This whipped mascarpone cream is so delicious; it’s light, airy, and tangy. It’s a very simple thing to make but totally elevates whatever you serve with it.
It’s the perfect topping on any kind of pancake (I love these fluffy banana ones!), French toast, and brioche. Maybe even on my Salted Caramel Bread and Butter Brioche Pudding…that would be unbelievably good! It makes nearly everything better.
Table of Contents
- Why you will love this recipe
- Ingredients
- Substitutions and variations
- How to make whipped mascarpone cream
- Tips from Margie’s kitchen
- Frequently asked questions
- Other recipes you might enjoy
- Whipped Mascarpone Cream Recipe
- Make-ahead and storage
The mascarpone cream is made simply by whipping double cream with mascarpone cheese. I like to add some confectioners’ (icing) sugar and vanilla extract for the subtle sweetness, but you could customize it to complement whatever you are serving with. It’s also a perfect filling for cakes, such as this Fresh Summer Berry Cake, Mille Crepe Cake, Lemon Curd Cake, or even on top of a Lemon Tart with a creamy, tangy topping that is a little different from meringue.
Why you will love this recipe
- This whipped mascarpone cream goes with so many different recipes, taking them to the next level.
- It only needs four simple ingredients to make this delicious whipped mascarpone cream.
- The whipped mascarpone cream is so easy to make and just tastes so good.
- You can customize it based on what you want to serve it with.
Ingredients
- Double cream – You must use double (heavy) cream in this recipe, as single cream won’t whip up. You should really go slowly and only whip to really soft, loose peaks before adding the mascarpone.
- Mascarpone – Important that the mascarpone is at room temperature so you can whisk it seamlessly into the cream!
Substitutions and variations
Sugar: You can use any kind of sugar you like in this recipe. Granulated or golden caster will work just as well. Or opt for soft light brown sugar for a more caramel flavor.
Other flavors: You could add cinnamon, ground ginger, lemon, orange, or lime zest, maple syrup, or honey instead of confectioners’ (icing) sugar. Whatever you are making it for, adding a touch of the complementing ingredient will make it even better.
How to make whipped mascarpone cream
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Add the cream to a bowl with the sugar.
TWO: Whisk until very soft, very loose peaks.
THREE: Add the room temperature mascarpone.
FOUR: Follow with the vanilla extract.
FIVE: Whisk again until thickened but not grainy and stiff.
SIX: Spoon into a bowl and serve!
Tips from Margie’s kitchen
- Don’t over-whip – Make sure you don’t over-whip the cream, both in step 2 and in step 5 (see above). If you whip it too much initially, it will make the whole recipe really stiff, making it harder to beat in the mascarpone.
- Making without an electric mixer- You can do this by hand with a hand whisk, but just make sure, as above, that the mascarpone is completely soft. If you don’t have an electric mixer, I would recommend getting one, as they are relatively inexpensive and last forever; I have had mine 10+ years! Of course, a stand mixer works too with a whisk attachment.
Frequently asked questions
Is whipped mascarpone cream different than regular whipped cream?Yes, this recipe has double (heavy) cream and mascarpone whipped together. Whipped cream is just the cream whipped into peaks.
Can I fix over-whipped mascarpone cream?Sadly not. It will still be delicious, but the texture is hard to fix. I would recommend going slowly on the lowest speed of your mixer. Err on the side of under-whipped, as you can always go back in and whisk a little more.
How do I use whipped mascarpone cream?Since it’s whipped to just soft peaks, this mascarpone cream is ideal for dolloping, spreading, or layering.
– As a topping: Spoon it over pancakes or beside a warm bread and butter brioche pudding.
– As a filling: Spread it between layers of sponge or crêpes, as in my mille crêpe cake or fresh summer berry cake.
– With fruit: Serve a spoonful with poached rhubarb or fresh fruit.
The mascarpone cream can be made a few hours in advance, covered and chilled. For the best texture, just remove it from the fridge 30 minutes before serving for it to lose its fridge chill.
How long does whipped mascarpone cream last?It will last up to 5 days, covered and chilled. It is best when freshly whipped, but leftovers do, of course, last.
Can I freeze whipped mascarpone cream?No, I wouldn’t freeze it because the texture will change once defrosted.
Other recipes you might enjoy
If you want ideas of where to use this whipped mascarpone cream, make my Lemon Ricotta Pancakes, Easy Pancakes (no baking powder), or Pannukakku (Finnish oven pancake). If you want something a little more nutritious than this delicious bowl of mascarpone cream, try my Date Caramel, Peanut Butter Yogurt Bowl, or Granola Butter.
Easy Dessert Recipes
Strawberry Mille Crêpe Cake
Breakfast & Brunch
Whipped Honey Butter
Pancake Recipes
Pannekaker (Norwegian Pancakes)
Easy Dessert Recipes
Mango Pancakes
If you tried this Whipped Mascarpone Cream or any other recipe on the site, please do leave a comment and let us know how it went!
Whipped Mascarpone Cream
By: Margie NomuraThis whipped mascarpone cream is so delicious, light, fluffy, and tangy. It's the perfect topping on pancakes, French toast, and brioche. So good.
Prep: 10 mins
Total: 10 mins
Servings: 10 servings
Ingredients
- 8.45 fl oz heavy cream (double cream) , about generous 1 cup
- 8.82 oz mascarpone cheese , about generous 1 cup; softened at room temperature
- 1 oz confectioners' sugar (icing sugar) , about 1/4 cup
- 1 tsp vanilla extract
Instructions
- Add the heavy (double) cream and confectioners' (icing) sugar to a large bowl and whisk until very loose, soft peaks form, just thickened. I like to use an electric mixer.
- Then add the mascarpone, at room temperature, and vanilla. Keep whisking until soft peaks and thick, but not stiff.
- Transfer to a bowl, cover, and chill if using later. Otherwise, enjoy immediately! Make sure to serve at room temperature, or just not fridge-cold.
Notes
Make-ahead and storage
To store: It’s best fresh, but any leftover mascarpone cream keeps in the fridge for up to 5 days in an airtight container. To freeze: I wouldn’t recommend freezing this. Make ahead: The mascarpone cream can be made a few hours in advance, covered and chilled. Just remove from the fridge 30 mins before serving for it to lose its fridge chill.More quick tips
- Don’t over-whip: Make sure you don’t whip it too much during either step. If you over-whip it initially, it will make the whole recipe really stiff and make it harder to beat in the mascarpone.
- Making it without an electric mixer: You can do this by hand with a whisk, but just make sure, as above, that the mascarpone is completely soft.
- Other flavors: You could add cinnamon, ground ginger, lemon, orange or lime zest, maple syrup or honey instead of confectioners’ (icing) sugar. Whatever you are making it for, adding a touch of the complementary ingredient will make it even better.
Nutrition
Serving: 50 g
, Calories: 211 kcal
, Carbohydrates: 4 g
, Protein: 2 g
, Fat: 20 g
, Saturated Fat: 13 g
, Polyunsaturated Fat: 0.4 g
, Monounsaturated Fat: 2 g
, Cholesterol: 53 mg
, Sodium: 21 mg
, Potassium: 25 mg
, Sugar: 4 g
, Vitamin A: 720 IU
, Vitamin C: 0.2 mg
, Calcium: 52 mg
, Iron: 0.03 mg
Nutrition information is automatically calculated, so should only be used as an approximation.
