Mascarpone Whipped Cream Frosting

Mascarpone Whipped Cream Frosting

Mascarpone whipped cream frosting is the sophisticated cousin of your favorite homemade whipped cream.  It’s fluffy and rich and holds up beautifully when piped or spooned on top of your favorite cake or dessert.  Made with only 4 ingredients, it’s the easiest frosting you’ll ever make.  If you like your frosting on the side of being less sweet, this is the frosting for you!

Why You’ll Love Mascarpone Whipped Cream Frosting

  • Not Too-Sweet – If you aren’t a big fan of overly sweet frostings, this one is perfect as it’s only slightly sweet.  The delicious flavor of the mascarpone shines through as well as the vanilla.  It’s well suited for any of your favorite cakes, especially those with strong flavors, like these cinnamon cupcakes.  Try it in place of your usual cream cheese frosting on a red velvet cake.  It’s also delicious on a chocolate cake or with these chocolate strawberry shortcake sundaes.  More than just a “frosting”, I love to serve it in place of vanilla ice cream with a fruit tart or fruit crisp, like this chocolate raspberry crisp.  Or, serve it simply with fresh berries for an elegant dessert.  One taste of this mascarpone whipped cream frosting and you’ll be using it with all of your favorite desserts!
  • Perfectly Fluffy & Light – Although this is a sturdy and stable frosting, it’s basically a variation of a simple whipped cream frosting.  That means it’s light and fluffy from the air incorporated during whipping.  It’s creamy and dreamy and absolutely delicious! 
  • SO Easy to Make – 4 ingredients, all whipped up together in a matter of minutes!  Simple and nearly fool-proof, mascarpone whipped cream frosting is a great frosting when you need a quick and easy option. 
mascarpone whipped cream frosting

What is Mascarpone cheese? 

Mascarpone is an Italian cream cheese.  The main difference between mascarpone and American cream cheese is the higher fat content in mascarpone, and, as a result, it is creamier in texture.  In this recipe, we’re using mascarpone because it’s delicious and it also provides stability, making it easy to pipe, spread, and hold its shape on any of your favorite desserts.

What is stabilized whipped cream?

Mascarpone adds structure and body to an otherwise unstable whipped cream, also known as chantilly cream. Have you ever refrigerated leftover whipped cream and come back a few days later to find a sad, deflated and soupy mess? Or, maybe you’ve frosted a cake with whipped cream and found the cake layers sliding out from under each other. That’s because the fat molecules in the whipping cream are held together with air, making them prone to deflating.  Adding mascarpone, aside from adding a delicious flavor, also adds structure to your whipped cream frosting.  It allows you to build more stable desserts and holds up much better on your cakes and layered desserts.  

mascarpone whipped cream frosting

Ingredients to make mascarpone whipped cream frosting

  • Mascarpone cheese – Cold and straight out of the refrigerator works best.  
  • Powdered sugar – You can reduce this to 1/3 of a cup if you like your frosting less sweet. 
  • Heavy whipping cream – This should also be cold.  The colder the cream, the easier it will whip when you add it to the mascarpone. Make sure to buy “heavy whipping cream” as opposed to “whipping cream” because it has the proper fat content to thicken the frosting. 
  • Vanilla extract or vanilla bean if you want to splurge – This gives the frosting a subtle vanilla flavor without overpowering the delicious taste of the mascarpone.  You can also use vanilla bean paste. 

How to make mascarpone whipped cream frosting

how to make mascarpone whipped cream frosting
how to make mascarpone whipped cream frosting
how to make mascarpone whipped cream frosting
  1. To start, using a large mixing bowl and an electric hand mixer (or the whisk attachment with a stand mixer) on medium-high speed, beat mascarpone cheese until it losens a little and begins to spread to the outside of the mixing bowl. 
  2. Turn mixer down to medium-low speed and gradually add heavy whipping cream.  Once whipping cream is added and begins to incorporate into the mascarpone, turn mixer up to medium-high speed again and beat until soft peaks form. Add powdered sugar and vanilla and mix on low for a few seconds until powdered sugar is incorporated. Turn it back up again and beat until stiff peaks form and it looks thick and airy, scraping the outside of the bowl with a rubber spatula as needed.  
  3. Spread or pipe onto your cake or dessert. Make sure your cake is fully cooled before you begin!
how to pipe mascarpone whipped cream frosting

Pictured above and below are Wilton 1M tip and Wilton 4B tip, respectively.

how to pipe mascarpone whipped cream frosting

If not using right away, transfer frosting to an airtight container. In the refrigerator, it will keep for up to three days. You may need to rewhip a little more powdered sugar into the frosting to thicken slightly.

Mixing Things Up

  • Almond Mascarpone Frosting – Add 1/2 teaspoon of vanilla extract and 1/2 teaspoon of almond extract rather than the 1 teaspoon of vanilla extract. 
  • Lemon Mascarpone Frosting – Whip in 1 teaspoon of lemon zest with the extract and powdered sugar. Especially good with a citrus cake.
  • Chocolate Mascarpone Frosting – Add 3 tablespoons of unsweetened cocoa powder and an additional 2 tablespoons of powdered sugar. 

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Mascarpone Whipped Cream Frosting

This frosting is fluffy and rich and holds up beautifully when piped or spooned on top of your favorite cake or dessert.  Made with only 4 ingredients, it's the easiest frosting you'll ever make.  If you like your frosting on the side of being less sweet, this is the frosting for you!
Prep Time10 minutes
Course: Dessert
Keyword: mascarpone frosting, stabilized whipped cream

Ingredients

  • 8 oz mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract

Instructions

  • Using large mixing bowl and an electric hand mixer (or the whisk attachment of a stand mixer) on medium-high speed, beat mascarpone cheese until it loses a little and begins to spread to the outside of the mixing bowl. 
  • Turn mixer down to medium-low speed and gradually add heavy whipping cream.  Once whipping cream is added and begins to incorporate into the mascarpone, turn mixer up to medium-high speed again and beat until soft peaks form. Add powdered sugar and heavy whipping cream and mix on low for a few seconds until powdered sugar is incorporated and then turn it back up again and beat until stiff peaks form and it looks thick and airy, scraping the outside of the bowl with a rubber spatula as needed.  

Notes

If not using right away, transfer frosting to an airtight container. In the refrigerator, it will keep for up to three days. You may need to rewhip a little more powdered sugar into the frosting to thicken slightly.



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