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.
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?
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:
- Pavlova with Mascarpone Whipped Cream
- Hot Fudge Sundae Cupcakes
- Strawberry S’mores Icebox Cake
- Grilled Peaches with Cinnamon Mascarpone Whipped Cream & Honey
- Strawberry Rhubars
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!
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.
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.
…okay, maybe you’ll still judge me a little bit.
Other recipes to pair with this 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
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 Frosting
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: More than enough for 12 cupcakes
Description
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.
Ingredients
- 4 ounces mascarpone cheese (I use Belgioioso)
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Chill a large mixing bowl in the fridge (optional, but strongly encouraged).
- In your chilled bowl, 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 cupcakes have completely cooled, fit a piping bag with desired tip and go to town with frosting your cupcakes.
Equipment
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Notes
- 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
Eve says
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 says
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 says
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 says
I’m so glad you love it as much as I do! And LOL to “holey mascarponi” 😀
sara says
I have yet to make this, but was wondering if this would be good on a cheesecake? To counterbalance the heaviness.
Leslie Kiszka says
Oh, absolutely! I’ve done that many, many times 🙂
Julia Li says
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 says
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 says
I substituted Kahlúa for the vanilla. It was excellent. I used it to top tiramisu cupcakes! Wonderful flavor and texture.
★★★★★
Leslie Kiszka says
Sounds amazing – so glad you liked it! Thanks so much for coming back to leave a comment and rating to share your experience!
Baba says
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 says
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 says
Can I just double the recipe to frost a two layer cake?
Leslie Kiszka says
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 says
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 says
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 says
I have looked years for a recipe that tastes like this but holds up. Thank you this hit the mark perfectly! Wow!
★★★★★
Leslie Kiszka says
I’m so glad you liked it – thanks so much for coming back to leave a comment and rating!
terry says
Soon easy and delicious. Holds up very well.
★★★★★
Leslie Kiszka says
So glad you liked it! Thanks so much for coming back to leave a comment and rating.
Mary Gonzalez says
Is this recipe stable enough to frost a two layer cake?
Leslie Kiszka says
It doesn’t crust like buttercream frosting, but generally speaking it should hold up!
Jadeyn says
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 says
I’m so glad you liked it! Thanks so much for coming back to leave a comment and a rating, much appreciated!
Gayatri says
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 says
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 says
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 says
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 says
amazing!
★★★★★
Leslie Kiszka says
So glad you think so – thanks for leaving a comment and rating!
Faz says
I’m yet to make this but can I just ask what type of sugar you used to make this? Thanks
Leslie Kiszka says
I use granulated, but I know others like to use powdered sugar as a matter of preference.