Rich and silky Mascarpone Cream makes the perfect pairing for all your desserts.
It combines cream, mascarpone, vanilla and sugar for a delicious fluffy cream to dollop on the side of almost anything.
With only 4 ingredients, this mascarpone whipped cream recipe is an easy way to add that little something extra to pies, a slice of cake or fresh fruit salad.
Mascarpone cream is more stable than basic whipped cream due to the addition of mascarpone, it not only gives the cream a more velvety taste and texture but it means you can make this versatile cream ahead of time.
Table of Contents
What is mascarpone
Mascarpone is a type of Italian cream cheese.
Why you will love mascarpone cream
- 4 ingredients
- makes a simple dessert a bit fancier
What you need to make this recipe
*Please see the recipe card below for exact quantities and detailed instructions
- mascarpone cheese
- thickened cream - heavy cream
- vanilla extract
- icing sugar - confectioners sugar/powdered sugar
*Please see the recipe card below for exact quantities and detailed instructions
How to make mascarpone cream
- Place everything in a large bowl.
- Mix until you achieve firm peaks (don't overwhip).
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Top tips for the best result
- If there is any liquid on top of the mascarpone drain it before you start.
- Both the mascarpone and cream need to be very cold, for the best result use them straight from the fridge.
- Placing the mixing bowl and beater/s in the freezer for 10 minutes before you start will help keep the mixture cold.
- Be careful not to overwhip this mascarpone cream. Soft peaks are when the mixture holds its shape briefly, but then falls back into the cream. Firm peaks (stiff peaks) are when you lift out the whisk, the cream mixture holds its shape. Depending on the speed at which the mixture is being whisked, the difference between the two stages can be seconds!
Storage
Mascarpone cream can be made a few hours ahead and kept covered in the fridge, but it is best used shortly after it's whipped.
Variations
- Swap the vanilla extract in the recipe for vanilla bean paste to get lovely flecks of vanilla in the mascarpone cream.
- Replace the vanilla extract with the same amount of alcohol. My favourite is to use Cointreau liqueur and pair it with fresh strawberries.
More Mascarpone Recipes
Nutella Tiramisu - this variation on traditional tiramisu recipes includes the classic flavours of coffee and mascarpone, but is made without eggs and has a layer of Nutella spread.
Orange Dessert Sauce - a creamy orange sauce with only 3 ingredients. No whipping, just a quick mix and you're done!
Mascarpone Nutella Creme - a rich and decadent Nutella dessert made with mascarpone cream cheese. All in one bowl, no mixer required and can be made ahead.
Other recipes you may enjoy
Lemon Drizzle Cupcakes - these light and fluffy cupcakes are gorgeous little bites of zesty lemon flavour and soft, sweet cake.
2 Ingredient Peanut Butter Fudge - combine peanut butter and premade vanilla frosting for quick and easy no-cook fudge!
📖 Recipe
Mascarpone Cream
Ingredients
- 250 ml thickened cream (must be suitable for whipping) fridge cold
- 250 g mascarpone cheese fridge cold
- 45 g icing sugar (powdered/confectioner's sugar) sifted
- 2 teaspoons vanilla extract
Watch me make this recipe
Instructions
- Place all of the ingredients in a large mixing bowl, or the bowl of a stand mixer.250 ml thickened cream (must be suitable for whipping)250 g mascarpone cheese45 g icing sugar (powdered/confectioner's sugar)2 teaspoons vanilla extract
- Using a hand mixer or stand mixer with a whisk attachment, beat until combined and the mixture reaches firm peaks (see my notes).
- Then importantly don't mix any further (or it will split) and use immediately or refrigerate until needed (but don't mix again when serving).
Notes
- Drain off any liquid that may be sitting on top of the mascarpone.
- For the best result use the cream and mascarpone straight from the fridge.
- Putting the mixing bowl and the beater/s in the freezer for 10 minutes before you start will help keep the mixture cold.
- Whipping the cream - the first stage is soft peaks. This is when the mixture holds its shape briefly but then falls back into the cream. The second stage is firm/stiff peaks, this is where the cream will hold its shape. Warning! Overmixing at this stage will make the cream go grainy, then you are on your way to butter.
- Depending on the speed at which the mixture is being whipped, the difference between the two stages can be seconds! As soon as the mascarpone mixture starts to thicken, I recommend checking every few seconds by stopping and lifting out the mixer before continuing.
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Made this and everyone loved it. Only thing different was I added about half a package of lemon jello instant pudding towards the end of whipping it. Add more or less depending on how much lemon flavour you want.