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    Home » Bakes and cakes

    Published: Dec 5, 2022 by Maretha @ The Cinnamon Jar

    Mascarpone whipped cream

    Jump to Recipe Print Recipe

    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 contains no eggs or alcohol.

    If you love mascarpone, also try these mini pavlovas with rose and mascarpone cream. For other cup cake or cake toppings, have a look at this homemade marshmallow fluff without corn syrup.

    Mascarpone cream in a while bowl with piped mascarpone cream in front of the bowl. this recipe

    What you'll love about this recipe

    • Very versatile (see list below)
    • Quick - Less than 10 minutes to make
    • Egg free
    • Can be piped
    • Less sweet than American buttercream
    Jump to:
    • What you'll love about this recipe
    • Key ingredients
    • How to make it
    • Storing
    • Variations
    • Uses for mascarpone whipped cream
    • FAQ
    • Recipe

    Key ingredients

    Mascarpone - This should be at room temperature before using. Cold mascarpone tends to look grainy and you might find it difficult to get a smooth texture for your cream.

    Double cream - Cool cream straight from the fridge tends to whip easier. Also known as heavy cream.

    Icing sugar/powdered sugar - It's best to sift the icing sugar to avoid any small clumps. This is especially important if you are planning to pipe the mascarpone whipped cream.

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

    How to make it

    • In a bowl, beat the double cream with the icing sugar until firm 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 just combined, but smooth. Again, be careful not to overbeat.

    Storing

    • This cream is best had freshly whipped. It tends to start losing it's 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 tablespoon 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:

    • Mix in 35g of unsweetened, good quality cocoa powder with the mascarpone and vanilla

    Coffee:

    • Add 40ml of strong espresso to the mix

    Honey:

    • Add two tablespoons of honey to the mix

    Uses for mascarpone whipped cream

    • Have it on poached or roasted pears
    • As a filling for swiss roll
    • In tiramisu
    • As a trifle filling, especially good for black forest trifle
    • Pavlova filling
    • With pancakes (and berries)
    • Filling for panettone
    • On scones (with jam)
    • A topping for mousse
    • With fresh fruit or berries
    • On a fruit tart
    • With figs
    • On grilled peaches
    • On a lemon tart
    • As a cake filling and topping
    • Cupcake frosting
    • As a filling for crepe cake
    • As an accompaniment for blueberry cake
    • With brownies
    • A topping for banana muffins
    • As a filling for brandy snaps
    • Frosting for carrot cake
    • Roulade filling
    • Éclair filling

    FAQ

    Can you substitute cream cheese for mascarpone?

    Yes you can. It won't be as thick and rich as mascarpone cream but it's still a great replacement

    What is mascarpone?

    It's an Italian acid-set soft cheese. This means that citric or tartaric acid is used together with cream to produce this very popular Italian cheese

    What's the difference between mascarpone and cream cheese?

    Both are white, spreadable cheeses but Mascarpone has a higher fat content than cream cheese.

    My mixture curdled, can it be saved?

    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

    Can you freeze it?

    No, it's not suitable for freezing. It tends to split and become watery

    Is it gluten free?

    Yes, it is.

    Can you this cream be coloured?

    Yes it can be coloured. We would suggest using gel food colour and not liquid food colour.

    Recipe

    Mascarpone cream in a while bowl with piped mascarpone cream in front of the bowl.

    Mascarpone whipped cream

    Maretha @ The Cinnamon Jar
    This delicious mascarpone cream can be used in a million ways. Easy, quick and made from only four ingredients. Ideal as a topping or filling that's not as sweet as buttercream, yet still rich and decadent. Unlike crema di mascarpone, this contains no eggs and no alcohol.
    5 from 62 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Dessert
    Cuisine International
    Servings 2 cups
    Calories 282 kcal

    Ingredients
     

    • 250 millilitre double cream - cold from the fridge
    • 65 gram icing sugar - sifted
    • 250 gram mascarpone cheese - at room temperature
    • 2 teaspoons vanilla extract

    Instructions

    • In a bowl, beat the double cream with the icing sugar until firm 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 just combined, but smooth. Again, be careful not to overbeat. Use generously as a topping on cakes, desserts and fruit!

    Notes

    Nutritional information disclaimer:
    This nutritional content is for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.

    Nutrition

    Calories: 282kcal | Carbohydrates: 10g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 67mg | Sodium: 26mg | Potassium: 32mg | Sugar: 9g | Vitamin A: 900IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 0.04mg
    Keyword mascarpone, icing sugar, cream, vanilla
    Tried this recipe?Let us know how it was!

    For food safety advice, including guidance on food allergies

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    Hello! I'm Maretha, an avid foodie and constant student of gastronomy. My goal is to discover, develop and share scrumptious recipes with anyone willing to join me on this vast culinary adventure!

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