This Stabilised Mascarpone Whipped Cream recipe is super easy to make in less than 10 minutes and with 4 ingredients only. It creates a deliciously creamy and fluffy frosting that will remain stable for much longer than traditional whipped cream!
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Why we love this recipe
Ever had issues with whipped cream that deflates, turns liquid or simply does not keep its shape when piped? This mascarpone whipped cream recipe is a game changer!
With the addition of one simple ingredient, you can turn a delicious Chantilly Cream into a perfectly stable frosting that will hold its shape for days.
Ingredients
What is Mascarpone Chantilly Cream made of:
Scroll down to recipe card below for all quantities
- Cream: thickened / heavy whipping cream that contains at least 30% fat. A cream with lower fat content than 30% will not whip properly.
- Powdered Sugar: aka confectioner’s sugar / pure icing sugar (with no starch added). This type of sugar dissolves into the cream much more easily than regular granulated sugar.
- Vanilla: only used for flavouring and optional. I recommend using vanilla bean paste rather than vanilla extract or essence to get the best flavours.
- Mascarpone: a traditional Italian cheese that has a higher fat content than regular cream (between 45% - 70% fat as opposed to 30 to 35%). This cheese is thicker than cream and has a mild, slightly sweet flavour. It is the main ingredient of a classic Tiramisu (or not so classic like my Speculoos Tiramisu).
You can also flavour your frosting with cocoa powder to make a stabilised Chocolate Whipped Cream for example. Some citrus zest will also work great!
Basic Ratio
This recipe follows a basic ratio of 2 parts heavy cream to 1 part mascarpone. This creates a whipped cream that is still quite light and fluffy and doesn't have a greasy mouth-feel.
You can easily scale the recipe up or down by keeping the same ratio and adjusting the sugar level to suit your taste!
How to make Mascarpone Whipped Cream
Before starting, make sure that the cream, mascarpone and utensils are cold.
- Photo 1: Pour the heavy whipping cream / thickened cream in a large mixing bowl if using a hand mixer - or bowl of your stand mixer fitted with the whisk attachment. Add the vanilla paste and sifted powdered sugar.
- Photo 2: With your mixer set on medium / medium-high speed, starting whipping the cream. Whip for about 5 minutes or until the cream starts to thicken and you can see soft waves or swirl pattern appear on top of the cream. This stage is called "soft peaks"
Note that the exact whipping time will vary based on your ingredients and utensils used. Always refer to texture rather than specified time!
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- Photo 3: Add the mascarpone cheese.
- Photo 4: continue to whip on medium speed for a couple of minutes or until medium to stiff peaks form. Stop as soon as the whipped cream looks stable to avoid turning lumpy or grainy.
Once the mascarpone is added, the cream should start to thicken rather quickly. I recommend going slowly, stopping to scrape the bowl and checking the whipped cream consistency to insure you don't go over stiff peaks.
- Your whipped mascarpone cream can be used straight away or be stored in the fridge for a later use. Make sure to cover the cream with plastic wrap touching its surface to avoid getting a thin crust on top.
Soft Peaks / Medium Peaks / Stiff Peaks
How much you whipped your mascarpone frosting simply depends on how you plan on using it. If you don't need to pipe it, soft to medium peaks will do the trick.
Because this whipped cream is more stable than your regular Chantilly Cream, I find that medium peaks give you a great soft and fluffy texture while still being stable enough to pipe nicely. You can see on the photos here that medium peaks still pipe very nicely!
Because of the high fat content of mascarpone cheese, it is quite easy to over-whip. I highly recommend stopping the whipping just before you reach stiff peaks to avoid making a slightly grainy, not smooth frosting.
Recipe FAQs
Mascarpone is a rich and creamy Italian cheese made from fresh cream and an acidic coagulant (lemon juice, vinegar or citric acid). Its texture is smooth and it has a mild, slightly sweet flavour.
Mascarpone is relatively similar to cream cheese but has a higher fat content (45 to 70% fat depending on the brand vs. 30 to 40%) and a less tangy flavour. It is more neutral in flavour than cream cheese.
Yes, mascarpone can be over-whipped. Because of its high fat content, it actually whips more quickly than cream - which is why this recipe only adds the mascarpone at the end of the whipping process to avoid over-whipping.
Absolutely! Although the sugar does help stabilise the whipped cream, most of the stabilising is here done by the mascarpone so you can omit the sugar to make a plain mascarpone whipped cream.
Tips & Troubleshooting
- The cream is not whipping: it takes quite a bit of time for the heavy cream to start thickening, that's completely normal! If after 5 minutes of whipping on medium-high speed your cream still remains completely liquid, it could be an indication that the cream does not enough fat to be whipped.
- The whipped cream is grainy: this happens when the cream has been over-whipped. Once you pass the "stiff peaks" stage, the fat molecules in the cream start to clump together and give that 'grainy' appearance. As you keep whipping, the emulsion between the fat (butter) and the liquid (buttermilk) breaks down and the two separate.
- How to fix over-whipped cream: depending on how over-whipped the cream is, you might be able to save it by adding a little bit of cold heavy cream and mixing it in. This does not always work unfortunately.
How to use Mascarpone Whipped Cream
- Over pancakes, waffles, Brioche French Toast or inside Crêpes with fruits.
- Spread over my Chocolate Fondant Cake and Lemon Ricotta Cake, piped over cupcakes or pies.
- To fill Choux à la Crème (cream puffs).
- Used as a frosting for layer cakes.
- On my Pavlova Wreath.
- Dolloped on my Chocolate Panna Cotta.
- Simply served on ice cream, fresh fruits or your favourite desserts!
Storing & Freezing
The frosting should be stored in the fridge with plastic wrap touching its surface to avoid oxidising (which would create a thin crust on top of the cream). I recommend using it within 4 days. Unfortunately, this whipped cream cannot be frozen.
More French Vanilla Creams:
I am so excited to share that my debut cookbook
"Bite-Sized French Pastries for the Beginner Baker"
is now available for purchase!
Recipe
Stabilised Mascarpone Whipped Cream
Ingredients
- 240 ml Heavy / Thickened Cream, min 30% fat content
- 30 gr Powdered Sugar, (more or less to taste)
- 1 teaspoon Vanilla Paste (optional), or vanilla extract
- 120 gr Mascarpone Cheese
Instructions
- Before starting, make sure that the cream, mascarpone and utensils are cold.
- In a large mixing bowl (if using a hand mixer) or the bowl of a stand mixer fitted with the whisk attachment, combine the thickened / heavy cream, sifted powdered sugar and vanilla paste (optional).
- With your mixer set on medium to medium-high speed, whip the cream for about 5 minutes or until the cream starts to thicken and you can see soft waves or swirl pattern appear on top of the cream. This stage is called soft peaks (see note 1).
- Add the mascarpone cheese and continue to whip on medium speed for a couple of minutes or until you reach medium to stiff peaks form. Stop as soon as the whipped cream looks stable to avoid turning lumpy or grainy (see note 2 and 3).
- Use straight away or store in the fridge covered with plastic wrap touching its surface to avoid getting a thin crust on top for a later use.
Video
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Notes
- Note that the exact whipping time will vary based on your ingredients and utensils used. Always refer to texture rather than specified time!
- Once the mascarpone is added, the cream should start to thicken rather quickly. I recommend going slowly, stopping to scrape the bowl and checking the whipped cream consistency to insure you don't go over stiff peaks.
- How much you whipped your mascarpone frosting simply depends on how you plan on using it. If you don't need to pipe it, soft to medium peaks will do the trick. I find that medium peaks (stage of whipping used on the photos here) give you a great soft and fluffy texture while still being stable enough to pipe nicely. Because of the high fat content of mascarpone cheese, the cream will very quickly go from medium peaks to stiff peaks to over-whipped. I highly recommend stopping the whipping just before you reach stiff peaks to avoid turning grainy or lumpy.
Nutrition (per serving)
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