An epicurean adventure to: Italy
This delicious mascarpone whipped cream can be used in a million ways. Easy, quick and made from only four ingredients.
Ideal as a topping or filling that's less sweet than buttercream. Yet, still rich and decadent. Unlike crema di mascarpone, this recipe for mascarpone cream contains no eggs or alcohol.
While mascarpone cheese has its origins firmly in Italy, the exact origin of mascarpone whipped cream as a specific variation is a bit of a mystery.
However, given that mascarpone cheese is a traditional ingredient in Italian desserts like tiramisu, it is likely that the concept of combining mascarpone cheese with whipped cream definitely also originated in Italy.
So Italy, 'grazie ancora' for yet another culinary delight coming from your kitchens!
Over time, mascarpone cream has gained popularity and become a beloved component in various desserts and sweet treats across the globe.
For other cupcakes or cake toppings, have a look at this homemade marshmallow fluff without corn syrup.
Fast facts - Italy
|Location||Italy is located in Southern Europe, bordering France, Switzerland, Austria and Slovenia.|
|Language||Italian is the official language of Italy and it's spoken by the majority of the population. However, there are also many regional dialects and languages spoken throughout the country.|
|Population||Circa 60 million people.|
|Trivia||Italians are passionate about their coffee. Ordering a cappuccino after breakfast is considered unusual in Italy, as it is typically consumed only in the morning. Italians prefer to stick to espresso or other non-milk-based coffee options later in the day.|
What you'll love about this recipe
- Very versatile (see list of uses below).
- Quick - Less than 10 minutes to make.
- Uses simple ingredients that are widely available.
- Can be piped.
- A mascarpone frosting is less sweet than American buttercream.
**Please see the recipe card at the bottom of this post for the full list of ingredients.
The mascarpone cheese should be at just above room temperature before using. Cool, but not cold. Cold mascarpone tends to look grainy and you might find it difficult to get a smoother, creamier texture for your cream.
The combination of cool mascarpone and cold cream will give you quite a stable frosting.
Note: Mascarpone is often also known as Italian cream cheese.
Cold cream straight from the fridge tends to whip easier. Also known as heavy cream or heavy whipping cream in the USA.
Icing sugar/powdered sugar
For a smoother texture, it is recommended to sift the icing sugar to ensure there are no lumps. This step is particularly crucial if you intend to pipe the mascarpone whipped cream.
Vanilla bean is a very prominent flavour in this cream. Try to use a good quality for best results.
You can use an extract, essence, vanilla paste or scrape the seeds from a vanilla pod.
For a different flavour, you can swap the vanilla extract with almond extract. Start with half a teaspoon and add more if needed.
Discover how to easily create high-quality, pure vanilla extract at home and save money in the long run.
How to make Mascarpone whipped cream
- Fit an electric mixer or a stand mixer with the whisk attachment.
- Beat the double cream with the icing sugar, at a medium speed, until soft peaks form. Be careful not to overbeat.
- In a separate medium bowl, using the same whisk, beat the mascarpone cheese together with the vanilla extract until smooth, with a silky texture.
- Add the mascarpone to the cream and beat on a low speed until stiff peaks form. Again, be careful not to overbeat.
- Use for spreading, piping, filling etc.
This cream is best enjoyed freshly whipped. It tends to start losing its thick texture as time goes by.
However, it can be stored in an airtight container in the fridge for up to three days, just be aware it might slightly change in consistency.
Not suitable for freezing.
You can add 1 - 1.5 tablespoons of the following liqueurs/liquors:
Lemon or lime:
- Add one tablespoon of freshly squeezed lemon/lime juice and the zest of half to a full lemon/lime (this depends on the size of your lemon/lime, do a taste test).
- Add one tablespoon of orange juice and one teaspoon of orange zest.
- Swap the cream with 250g Nutella.
- For a chocolate version, mix in 35g of unsweetened, good-quality cocoa powder with the mascarpone and vanilla.
- Add 40ml of strongly brewed espresso to the mix.
- Add two tablespoons of honey to the mix. You can also try maple syrup.
Uses for mascarpone cream
For more detailed work you can fill a piping bag with the mascarpone cream, but many of the ideas below only require dolloping.
- Poached or roasted pears.
- Swiss roll filling.
- Trifle filling, ideal for black forest trifle.
- Pavlova topping.
- Pancake topping with berries.
- Panettone filling.
- Scones topping instead of regular whipped cream or clotted cream (add strawberry jam!).
- Creamy topping for mousse.
- Serve with fresh berries and fresh fruit.
- Top a fruit tart.
- Enjoy with figs for a light dessert.
- Top grilled peaches.
- Top a lemon tart.
- Layer cake filling and topping.
- Cupcakes frosting.
- Accompaniment for blueberry cake.
- Top brownies.
- Topping for banana muffins.
- Filling for brandy snaps.
- Frosting for carrot cake.
- Filling for roulades.
- Filling for éclairs.
- Strawberry shortcake filling instead of simple whipped cream.
- Dollop on baked puddings instead of ice cream.
- Dip with fruits, cakes and biscuits on a serving platter.
- Layer in between crepes for a decadent crepe stack.
- Macaron filling.
- Cannoli shell filling.
- Top a slice of cheesecake.
- Fill tartlets with mascarpone whipped cream for bite-sized treats
- Use as a frosting for cinnamon rolls or sweet rolls
- Spread on toast and top with fresh berries.
- Profiteroles filling.
- On top of apple or pumpkin pie.
- Churro dip.
- Layer in a trifle with fresh fruit and cake cubes.
Yes, you can. It won't be as thick and rich as mascarpone cream but it's still a great replacement.
Just bear in mind, that this will now be a cream cheese frosting since we removed the mascarpone altogether from the recipe.
It's an Italian acid-set type of cheese that's soft. This means that citric or tartaric acid is used together with cream to produce this very popular Italian cheese.
Both are white, spreadable cheeses but Mascarpone has a higher fat content than cream cheese. Confusingly, mascarpone is also known as Italian cream cheese.
Once mascarpone has curdled it's very hard to bring it back to smoothness. If you catch it early enough, try adding a little bit of cream and whisk again.
To prevent curdling in the first place, don't overwhip.
No, it's not suitable for freezing. It tends to split and become watery.
Yes, it is.
Yes, it can be coloured. We would suggest using gel food colour and not liquid food colour.
More easy no bake recipes
Mascarpone whipped cream
- 250 millilitre double cream - cold from the fridge
- 65 gram icing sugar - sifted
- 250 gram mascarpone cheese - slightly above room temperature, cool but not cold
- 2 teaspoons vanilla extract
- In a bowl, beat the double cream with the icing sugar until soft peaks form. Be careful not to overbeat.
- In a separate bowl, using the same whisk, beat the mascarpone cheese together with the vanilla extract until smooth.
- Add the mascarpone to the cream and beat on a low speed until stiff peaks form. Again, be careful not to overbeat. Use generously as a topping on cakes, desserts and fruit.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.