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Mascarpone Cheese Cream Recipe

Mascarpone Cheese Cream Recipe

This mascarpone cheese cream is rich, smooth, and lightly sweet. I make it in minutes using simple ingredients, and it works perfectly as a dessert topping, cake filling, or frosting.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 People
Course: Frostings & Fillings
Cuisine: Italian-Inspired
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Mascarpone cheese Cold drain liquid if present
  • 1 cup Heavy whipping cream Cold at least 30% fat
  • 1/4 cup Powdered sugar Sifted
  • 2 teaspoons Vanilla extract Pure vanilla preferred

Equipment

  • 1 Mixing bowl Chilled if possible
  • 1 Stand mixer or hand mixer Whisk attachment works best
  • 1 Fine mesh sieve For sifting sugar
  • 1 Rubber spatula For scraping sides
  • 1 Measuring cups & spoons Accurate measuring matters

Method
 

Step 1:
  1. I add the cold heavy whipping cream and sifted powdered sugar to my mixing bowl and whip on medium speed until soft peaks form. The cream should look thick but still smooth.
    Mascarpone Cheese Cream Recipe
Step 2:
  1. In a separate small bowl, I gently stir the mascarpone cheese with the vanilla extract just until smooth. I don’t whip it, only loosen it.
    Mascarpone Cheese Cream Recipe
Step 3:
  1. I add the mascarpone mixture to the softly whipped cream and mix on medium-low speed until everything is combined.
    Mascarpone Cheese Cream Recipe
Step 4:
  1. I slightly increase the speed and whip just until firm peaks form. I stop right away once the cream holds its shape to avoid splitting.
    Mascarpone Cheese Cream Recipe
Step 5:
  1. I scrape down the bowl with a spatula, give it one gentle fold, and use the mascarpone cream immediately or refrigerate until needed.
    Mascarpone Cheese Cream Recipe

Notes

I always keep my mascarpone and cream cold, because warm ingredients make this cream split fast. I stop mixing a little earlier than I think I should, since over-beating ruins the texture. This cream is best used the same day, but it will keep in the fridge for up to two days. Freezing doesn’t work well here.