Easy Mascarpone Cream

An epicurean adventure to: Italy

This rich mascarpone whipped cream will make you rethink using plain whipped cream ever again - it’s so much more delicious!

In just five minutes and with only four ingredients, you’ll have a Chantilly-style whipped cream perfect for adding a special touch to almost anything.

It’s less sweet than buttercream but still rich and creamy. Whipped to firm peaks, it works well for cake fillings and cupcakes.

For a lighter option, whip it softly to let it elegantly cascade over a slice of cheesecake or enjoy with cream scones instead of cornish cream.

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 also originated in Italy.

So Italy, 'grazie ancora' for yet another exquisite treat from your rich culinary traditions!

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.

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Mascarpone

The mascarpone cheese should be slightly above room temperature before using - cool, but not cold.

Cold mascarpone can appear grainy and it may be harder to achieve a smooth, creamy texture.

Note: Mascarpone is often also known as Italian cream cheese.

Double cream (heavy cream)

Cold cream straight from the fridge always whips up more easily.

While we prefer using double cream for its higher fat content, whipping cream or single cream also works well.

Icing sugar/powdered sugar

For a smoother texture, sift the icing sugar to get rid of any lumps.

This is especially important if you plan to pipe the mascarpone whipped cream.

Vanilla extract

Vanilla bean is a very prominent flavour in this cream. Try to use a good quality for best results.

Our absolute favourite vanilla to use is a homemade vanilla extract - it's top-notch!

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.

Step-by-step instructions

1. Fit an electric hand mixer or a stand mixer with the whisk attachments.

2. Add the mascarpone and cold cream to a large bowl (or the bowl of the stand mixer), then sift the icing sugar in.

3. Add the vanilla extract or the seeds scraped from a vanilla pod.

4. Begin whisking on a low-medium speed and watch closely as the cream thickens.

Stop just before you think it’s ready and check the consistency. This process should take about 1-2 minutes depending on your whisking method and speed.

5. For firm peaks, the cream should hold its shape and form stable peaks at the end of the whisks when lifted out. Be careful not to overwhip, as it can cause the cream to become dry and grainy.

If you accidentally overwhip the cream, add a little extra cream and gently fold it in by hand.

Storing

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.

Variations

You can add 1 - 1.5 tablespoons of the following liqueurs/liquors:

• Kahlua.

• Bailey's.

• Brandy.

• Limoncello.

• Whisky.

• Frangelico.

• Amarula.

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).

Orange:

• Add one tablespoon of orange juice and one teaspoon of orange zest.

Nutella:

• Swap the cream with 250g Nutella.

Chocolate:

• For a chocolate version, mix in 35g of unsweetened, good-quality cocoa powder with the mascarpone and vanilla.

Coffee:

• Add 40ml of strongly brewed espresso to the mix.

Honey:

• Add two tablespoons of honey. Maple syrup works too.

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.

• Strawberry croissants

• Poached or roasted pears, grilled peaches.

• Swiss roll filling.

• Tiramisu.

• 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.

• Layer cake filling and topping.

• Cupcakes frosting.

• Top brownies.

• Topping for banana muffins.

• Filling for brandy snaps.

• Frosting for carrot cake.

• Filling for éclairs.

• Strawberry shortcake filling instead of simple whipped cream.

• Dollop on baked puddings instead of ice cream.

• As a sweet dip with fruits, cakes and biscuits on a serving platter.

• Top a slice of cheesecake.

• Use as a frosting for cinnamon rolls or cruffins.

• On top of apple pie or apple cake.