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.
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
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.
- 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.
You can add 1 - 1.5 tablespoon 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
- Mix in 35g of unsweetened, good quality cocoa powder with the mascarpone and vanilla
- Add 40ml of strong espresso to the mix
- 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
Yes you can. It won't be as thick and rich as mascarpone cream but it's still a great replacement
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
Both are white, spreadable cheeses but Mascarpone has a higher fat content than 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 - at room temperature
- 2 teaspoons vanilla extract
- 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!
**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.
For food safety advice, including guidance on food allergies
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