5 from 25 reviews
By Alanna Taylor-Tobin on (updated Apr 25, 2024) / 26 Comments Jump to Recipe
This rich and luscious whipped mascarpone cream (a.k.a. mascarpone whipped cream / mascarpone chantilly cream / mascarpone whipped cream frosting) takes just 5 minutes to make. This community-favorite recipe is more flavorful than regular whipped cream and stable enough to hold for up to 2 days in the fridge.
With a splash of vanilla and a pinch of salt, it tastes like a light and airy cheesecake that you can dollop over cakes, puddings, and tiramisù.
Mascarpone is one of my all-time favorite ingredients. It's like a cross between crème fraîche and cream cheese; an Italian cheese-like substance that's best known for flavoring tiramisù.
When I worked as a pastry cook in San Francisco, I would often be tasked with whipping up a batch of mascarpone cream to serve with our desserts. Whipped mascarpone is more stable than regular whipped cream, so we could make a big batch and it would hold for many hours of dinner service. Plus it tastes amazing too. With a hint of salt and a savory, cheesy edge, whipped mascarpone tastes more complex than regular whipped cream. It also has more body and a luscious, rich mouthfeel.
Here's what one happy reader had to say about it:
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“A new go-to in place of other creams. So versatile, light, and complex.”
—Sarah
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Since then, I often use mascarpone whipped cream in lieu of regular chantilly, and I even included a version in my cookbook. I especially love using mascarpone whipped cream frosting in layer cakes (such as this gluten-free sponge cake) because it's far less sugary than classic frosting and it holds its shape better than regular whipped cream. It can support cake layers while still tasting light and airy on the palate. It also works well dolloped on cupcakes.
My version of mascarpone cream is barely sweet, which lets the tanginess of the mascarpone star. I especially love adding vanilla paste or the seeds from a vanilla bean here to up the vanilla bean cheesecake vibe, but vanilla extract works beautifully too.
What is Mascarpone?
Mascarpone is an Italian creamy cheese of sorts that hails from Northern Italy. It's made by mixing hot cream with an acid (such as lemon juice or tartaric acid), which is then allowed to cool to room temperature. The mixture is then placed in a cheesecloth-lined colander and allowed to drain, refrigerated, for a day or two.
What Does Mascarpone Taste Like?
Mascarpone is often described as "Italian cream cheese" but the flavor is much more sweet and less tangy than American cream cheese. It has a subtle, sweet tang with a touch of salt and sometimes nutty and floral notes. The texture is also more soft and creamy than cream cheese, but slightly firmer and more dense than sour cream. It's truly a unique ingredient!
Is Mascarpone Gluten-Free?
Yes, mascarpone is naturally gluten-free! This mascarpone cream is the perfect topping for your favorite gluten-free desserts.
Ingredients
Whipped mascarpone uses just three main ingredients.
- Mascarpone is of course the star of the show! Look for this ingredient at well-stocked grocers or Italian markets. It's often stocked in small plastic containers near the cream cheese, sour cream, and crème fraîche. If you can't find mascarpone, you can make whipped crème fraiche instead.
- Heavy cream or whipping cream adds lightness.
- Sugar adds a touch of sweetness. I use granulated sugar which dissolves completely when whipped, but powdered sugar will work too. Maple syrup and honey also work well, depending on the flavor you're going for.
- Vanilla adds lovely floral notes. I love using vanilla paste or the seeds scraped from a vanilla bean, but vanilla extract works well too.
- A pinch of salt sharpens the flavor (a trick I learned while working as a pastry cook!)
How to Make Whipped Mascarpone
This mascarpone whipped cream comes together with about 5 minutes of active time. You can use a bowl and a whisk, or use a hand blender, or a stand mixer fitted with the whip attachment.
The recipe makes about 8 servings or a scant 2 cups.
How to Use Whipped Mascarpone Cream
Mascarpone cream is gorgeous on just about any dessert you can imagine. Here are a few of my favorites:
- Top gluten-free gingerbread cake or chocolate hazelnut torte with it
- Slather it between layers of GF chiffon cake and berries, or add coffee syrup for GF tiramisu
- Dip strawberries into it
- Dollop it over pumpkin pudding or chocolate pudding
- Roll it up with almond flour crepes
- Spread it on gluten-free carrot cake or almond flour carrot cake
- Swirl it over pumpkin pie or banana cream pie
- Pipe it over lemon tart or lemon bars
- Fold it with lemon curd for a quick lemon mousse
However you use this mascarpone whipped cream – on desserts for guests, or simply licked off of spoons – I hope you love it!
Bojon appétit!For more Bojon Gourmet in your life, follow along onInstagram, Facebook, YouTube, orPinterest, purchasemy award-winning gluten-free baking cookbookAlternative Baker, orsubscribeto receive new posts via email. And if you make thismascarpone whipped cream recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
5 from 25 reviews
5-Minute Mascarpone Whipped Cream
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More stable than regular whipped cream and with the savory tanginess of mascarpone, this whipped mascarpone is an ideal accompaniment to fruit desserts, cakes and puddings. It can be made up to 2 days ahead of serving and refrigerated until needed.
Alanna Taylor-Tobin
Prep Time: 5 minutes minutes
Total: 5 minutes minutes
Servings: 8 servings
Ingredients
- ½ cup (4 ounces) mascarpone
- ½ cup plus 2 tablespoons cold heavy cream or whipping cream
- 1 tablespoon organic granulated sugar, maple syrup, or honey (more to your taste)
- ½ teaspoon vanilla paste, extract, or seeds from ½ a vanilla bean
- 1 pinch salt
Instructions
In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric beater or whisk), combine the mascarpone, cream, sugar, vanilla, and salt.
Whip on high until soft peaks form (i.e., when you lift the whisk out and hold it upside down, a peak of cream flops over itself), 1-2 minutes.
Use right away, or cover and refrigerate for up to 2 days.
If storing it for more than a few hours, you may need to whisk it again if it has deflated slightly or started to separate.
Video
Notes
If you accidentally over-whip the cream and it turns grainy, don't fret! You can rescue it by gently folding in a splash of heavy cream until it smooths back out again.
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
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Reader Interactions
Comments
Kathy says
Perfectly easy and delicious!
Reply
Alanna Taylor-Tobin says
I'm so glad you loved it!
Reply
Ilene Alexandria Edwards says
Hello...
This looks lovely!! I wanted to make this as an icing for a cake. It will be a homemade strawberry cake with homemade brown butter custard and sliced fresh strawberries in between the layers.The cake will have a fresh strawberry reduction folded into the batter.
I want to ensure that I have a more intense strawberry flavor. So, I was thinking that I could incorporate some of the strawberry reduction to the marscapone icing.
I will add just a bit more sugar. Not too much, as I don't want it to be cloyingly sweet, in the least, but do want to differentiate from the subtle sweetness of the custard.
My question is (finally ☺️)...
How much strawberry reduction would you add to this recipe to keep the integrity in tact, but still have a lovely taste of strawberry?Kindly, I thank you!💜🩵💙
Reply
Alanna Taylor-Tobin says
Hi Ilene,
That combination sounds absolutely sublime!
I've never tried adding a reduction to a whipped topping like this, so I'm not exactly sure how it will work. I think adding a tablespoon or two should be ok; you can certainly fold more in if it takes well to a small amount. Just make sure the reduction is thick and cold before you fold it into the cream.
Please come back and let us all know how it went. Happy baking!
-Alanna
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Sarah says
A new go-to in place of other creams. So versatile, light, and complex. Thank you, Alanna.
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Alanna Taylor-Tobin says
Oh yay! I'm so glad you liked it :D
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Lena says
This looks delicious Alanna. Do you think I could add grated lemon rind to this? I'm making your sponge cake, filling it with pineapple and topping it with the cream. I've successfully added rind to whipped cream before but not to mascarpone cheese.
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Alanna Taylor-Tobin says
Hi Lena!
Finely grated lemon zest sounds delicious here. I don't see why it wouldn't work! It will probably taste a bit like lemon cheesecake - yum! That whole cake sounds incredible! Please let me know how it turns out. :)
-A
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Sandi says
Hi! Would this whipped cream hold up for dessert shooters? I’d like something with more of a sauce-than-frosting texture for red velvet cake shooters for Christmas party). Thanks so much!
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Alanna Taylor-Tobin says
Yes, I think this would be perfect! How long in advance would they be assembled?
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Sandi Birt says
Maybe 3 hrs. I usually assemble dessert shooters just before I get ready to head to the party. Then they would be setting out several hours at the party. If you think it would hold up longer, all the better!
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Alanna Taylor-Tobin says
Oh got it! I would just keep them in the fridge until shortly before serving if possible. The cream can get melty depending on how warm it is inside. They should be fine at cool room temperature for an hour or so if they were refrigerated before being set out. Please let me know how it goes!
Also I'm very impressed that you're planning for the holidays in August – kudos!!
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Malika says
Do you think this could be used to fill a cake?
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Alanna Taylor-Tobin says
Definitely! I like using it in this gluten-free sponge cake. Please let me know what you make!
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Lydia says
Perfect recipe, super easy and produces great consistency. Thank you
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Alanna Taylor-Tobin says
I'm so glad you liked it!
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Joy Curtis says
I’d like to use this as a filling for a Bouche de Noel, using a light brushing of Chambord on the sponge. I’d complete the Bouche with a chocolate ganache frosting. Could I then freeze the whole thing for about 10 days before serving it on Christmas? I’ve never tried to freeze anything with mascarpone.
After defrosting and just before serving it, I’d put fresh raspberries and rosemary sprigs on top and dust with powdered sugar.Reply
Alanna Taylor-Tobin says
Hi Joy,
That bouche de noel sounds EPIC! And that's a great question about whether the mascarpone cream can be frozen. I know some dairy products can become grainy if frozen. However a quick google search shows that whipped cream freezes fine. In that case, I think the whipped mascarpone should fare well too! If you want to be on the safe side, you could try freezing a dollop of the whipped mascarpone, then let it defrost and make sure the texture is still ok.
Please let me know if you try it!
-AlannaReply
Catherine says
Would this work as a filling for crepes? Trying to jazz up my usual whipped cream filling for a birthday celebration
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Alanna Taylor-Tobin says
Oh I love this idea! If the crepes are hot, it might melt the mascarpone cream, but if they're at room temp that would be fine. If what you usually do works with whipped cream, then it will work with this. Please come back and let us all know how it goes!
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Cathy says
Hi! If I want to fill a sponge cake with this and keep it refrigerated overnight ahead of a kid's party in the morning, will the sponge get soggy? I was hoping to get out of dressing the morning of. :') Cheers!
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Alanna Taylor-Tobin says
Hi Cathy,
That should work great; I don't think it will get soggy. Please let me know how it goes!
-Alanna
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Sandee says
Hi Alanna, Could this be used for a cream pie topping? Like Banana cream pie.
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Alanna Taylor-Tobin says
Yes, this is awesome on banana cream pie!
Reply
Milena says
This is so delicious! Very easy and quick. Made a poppy seed cake so I folded some lemon marmalade into the whipped mascarpone and it held up great.
Thank you.Reply
Alanna Taylor-Tobin says
That sounds delicious with lemon marmalade on poppyseed cake - yum! So glad it worked well!
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