Why did the solids and liquid seperate while whipping it? It’s as if I made butter.
Leslie Haasch
Yikes! I’ve never experienced anything like that before while making it. I’m sorry I can’t offer any advice – I’m not sure how that could be happening :(
kavita kalpee
Never made a strawberry shortcake before. Will this be appropriate to put on a cake like that?
Leslie Haasch
Absolutely!
J
Used this to make an awesome Watermelon Cake. It held perfectly while traveling to a neighbor state to celebrate a family birthday. Thanks!
Leslie Haasch
I’m so glad you liked it!
Leslie Haasch
The fact that the mascarpone doesn’t add any kind of overwhelming flavor is one of my favorite parts about this whipped cream – I’m so glad you liked it!
Leslie Haasch
I’m so sorry that I’m just getting back to you – I would definitely wait until the day of the event that you are serving your treats so that you can store the frosting in the fridge and the cupcakes elsewhere.
D
If I make this and have cupcakes for a catering tomorrow, would it be better to wait until tomorrow to frost cupcakes? If I frost cupcakes tonight do they need to be refrigerated overnight? I don’t really want to put cupcakes in the fridge…. thank you for your advise!
Tesee
This worked beautifully for me, I whipped it up this morning and then kept it in the fridge until tonight when I used it to top a French lemon cream pie. I like that the mascarpone doesn’t add any flavor to it, it really just tastes like delicious pure whipped cream but it has a little more body to it. I decreased the sugar due to personal preference.
ELENA Leber
Hi Leslie, I’m very excited to try this recipe. I see you call this a stabilized whipped cream but I don’t see any stabilizer in it. I would like to use this mascarpone whipped cream to frost and pipe onto a Genoise cake. Would I need to add a gelatin stabilizer in this recipe?.
Leslie Haasch
It’s stabilized by the combination of ingredients, mainly because of the mascarpone cheese! It should work perfectly for your cake!
Leslie Haasch
I haven’t tried that before, but it might be a little too fluffy and “soft” for that. If you give it a try though, let me know how it turns out!
Leslie Haasch
I haven’t, and I don’t believe it would work out well, but anything is worth a shot, right? However, you can keep it in the fridge in an airtight container for a few days and give it a quick whip before you use it again.
Maryann
I really like this recipe but made way too much. Have you ever tried freezing it? Thanks!
Corey
How do you think the spray coloring would do on this?
Leslie Haasch
That sounds wonderful – I’m so glad you liked it!
Leslie Haasch
Straight out of the fridge! You want everything to be as cold as possible :)
Anonymous
Thank you Leslie <3 I'm definitely going to try it!
Anonymous
Thank you for sharing this recipe ? I’m just wondering if you leave the mascarpone cheese and the cream at room temperature or do you use them right out of the fridge?
Barbara
Wonderful! Put my bowl &beaters in the fridge overnight – followed the recipe exactly. Made a bundt cake, split it in half horizontally, filled the inside with strawberries & blueberries& icing, put top on, covered it with icing, decorated it with strawberries& blueberries. Served it for my husband’s birthday. Terrific – thanks so much!
Anonymous
I’ve used it with my carrot cake/cheese cake and it cake out awesome!
Lacey
I used this for a coconut cream pie and it put Baker’s Square to shame. Thanks !
Leslie Haasch
Love that! <3
Leslie Haasch
Good to know!
Leslie Haasch
I haven’t done that before, but I don’t see why not – that sounds delicious!
Linda Vallecorsa
This will be my first time making your recipe. I’m making small cream puffs for a dessert table. I’d like to make several “flavors”. I read above about folding in puréed fruit, love that and I also thought I’d like to make espresso flavored cream. Can I use instant powdered espresso folded in?
Rachel
I want to make a baileys irish cream flavored version of this. How much should I add? When should I add it?
Leslie Haasch
I would recommend swapping the vanilla extract for 1/2 tablespoon Baileys, and then add more to taste – you’ll add it at the same time you would have added the vanilla in the original recipe. It could become a little less stabilized, so if that’s a concern of yours I would also add an additional 1/2-1 tablespoon of mascarpone cheese to the original quantity.
Check out this post and if you’d like to make it a chocolate + Baileys whipped cream (which I HIGHLY recommend ;)), just swap the Guinness for Baileys! https://stressbaking.com/2017/03/chocolate-guinness-whipped-cream.html/
Let me know how it turns out for you!
Leslie Haasch
Oh, no! That’s a bummer. I get it at Stop & Shop, Whole Foods, or Fresh Market (normally). You could also use whipping cream (if you find that), you just won’t need to whip it for as long :)
Dobrina Artakova
Thanks. I tried to find a heavy cream in couple grocery stores but no luck. Can you share where do you usually buy it ? I also live in MA.
Rosemary
I used the Trader Joe’s whipping cream. It’s great to have on hand. It worked perfectly in this recipe. http://www.traderjoes.com/fearless-flyer/article/1354
Dobrina
Hi,
Do you think that if I add some color it will work?
Thanks
Leslie Haasch
It will! I just recommend using food coloring paste so that it doesn’t water it down – you’ll only need a drop or two. I *highly* recommend these: http://amzn.to/2pR68z6
Dobrina
Thanks. Can you share with us what brand heavy cream do you buy?
Leslie Haasch
I usually use Dairy Pure or Hood just because it’s the easiest to get here in Massachusetts :) But I’ve had great results with with plenty of other brands, as well as pints from local farms!
Anonymous
I put sprinkles on my son’s cupcakes with this frosting the night before the party and they did bleed.
Bianca
Hi, I used this recipe recently to make a Tiramisu inspired Mille Feuille (so puff pastry layers with coffee pastry cream, chocolate ganache and this marscapone cream) and it worked absolutely wonderfully! It was a perfect accompaniment for my other components and held up well under the weight of the layers of puff pastry. I also added some rum and It was so delicious. Thanks for sharing :)
Leslie Haasch
That sounds heavenly! Thank you for sharing and I’m so glad you liked it! :)
Leslie Haasch
They most likely will if you do it the night before. I’d recommend waiting until the day of!
Michal
For my son’s birthday I’m planning on making a basketball cake by covering the top of the cake with orange M&Ms in a basketball pattern. Do you think the M&Ms will bleed into the frosting ? I’d like to add them the night before. (Like this: http://blog.cookingchanneltv.com/2011/04/02/final-four-basketball-cake/?soc=fb)
Leslie Haasch
Most definitely! I’ve done that in the past to top a tea cake and had wonderful results – and your idea on zucchini-carrot cupcakes sounds heavenly! I did something similar with my Spring Meringue Nests if you want to take a peek at what I did with it: https://stressbaking.com/2017/03/spring-meringue-nests.html/
Make sure to come back and let me know what you think! :)
Lorraine
I Love this recipe! Can I use lemon extract and lemon zest in it? I would use it on a mini zucchini-carrot cupcakes.
Emma
Have you ever used this as cream puff filling? It sounds like it would be delicious!
Leslie Haasch
I have! And it was :) I ended up using a bit more mascarpone cheese and less heavy cream so that it was a bit thicker and it was heavenly!
Corey
I plan on making a banana cake for my son’s first birthday and I’m looking for a frosting that doesn’t have too much sugar. Have you ever tried it on banana cake and if not do you think it would work well? I’m hoping to do a raspberry compote filling and then icing the cake with this. Would dying it work or would the colors run together?
Thanks!
Leslie Haasch
I have not put this on a banana cake before, but you could definitely decrease the amount of sugar if you’d like – it may change the consistency a bit but not drastically. But I think it would be delicious! You could definitely dye it, but I would recommend using paste dye (as opposed to liquid drops). You should only need a tiny bit!
Leslie Haasch
That sounds amazing! I’m so glad it was such a hit! :)
Joe
I made my version of banana pudding cake. I wanted it light and airy. I made chiffon cake layers. For the middle layer filling, I folded pureed bananas with this recipe and then layered in sliced bananas. Then I frosted the entire outside of the cake with this recipe before lining the sides and and top border with vanilla wafers. Best ever. Everyone loved it. This whipped cream is the best!
Leslie Haasch
I’m so glad you liked it! :)
Steve
Just made a batch to top a key lime pie, added strawberries! What a fantastic look and tastes!
Steve – Key West
Daniela
Would this cream be OK to ad as a cake filling for a 4 layer cake if I add the egg cream from the tiramisu verison to your mascarpone cream recipe? Is it going to be sturdy enough to fill in between layers?
Leslie Haasch
I’m not sure since I’ve never done that before, but I think it’s worth a shot! Let me know how it turns out :)
Colette
Thank you! I will give an update, once I’ve tried it.
Leslie Haasch
Please do! I’d love to add a note to my recipe for UK readers as to how they can adjust the ingredients/time/etc.
Leslie Haasch
Hello to the UK! :) I think Extra Double is too thick for whipping, but I believe that double and whipping cream can be used, but you may not need to let it whip as long since it’s thicker.
Colette
Hi In the UK, we have Extra Double, Double and Whipping Cream, but do not have Heavy Cream, can you please advise me which one I should use?
Anonymous
I was looking for the recipe I have and is very similar to yours, in fact it’s exactly the same, the quantity is just doubled. I made it some time ago and really loved it. Except I made a note next to the sugar part to maybe try powered sugar instead because the frosting had a somewhat gritty texture. I guess the sugar didn’t quite dissolve. I see there is another comment regarding the sugar…. so I guess my question is, do you think the powders sugar will do the job? Thanks!
Leslie Haasch
That’s a great question – I have actually never tried it with powdered sugar since I’ve had such consistently great results using granulated. But if you try it, please do let me know how it turns out for you!
Monica
Hello from Romania ;)
I want to try this recipe tomorrow, after several attempts to stabilize whipping cream with less or no success. Do whipping cream and mascarpone should be room temp or straight from the fridge? I really hope this mascarpone will be the answer of my troubles! Kind regards, Monica
Leslie Haasch
Straight from the fridge is best – and putting the bowl in the fridge for a bit (the one that you’ll be whipping everything in) helps, too! You want it to be as cold as you can get it for the best results :) I hope it works out for you and ends your search!
Wendy Lam
what’s the difference if I use whipping cream instead of heavy cream?
Leslie Haasch
They’re essentially the same thing, but the heavy cream has a bit more lasting power than whipping cream (to hold it’s shape). But either will work!
Margaret
Thanks anonymous, even if it doesn’t go well with carrot cake I’ll think I’ll give it a go for another cake. Sounds too good not too????.
Anonymous
Margaret, I don’t know that I would use this for a carrot cake, but truth is that this recipe is very delicious. We used it on pumpkin pie bites and it was great. Used it as a fruit parfait and was great as well. I think the Mascarpone cheese is not as full of flavor as cream cheese, which is what you would use for the carrot cake frosting, but nevertheless it is yummy.
Karalynn
Have you ever tried adding fruit to it?
lesliehaasch
I’ve definitely added fruit under and on top of it, but I’ve never mixed it in. I’m going to have to try that myself!
Steve
Fruit blends well with this!
Leslie Haasch
That’s great news, thank you for sharing! And funny enough, I just blended it with fruit yesterday for a recipe being posted on Thursday :)
Margaret.
Hi everyone,
Do you think I could use this frosting on carrot cake?
Sounds delicious????
Anonymous
Margaret, I don’t know that I would use this for a carrot cake, but truth is that this recipe is very delicious. We used it on pumpkin pie bites and it was great. Used it as a fruit parfait and was great as well. I think the Mascarpone cheese is not as full of flavor as cream cheese, which is what you would use for the carrot cake frosting, but nevertheless it is yummy.
lesliehaasch
Thank you for the kind words! :)
Bella
Liked this very much. I doubled the recipe and by mistake doubled the sugar (again), too sweet!!! Added more heavy cream, fixed the sweetness. Overall, I plan to use recipe again!!! Thanks, Leslie
Bella
I want to try this, but, as an amateur, I have a question:
Can I use an ordinary handmixer as opposed to a stand mixer, for instance?
lesliehaasch
Absolutely! A lot of the time I use a handmixer myself because I’m using my stand mixer for cake batter at the same time. It works perfectly fine, just requires some arm muscle :)
Bella
HAHA, thank you, Leslie. I appreciate it. I am a “tiramisu” lover and I hope to find the right mix because most mascarpone creams I have tasted are no good.
Again, thank you!
lesliehaasch
I hope you love it!
Rosemary
I was hesitant about using regular sugar but it works in this recipe. I used Trader Joe’s whipping cream that you buy at room temp & then refrigerate. In place of vanilla I used Fiori di Sicilia from King Arthur Flour. It has a citrus flavor. I get compliments on it all the time. Thanks for sharing this recipe. Say goodbye to Philadelphia cream cheese & hello mascarpone!
lesliehaasch
I’m so glad that you liked it! And it’s funny that you mention Fiori di Sicilia – I got some from KAF last year and I used probably half of it in this whipped cream, and the other half in meringues :)
Jennifer
Hi there, I need to make a layered tres leche cake for a birthday tomorrow, is this a good combination or do you think it will taste funny? And also is it possible to add gelatin so it can last longer or will it not work??
Christine
From what I understand mascarpone van be overwhipped easily and so I guess I did that. I kind of fixed. Since I’m getting to be a star in making curdled frosting. It all needs to be same temperature so I heated in microwave 15 secs, stirred, heated again, stirred until it was smooth again. It tastes great.
Christine
IT curdled, help!
lesliehaasch
Oh my goodness, I don’t know how that could be! Could you explain more so that I can try to help?
Natalia
Hi Leslie,
I usually frost my kids’ birthday cakes with marscapone frosting, which I make by following tiramisu recipes (ie mixing with beaten egg yolks and sugar and folding beTen egg whites). I’m happy to find your recipe and I’m going to try it when making my daughter’s birthday cake this weekend. How “friendly” is this frosting when decorating a cake? I am considering piping some flowers on top and sides of the cake.
lesliehaasch
I’ve used it with good success in decoration – but, for decoration on the sides of the cake to be sure I would probably decrease the amount of cream so that it’s a bit thicker. I hope it works out for you!
Beth Bashore
It passed the test kitchen. Cocoa powder turns the marscarpone whipped cream into chocolate mousse like filling. White almond cake, two layers of this chocolate filling and an Amoretto custard layer of filling. Not to sweet buttercream frosting for the frosting (so it can be covered in roses)… I will let you know what the guests think.
lesliehaasch
That’s awesome to hear – I hope your guests are as in love with it as I’d certainly be!
Beth Bashore
Can you use it as a filling layer in a wedding cake. I’m thinking yes, but as the top filling, and custard filling in the lower layer.
lesliehaasch
Ooo, that sounds delicious!
Ellen
Hi! I want to try this recipe on my sons birthday cake. Do you think it can be used under fondant? Thank you!
lesliehaasch
Hm… never tried it, but I think it would be worth a shot!
Sara Fuller
Regarding this recipe in a whipped cream dispenser – I had an outdoor party where we served blueberries and this whipped cream. Kept the dispenser on ice and it worked beautifully, I just kept filling it over a 4 hour time period. (I doubled this recipe twice in my mixer).
Modification for use in the dispenser – mix the mascarpone and sugar at a high speed in your electric mixer until well combined as it states above. Add the vanilla and mix for another 30 seconds on high.
Turn your mixer down to the lowest setting and add the heavy cream. Mix for 2-3 minutes and check consistency. If there are still lumps, mix another minute and check again. Keep checking until the lumps are gone.
You don’t want to actually whip the heavy cream, you just want to combine it with the mascarpone for use in your dispenser.
Cheers! -Sara
Sara
Hi Leslie,
Thank you for the recipe and the information about how well this whipped cream holds up. Using this in a breakfast crepe. Buckwheat crepe spread with lemon curd then slathered with this awesome mascarpone whipped cream. Top with 1/2 cup of blueberries and fold the crepe. Garnish with more cream and 1 blueberry for the picture :-)
I used only 1/4 cup of sugar and did not whip the cream as much as it looks like you did. But it whipped up beautifully. Put it in a pastry tube overnight and while it may have lost a little volume it still worked.
Thank you so much! I thought the proportion of mascarpone to cream was just right.
-Sara
lesliehaasch
That sounds AMAZING! I’m so glad you liked it!
Aileen
Have made it twice – LOVE it. My next foray is to fold some amaretto into it to make a topping for an adult dessert. Does it freeze well I just made it this weekend for a cookout to top angel food cupcakes and have some left over that I could use next week along with another double batch (which will be 2 weeks after it was made) for the 4th of July. What is its “shelf” life if it can’t be frozen?
Thank you so much
Best.
????
lesliehaasch
I’m so glad you love it as much as I do! I’ve actually never tried to freeze it – I have this problem where I eat it all the day I make it :) But I have made it in advance of an event and kept it in the fridge for up to a week, and then just rewhipped it before frosting anything and that’s the longest I was comfortable letting it sit in the fridge. I hope that helps, and thanks for stopping by!
Deanna Trailer
Thanks so much for the advice on making this chocolate! It worked out nicely. Right before it was the right consistency, I started adding about 2 Tbls of cocoa at a time (I needed more frosting, so I made 4 X the recipe) using about 8 Tbls of cocoa total. It made a very nice light chocolate whipped cream frosting! I know this will be my go to frosting from now on!
lesliehaasch
I’m so glad it worked out!
Deanna Trailer
This is the best whipped cream frosting/ filling recipe I’ve ever made, that I am even able to decorate with! Thanks so much! I would like to make this chocolate, have you made this recipe as chocolate yet? If so I would love to know the changes needed, I am using it for June 9th as I am making my chocaholic husband his 54th birthday cake for this Friday!
lesliehaasch
I’m so happy to hear you love it as much as I do :) I haven’t actually make this as a chocolate whipped cream before, but I believe if you add a couple tablespoons of cocoa powder (and just taste it before you add more to make sure you like it) you should be off to the races!
And happy birthday to your husband!
Ash
Thank you!!! :)
Ash
Hi! Just wanted to make sure it’s regular white sugar and not powdered. I’m making this on Friday and I really don’t want to mess up! Excited to try it! :)
lesliehaasch
Correct, granular white sugar! :)
Bette
How do you think it would work in a Cake Roll? I found your recipe because I was looking for a mascarpone cheese/whipped cream filling/frosting that tasted like the recipe I just used on a Tiramisu Layered Cake because the flavors tasted so good. But I don’t think that recipe would work in a roll cake, so I’m hoping this one will. Thanks!
lesliehaasch
Hmm… that’s a good question. You could certainly give it a shot – maybe use a little less cream so that it’s a slightly thicker consistency. Let me know how it goes!
mia
I wanted light frosting that would hold the shape. I’ve used both separately but not together. So my “what if..” search lead me to your website….so it exists. I will try this.
Luv your second image
lesliehaasch
Thank you! I hope you love it as much as I do!
Tina Clingings
HELP! PLEASE!!! I’ve been whipping my mascarpone cheese powdered sugar vanilla and heavy cream FOREVER and it’s NOT getting smooth. What am I doing wrong? Please, please, PLEASE help me get my frosting smooth. I made a Lemon berry mascarpone-cake and I really want to frost it
Aida
Hi I want to use this recipe for cupcakes how many can I make with this recipe and can I use food coloring can I make a rose with this recipe?