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Mascarpone Whipped Cream Recipe
Mary Johnson

Mascarpone Whipped Cream

A rich, creamy, lightly sweetened whipped cream made with mascarpone. It’s stable enough for cakes and piping while remaining light and fluffy.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 8
Course: Dessert
Cuisine: French-Inspired
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 240 ml cold heavy whipping cream
  • ½ cup 115 g cold mascarpone
  • ¼ cup 30 g powdered sugar
  • 1 tsp vanilla e

Equipment

  • Large mixing bowl
  • Electric hand mixer or stand mixer
  • Measuring cups & spoons
  • Rubber spatula

Method
 

  1. Chill the mixing bowl and beaters for 10–15 minutes.
  2. Add mascarpone, powdered sugar, vanilla, and salt to the bowl.
  3. Beat on low speed until smooth.
  4. Slowly pour in the cold heavy cream.
  5. Increase to medium-high speed and whip until medium-stiff peaks form, about 2–3 minutes.
  6. Stop immediately once the cream holds its shape to avoid overwhipping.
  7. Use immediately or refrigerate until ready to use.

Notes

  • Keep all ingredients cold for the best results.
  • For a firmer cream suitable for piping, use ¾ cup (170 g) mascarpone.
  • For less sweetness, reduce the powdered sugar to 2 tablespoons.
  • Store covered in the refrigerator for up to 2–3 days.