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!
Why you’ll love this recipe
In northern Italy, mascarpone cream (or crema al mascarpone) is served with Italian Christmas cake like my mini panettone and pandoro for dessert. However the traditional recipe includes eggs. This version is egg free and still delicious!
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 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 desserts. It is perfect as a cake and pie filling or topping as well as a simple, elegant dessert with sponge fingers and fresh fruit.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Only 4 ingredients are needed for this easy recipe.
- mascarpone cheese – drained of any excess liquid
- whipping cream – use full fat: 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 – see below for other flavor variations
Vary this recipe by-
- adding 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
- when finished stir through chopped or grated chocolate
- 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.
It is a soft, high fat Italian cheese made from cream and resembles cream cheese. However cream cheese is not a good substitute for mascarpone because the taste is different.
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.
Mascarpone cream is delicious just be the spoonful but also wonderful with fresh fruit or as a filling for cakes and pies. Our mini Trifle Desserts are finished with this luscious cream and this Orange Syrup cake wouldn’t be the same without it!
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Mascarpone Cream Recipe
- 1 cup (250 millilitres)whipping cream full fat
- ¼ cup powdered (icing) sugar use gluten free if needed
- 1 cup (250 grams) mascarpone
- 2 teaspoons vanilla extract
- 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.