Scoot over American buttercream, we're making mascarpone whipped cream frosting! This soft, light, and fluffy whipped cream frosting is stabilized with mascarpone cheese. It holds it's shape when being piped or frosted on cakes, cupcakes, or pies. This is seriously the perfect whipped cream or frosting for you if you prefer a less sweet topping!
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When I was first testing my mixed berry vanilla cake, I knew I didn't want a regular American buttercream (sorry buttercream! I said what I said). Instead, I wanted something light, not super sweet, but still stable enough to be used in the warmer months.
This whipped cream mascarpone frosting fits the bill! I swapped out cream cheese from my simple cream cheese frosting without butter (say that ten times fast) for mascarpone, and boom - the perfect whipped cream frosting! It pairs perfectly with fresh fruit, but honestly, I think it would taste amazing with chocolate, pumpkin, citrus.. the list goes on, people!
Use this frosting to decorate some cute mini lil vanilla cupcakes or how about frosting a mini carrot sheet cake?
Why Mascarpone works!
Just like cream cheese, this soft Italian cheese helps make frostings creamy and rich, instead of overly sweet.
With regular whipped cream, after a few hours, it gets sad and deflates, so we need something in it to help stabilize the whipped cream. I first started using dried milk powder to help stabilize the whipped cream, but using something like cream cheese or mascarpone is going to give you so much more flavor.
Just 5 Key Ingredients!
- Heavy Cream: Make sure to use COLD heavy cream. Keep that guy in the fridge until ready to use! You can also use cold heavy whipping cream.
- Vanilla Extract: Try to use the real deal if you can, it makes a difference!
- Sugar: Some people swear by using granulated sugar, others say to use powdered sugar. I've tested both, and they both work, but I prefer using granulated sugar.
- Mascarpone: You'll find this in the soft cheese aisle in the grocery store, usually by the cream cheese.
Let's make some frosting!
- Using a handheld mixer, beat the cold heavy cream with the sugar, salt, and vanilla until the sugar has dissolved.
- Increase the speed and mix until it looks like Greek yogurt - it should be thick!
- Stop the mixer and scrape the bowl with a rubber spatula. Add the mascarpone.
- Beat on medium-high speed for 20-30 seconds, until you have stiff peaks. Use immediately.
Quick Frosting Tips
- Make sure the heavy cream and the mascarpone are COLD.
- Try not to overwhip the whipped cream or the final frosting. If you overwhip the heavy cream, add a drizzle of cold heavy cream.
- I recommend using this frosting straight away.
Ways to Use This Frosting
- Top pies with some mascarpone whipped cream! How good would this be on top of my pumpkin custard pie?
- Frost layer cakes with it, like I did with my berry vanilla cake! It would be amazing on a simple vanilla layer cake for a birthday, or would be such a good combo with a chocolate layer cake.
- Pipe it on top of vanilla cupcakes or chocolate cupcakes! Or how about coffee cupcakes? I feel like that's giving tiramisu vibes.
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Thank you!
Ella
Recipe
Mascarpone Whipped Cream Frosting (5 Ingredients)
Ingredients
Mascarpone Whipped Cream Frosting
- ¾ cup (150 grams) granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 cup (210 grams) heavy cream cold
- 1 ½ cups (340 grams) mascarpone cold
Instructions
Frosting
- I recommend chilling your mixing bowl for about an hour before using! Not required but it does help keep the ingredients cool.
- In a stand mixer with the whisk attachment, or a large bowl with a handheld mixer, whisk the heavy cream, salt, sugar and vanilla on medium-low for 2 minutes. The sugar needs to have completely dissolved.¾ cup (150 grams) granulated sugar, 2 teaspoons vanilla extract, ½ teaspoon kosher salt, 1 cup (210 grams) heavy cream
- Increase the speed to high and whisk for 2 minutes, until it looks very thick like Greek yogurt.
- While the mixer is running on a low speed, add the mascarpone. Turn off the mixer, and scrape the entire bowl to make sure no mascarpone is left on the side. Turn the speed to high, and whip for 20-30 seconds until smooth. You should have stiff peaks. Use immediately.1 ½ cups (340 grams) mascarpone
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later!
Vicki says
Can’t wait to try this with some Dutch cocoa….. What do you think?
Ella Gilbert says
Well, that sounds DELICIOUS! Let me know how it goes, I haven't tried it before but it should work!