Mascarpone Cream
This Mascarpone Cream is an eggless, creamy topping for any dessert that can be made in 15 minutes or less!!
Traditionally, panettone and pandoro are served with a spoonful of this rich cream. But it is also ideal with any pie, cake or even fresh fruit so learn how to make mascarpone with me!
Table of Contents
Why you’ll love this recipe
You may be wondering just what is mascarpone cream? In northern Italy, mascarpone cream (or crema al mascarpone) is a thick, rich cream that is served with Italian Christmas cake like my mini panettone and pandoro for dessert.
It’s not just mascarpone cheese. The traditional recipe includes eggs, sugar and sometimes rum to create a velvety mascarpone dessert. This version is egg free and just as smooth as the original!
While I love the eggy mascarpone cream, you need to be sure you have the freshest, safest eggs. This is something we can’t always be sure of so egg free mascarpone cream is a good option.
This whipped mascarpone cream recipe is super easy and quick to prepare. Just like homemade whipped cream but a little more dense and much more creamy to eat!
Because this is a very stable cream, it can be flavored in various ways and used in many mascarpone desserts such as tiramisu or cannoli cake. It is perfect as a cake and pie filling or topping as well as a simple, elegant dessert with sponge fingers and fresh fruit. Or dollop onto a slice of German Plum Cake or old fashioned fresh Apple Cake.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredient notes
Only 4 ingredients are needed for this easy mascarpone whipped cream.
- Mascarpone Cheese – If there is any liquid on the top be sure to drain it.
- Whipping Cream – Of course you need to use full fat cream – this is not a low fat recipe!
- Powdered (Icing) Sugar – Be sure to sieve it to ensure there are no lumps in your cream.
- Vanilla Extract – Please use pure extract and not an imitation. You will really notice the difference. Check out other flavor variations below!
Variations
- Add finely grated lemon or orange zest.
- Omit vanilla and add 1 tablespoon of rum or other liqueur – you can add more but the cream won’t be as thick.
- Mix in a spoonful of sieved, unsweetened cocoa powder for an amazing mascarpone cream filling for your favorite chocolate cake!
- When finished, stir through chopped or grated, good quality eating chocolate.
Instructions
Follow these 6 easy steps to learn how to make mascarpone cream.
- Add sifted powered sugar to cream in the bowl of a stand mixer.
- Whip the cream and powdered sugar until soft peaks form.
- Stir together mascarpone and vanilla.
- Combine the mascarpone into cream.
- Whip until firm peaks form.
- Don’t over beat.
Tips for success and FAQ’s
When making this recipe it is very important not to over beat the cream. Mascarpone has a high fat content and can curdle very easily. To avoid this, stop whipping as soon as you seen the mixture thicken. Check the mixture then beat a little more if needed.
Another tip is to ensure the mascarpone cheese is very cold. Many recipes using mascarpone don’t say this. I have found that warm mascarpone will spilt and curdle every time.
It is a soft, high fat Italian cheese made using cream and citric acid and resembles cream cheese. However cream cheese is not a good substitute for mascarpone because the taste is completely different. If you can’t purchase mascarpone cheese, there are plenty of easy mascarpone recipes available.
Soft peaks are when the cream has thickened enough to hold peaks that flop over immediately when the whisk is lifted.
Firm peaks are when the cream as thickened enough to hold peaks that stand straight up when the whisk is lifted.
This cream is best served within a few hours of being made. It will keep for up to two days in the refrigerator but it won’t be as light. Mascarpone Cream is not suitable to freeze.
If you use gluten free, powdered sugar then it will be gluten free. Be sure to check the package of powdered sugar because usually it contains corn starch. Corn starch isn’t always made from corn – some times it is derived from wheat. Always check the packaging!
Serving suggestions
Mascarpone cream is delicious just by the spoonful but also wonderful with fresh fruit. Try this mascarpone filling for cakes and tarts. Our mini Trifle Desserts are finished with this luscious cream.
More delicious recipes to try
Made this recipe?
Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Don’t forget to subscribe to my newsletter – it’s free!
Mascarpone Cream Recipe
Ingredients
- 1 cup (250 milliliters)whipping cream full fat
- ¼ cup (30 grams) powdered sugar (icing sugar) use gluten free if needed
- 1 cup (250 grams) mascarpone
- 2 teaspoons (10 milliliters)vanilla extract
Instructions
- Whisk the cream and powdered sugar until soft peaks form
- In a small bowl, gently mix together the mascarpone cheese and vanilla.
- Add mascarpone to softly whipped cream and continue to whisk until the mixture thickens and firm peaks form. Be careful not to over beat or the mixture could split.
- Use immediately or refrigerate until needed.
Notes
- When making this recipe it is very important not to over beat the cream. Mascarpone has a high fat content and can curdle very easily. To avoid this, stop whipping as soon as you seen the mixture thicken. Check the mixture then beat a little more if needed.
- Have the mascarpone well chilled. Warm mascarpone will split very easily.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Hello Marcellina, thank you for sharing this recipe! How much mascarpone cream should I make for the icing and between the layers of a rainbow cake of a Ø 20 cm cake with 6 layers?
Thank you very much,
Lucy.
Hi Lucy. A lot of this depends on how thick the layers of cake are and what ratio you like between cake and cream. While I’ve never used this mascarpone cream to fill and ice a 20cm, 6 layer cake nor do I know how thick the cakes are, my guess would be to increase the servings to 15 for this recipe giving you more than 5 cups of mascarpone cream. That would allow 2/3 cup of cream to fill in between each layer with 1 1/2 cups of cream left to cover the cake top and sides. This isn’t a very firm cream. For success, have the cake layers very chilled. Once you’ve filled and layered the cakes (but not covered the top or sides), place the cake in the fridge or freezer to chill and firm the cake before covering the top and sides. Then refrigerate to chill the assembled cake.
Thank you very much Marcellina
You’re welcome, Lucy!
Thanks for sharing! Can we use this as a base to make many different mascarpone flavors?
Hi Sara, yes, you can add other flavors – finely grated citrus zest, grated chocolate, a tablespoon of rum, a spoonful or two of espresso coffee are all possibilites.
I love it and I know it because I’m making it
I have a question, can I fill godavari egyptian sweet with it or not, as gonava must be baked in the oven.
pls do reply, thank you so much.
Mascarpone cream is eaten fresh and not added to baked goods so I’d say no, unfortunately.
Hi Marcellina.
From the UK. Any chance you could let me know the weight of 1/4 cup icing sugar?
Regards,
Bob.
Hi Bob! 1/4 cup of icing sugar is 30 grams. If it’s lightly packed it may be as low as 25 grams. I like the 30 grams of sugar added to this recipe which for me is the right amount of sweetness. Hope that helps. BTW – thanks for pointing this out. I will add the note to the recipe.
Can I substitute honey for the vanilla?
Yes! That’d be lovely!
This didn’t work for me. I added the mascarpone and it never fully mixed. I ended up with whipped cream with little lumps of mascarpone in it. The flavor was good, but the texture was not super appealing.
Two things could have happened to cause this, Bekah. Firstly, the mascarpone could have been over beaten causing it to curdle which can happen easily to mascarpone especially if it’s not super cold. It may have been over beaten if mixed vigorously with the vanilla extract or when it was “whipped until firm peaks form”. Firm peaks form very quickly. Secondly, the mascarpone may not have been mixed until smooth with the vanilla. Have a look at the process photo #4. Mascarpone cheese is usually very smooth but it may need to be loosened that why I mix it with the vanilla extract first. If it’s smooth like this, it will work.
I thought it was a recipe for Mascarpone but it’s actually a whipped topping using Mascarpone.
This is a recipe for an Italian mascarpone cream (not mascarpone cheese) which is enjoyed particularly at Christmas with panettone or pandoro. Mascarpone cheese is easy to make at home with fresh cream and a little lemon juice and there are plenty of recipes on the internet – just google “homemade mascarpone cheese”. Hope that helps.
My absolute favorite dessert condiment! We loved it!
I love adding mascarpone cream to fresh fruit! It’s such an easy and satisfying dessert!
This cream is wonderful! It’s super simple to make and adds such a decadent finishing touch to any dessert.
A delicious filling or topping. I could eat this by the spoonful. Creamy and easy to make is a bonus.
Oh my… this cream looks amazing. What an idea! I love mascarpone. I bet this will taste amazing topped on gingerbread cupcakes. Thanks! I’ll use this recipe for holiday baking.
Love this recipe, next time I will try substituting the vanilla with Bailey’s or Tia Maria, bellisimo
That’s a great idea, Sharon!
Great help thanks XX
We work so great together dear !!!! Just made Panettone to publish tomorrow ! Your cream is ” to make” for holidays to have complete, pure joy! Buon Natale carissima !
Oh my goodness! That’s perfect! I will link to your recipe once it’s published. I think my readers will love that. Buon Natale, cara amica!
this sounds super delicious.
It sure is, Sherry!!
I am a huge fan of high fat cheese. This mascarpone cream looks so creamy, rich and absolutely irresistible.