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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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