I finally nailed a Stabilized Mascarpone Whipped Cream that pipes clean, refuses to weep on a hot day, and will make you rethink that tub of store frosting.
I am obsessed with Stabilized Mascarpone Whipped Cream; it’s my go-to when I want something that tastes rich but doesn’t flop. I love that tang from mascarpone and how it makes cakes and fruit feel fancy without trying too hard.
Whipped Mascarpone Cream tastes silky, slightly tangy, and totally spoon-worthy. And yes, I always reach for 8 oz mascarpone cheese (225 g) and a splash of 1 teaspoon pure vanilla extract.
No fake fluff here. Just real, dreamy cream that holds up on pies, layers like a dream, and makes me swoon every single time.
Worth every spoonful. Seriously, yes.
Ingredients
- Mascarpone cheese — rich, creamy backbone; it’s silky and makes things feel indulgent.
- Heavy cream — lightens texture and whips airy; basically cloud-like mouthfeel.
- Powdered sugar — gives sweet balance and smoothness; it’s not grainy if sifted.
- Vanilla extract — adds warm, familiar aroma; plus makes it taste homemade.
- Fine sea salt — tiny pinch brightens sweetness; it cuts any flatness.
- Unflavored gelatin — optional for stability; it’s handy if you need firmer peaks.
- Cold water for gelatin — helps bloom the powder; basically guarantees it sets properly.
Ingredient Quantities
- 8 oz mascarpone cheese (225 g)
- 1 cup heavy cream or whipping cream (240 ml)
- 1/3 cup powdered sugar / confectioners sugar (40 g), sifted if lumpy
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
- 1 teaspoon unflavored gelatin powder (optional for extra stability)
- 2 tablespoons cold water (optional, for the gelatin)
How to Make this
1. Chill your mixing bowl and beaters in the fridge for 10 to 15 minutes; cold tools help the cream whip faster and cleaner.
2. Put the 8 oz mascarpone in a medium bowl and whisk it lightly just until smooth so there are no lumps; don’t overwork it or it can split.
3. If using gelatin for extra stability, sprinkle 1 teaspoon gelatin over 2 tablespoons cold water in a small cup and let it bloom 5 minutes, then warm gently (microwave 5 to 8 seconds or over a hot water bath) until fully dissolved and let cool slightly but not set.
4. In a chilled large bowl pour 1 cup heavy cream, add 1/3 cup powdered sugar (sift first if lumpy), 1 teaspoon vanilla extract and a pinch of fine sea salt.
5. Start whipping the cream on medium speed until it reaches soft peaks, then if using the gelatin slowly drizzle the cooled dissolved gelatin into the cream while whipping so it disperses evenly.
6. Stop when the cream has medium-stiff peaks but is still shiny; don’t over beat it or you’ll end up with grainy curds or butter, and trust me, that’s sad.
7. Fold about a third of the whipped cream into the smoothed mascarpone to lighten it, then gently fold in the remaining cream until just combined; use a spatula and gentle strokes so you keep the air.
8. Taste and adjust sweetness or vanilla if needed, then chill at least 30 minutes to set, longer if you’ve used gelatin for extra hold.
9. Use immediately to frost cakes, top pies, serve with fruit or spoon straight into bowls; it keeps in the fridge up to 48 hours, but loses some loft over time.
10. If it looks a bit loose after chilling, give it a quick whisk by hand to revive some texture, but avoid heavy re-whipping or it can break.
Equipment Needed
1. Large mixing bowl (chill in the fridge first)
2. Medium bowl for smoothing the mascarpone
3. Hand mixer with beaters or stand mixer with whisk attachment
4. Hand whisk (for quick smoothing or reviving texture)
5. Rubber or silicone spatula for gentle folding
6. Measuring cups and measuring spoons
7. Fine mesh sieve for sifting powdered sugar
8. Small heatproof cup or bowl for blooming/dissolving gelatin
9. Microwave-safe dish or small saucepan for warming the gelatin
FAQ
Mascarpone Whipped Cream Recipe Substitutions and Variations
- Mascarpone cheese: swap with 8 oz softened cream cheese (same weight). It’s tangier and firmer so beat it well with a splash of cream to loosen it up. Neufchatel works too if you want less fat.
- Heavy cream or whipping cream: use chilled canned coconut cream (240 ml) for a dairy free option. Or, if you’re in a pinch, mix 3/4 cup half and half with 1/4 cup melted butter and chill until cold.
- Powdered sugar / confectioners sugar: use 1/3 cup granulated sugar pulsed in a blender or food processor until powdery, or swap for 1/4 cup maple syrup or honey if you don’t mind a softer texture and a flavor shift.
- Unflavored gelatin powder: substitute with 1 tsp agar agar powder dissolved in 2 tbsp boiling water and cooled slightly for a vegetarian set. Or skip it and chill longer, but know it’ll be softer and may weep over time.
Pro Tips
1) Chill everything, not just the bowl. Cold bowl and beaters help, but pop the mascarpone and cream in the fridge for 20 minutes too; you’ll get fluffier peaks faster. Don’t leave them in so long they start to chill into a block though, that makes whipping weird.
2) If you use gelatin, let it bloom and cool properly before you add it. Drizzle the cooled dissolved gelatin in while whipping so it spreads even, otherwise you’ll get tiny blobs and that looks and feels odd.
3) Fold gently, and do it in stages. Lighten the mascarpone with a third of the whipped cream first, otherwise you’ll overmix and lose all the air. Use big sweeping motions, scrape the bowl often, stop as soon as it looks uniform.
4) Keep an eye on sweetness and texture right before serving. If it seems a little loose after chilling, whisk by hand a few strokes to wake it up, but don’t rewhip hard or you’ll split it. And taste once more before you plate, sometimes a tiny pinch more salt or vanilla makes it sing.
Mascarpone Whipped Cream Recipe
I finally nailed a Stabilized Mascarpone Whipped Cream that pipes clean, refuses to weep on a hot day, and will make you rethink that tub of store frosting.
6
servings
324
kcal
Equipment: 1. Large mixing bowl (chill in the fridge first)
2. Medium bowl for smoothing the mascarpone
3. Hand mixer with beaters or stand mixer with whisk attachment
4. Hand whisk (for quick smoothing or reviving texture)
5. Rubber or silicone spatula for gentle folding
6. Measuring cups and measuring spoons
7. Fine mesh sieve for sifting powdered sugar
8. Small heatproof cup or bowl for blooming/dissolving gelatin
9. Microwave-safe dish or small saucepan for warming the gelatin
Ingredients
-
8 oz mascarpone cheese (225 g)
-
1 cup heavy cream or whipping cream (240 ml)
-
1/3 cup powdered sugar / confectioners sugar (40 g), sifted if lumpy
-
1 teaspoon pure vanilla extract
-
Pinch of fine sea salt
-
1 teaspoon unflavored gelatin powder (optional for extra stability)
-
2 tablespoons cold water (optional, for the gelatin)
Directions
- Chill your mixing bowl and beaters in the fridge for 10 to 15 minutes; cold tools help the cream whip faster and cleaner.
- Put the 8 oz mascarpone in a medium bowl and whisk it lightly just until smooth so there are no lumps; don't overwork it or it can split.
- If using gelatin for extra stability, sprinkle 1 teaspoon gelatin over 2 tablespoons cold water in a small cup and let it bloom 5 minutes, then warm gently (microwave 5 to 8 seconds or over a hot water bath) until fully dissolved and let cool slightly but not set.
- In a chilled large bowl pour 1 cup heavy cream, add 1/3 cup powdered sugar (sift first if lumpy), 1 teaspoon vanilla extract and a pinch of fine sea salt.
- Start whipping the cream on medium speed until it reaches soft peaks, then if using the gelatin slowly drizzle the cooled dissolved gelatin into the cream while whipping so it disperses evenly.
- Stop when the cream has medium-stiff peaks but is still shiny; don't over beat it or you'll end up with grainy curds or butter, and trust me, that's sad.
- Fold about a third of the whipped cream into the smoothed mascarpone to lighten it, then gently fold in the remaining cream until just combined; use a spatula and gentle strokes so you keep the air.
- Taste and adjust sweetness or vanilla if needed, then chill at least 30 minutes to set, longer if you've used gelatin for extra hold.
- Use immediately to frost cakes, top pies, serve with fruit or spoon straight into bowls; it keeps in the fridge up to 48 hours, but loses some loft over time.
- If it looks a bit loose after chilling, give it a quick whisk by hand to revive some texture, but avoid heavy re-whipping or it can break.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 84g
- Total number of serves: 6
- Calories: 324kcal
- Fat: 31g
- Saturated Fat: 19.7g
- Trans Fat: 0.2g
- Polyunsaturated: 0.3g
- Monounsaturated: 6.7g
- Cholesterol: 93mg
- Sodium: 39mg
- Potassium: 85mg
- Carbohydrates: 8.6g
- Fiber: 0g
- Sugar: 8.6g
- Protein: 2.5g
- Vitamin A: 632IU
- Vitamin C: 0mg
- Calcium: 60mg
- Iron: 0.05mg
