This rich and luscious whipped mascarpone cream takes just 5 minutes to make. This community-favorite recipe is more flavorful than regular whipped cream and stable enough to hold for up to 2 days in the fridge.
With a splash of vanilla and a pinch of salt, it tastes like a light and airy cheesecake that you can dollop over cakes, puddings, and tiramisù.
Mascarpone is one of my all-time favorite ingredients. It's like a cross between crème fraîche and cream cheese; an Italian cheese-like substance that's best known for flavoring tiramisù, like my gluten-free tiramisù that uses sponge cake instead of ladyfingers.
When I worked as a pastry cook in San Francisco, I was often tasked with whipping up a batch of mascarpone cream to serve with our desserts. Whipped mascarpone is more stable than regular whipped cream, so we could make a big batch and it would hold for many hours of dinner service.
With a hint of salt and a savory, cheesy edge, whipped mascarpone tastes more complex than regular whipped cream. It has more body and a rich, luxurious mouthfeel that's similar to crème fraiche whipped cream, but with a milder tang.
Here's what one happy reader had to say about it:
Go-To Recipe
“A new go-to in place of other creams. So versatile, light, and complex.”
—Sarah
Since then, I often use mascarpone whipped cream in lieu of regular chantilly, and I even included a version in my gluten-free desserts cookbook, Alternative Baker.
I love using mascarpone whipped cream frosting in layer cakes such as this gluten-free chiffon cake because it's far less sugary than classic frosting and it holds its shape better than regular whipped cream. It can support cake layers while still tasting light and airy on the palate. It also works well dolloped on cupcakes.
My version of mascarpone cream is barely sweet, which lets the tanginess of the mascarpone star. Adding vanilla paste or the seeds from a vanilla bean here ups the vanilla bean cheesecake vibe, but vanilla extract works beautifully too.
What is Mascarpone?
Mascarpone is an Italian creamy cheese of sorts that hails from Northern Italy. It's made by mixing hot cream with an acid (such as lemon juice or tartaric acid), which is then allowed to cool to room temperature. The mixture is then placed in a cheesecloth-lined colander and allowed to drain, refrigerated, for a day or two.
What Does Mascarpone Taste Like?
Mascarpone is often described as "Italian cream cheese" but the flavor is much more sweet and less tangy than American cream cheese. It has a subtle, sweet tang with a touch of salt and sometimes nutty and floral notes. The texture is also more soft and creamy than cream cheese, but slightly firmer and more dense than sour cream. It's truly a unique ingredient!
Is Mascarpone Gluten-Free?
Yes, mascarpone is naturally gluten-free! This mascarpone cream is the perfect topping for your favorite gluten-free desserts.
Ingredients
Whipped mascarpone uses just three main ingredients.
- Mascarpone is of course the star of the show! Look for this ingredient at well-stocked grocers or Italian markets. It's often stocked in small plastic containers near the cream cheese, sour cream, and crème fraîche.
- Heavy cream or whipping cream adds lightness.
- Sugar adds a touch of sweetness. I use granulated sugar which dissolves completely when whipped, but powdered sugar will work too. Maple syrup and honey also work well, depending on the flavor you're going for.
- Vanilla adds lovely floral notes. I love using vanilla paste or the seeds scraped from a vanilla bean, but vanilla extract works well too.
- A pinch of salt sharpens the flavor (a trick I learned while working as a pastry cook!)
Here's how you make it
This delicious whipped topping comes together with about 5 minutes of active time. You can use a bowl and a whisk, hand blender, or stand mixer fitted with the whip attachment.
The recipe makes about 8 servings or a scant 2 cups.
How to Use it
Mascarpone cream is gorgeous on just about any dessert you can imagine. Here are a few of my favorites:
- Dip strawberries into it, or dollop it over a bowl of seasonal, ripe fruit for a simple dessert
- Fold it into homemade lemon curd for a quick lemon mousse
- Swirl it over gluten-free molasses gingerbread cake for a creamy counterpoint
- Roll it up with golden almond flour crepes and blueberry jam
- Spread it on gluten-free carrot spice cake or almond flour carrot cake
- Pipe it over gluten-free lemon curd tart or serve it with slices of smooth, creamy gluten-free pumpkin pie
However you use this mascarpone whipped cream – on desserts for guests, or simply licked off of spoons – I hope you love it!
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
5-Minute Mascarpone Whipped Cream
Print Recipe Pin RecipeIngredients
- ½ cup (4 ounces) mascarpone
- ½ cup plus 2 tablespoons cold heavy cream or whipping cream
- 1 tablespoon organic granulated sugar, maple syrup, or honey (more to your taste)
- ½ teaspoon vanilla paste, extract, or seeds from ½ a vanilla bean
- 1 pinch salt
Instructions
- In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric beater or whisk), combine the mascarpone, cream, sugar, vanilla, and salt.
- Whip on high until soft peaks form (i.e., when you lift the whisk out and hold it upside down, a peak of cream flops over itself), 1-2 minutes.
- Use right away, or cover and refrigerate for up to 2 days.
- If storing it for more than a few hours, you may need to whisk it again if it has deflated slightly or started to separate.
Kathy says
Perfectly easy and delicious!
Alanna Taylor-Tobin says
I'm so glad you loved it!
Ilene Alexandria Edwards says
Hello...
This looks lovely!! I wanted to make this as an icing for a cake. It will be a homemade strawberry cake with homemade brown butter custard and sliced fresh strawberries in between the layers.
The cake will have a fresh strawberry reduction folded into the batter.
I want to ensure that I have a more intense strawberry flavor. So, I was thinking that I could incorporate some of the strawberry reduction to the marscapone icing.
I will add just a bit more sugar. Not too much, as I don't want it to be cloyingly sweet, in the least, but do want to differentiate from the subtle sweetness of the custard.
My question is (finally ☺️)...
How much strawberry reduction would you add to this recipe to keep the integrity in tact, but still have a lovely taste of strawberry?
Kindly, I thank you!💜🩵💙
Alanna Taylor-Tobin says
Hi Ilene,
That combination sounds absolutely sublime!
I've never tried adding a reduction to a whipped topping like this, so I'm not exactly sure how it will work. I think adding a tablespoon or two should be ok; you can certainly fold more in if it takes well to a small amount. Just make sure the reduction is thick and cold before you fold it into the cream.
Please come back and let us all know how it went. Happy baking!
-Alanna
Sarah says
A new go-to in place of other creams. So versatile, light, and complex. Thank you, Alanna.
Alanna Taylor-Tobin says
Oh yay! I'm so glad you liked it :D
Lena says
This looks delicious Alanna. Do you think I could add grated lemon rind to this? I'm making your sponge cake, filling it with pineapple and topping it with the cream. I've successfully added rind to whipped cream before but not to mascarpone cheese.
Alanna Taylor-Tobin says
Hi Lena!
Finely grated lemon zest sounds delicious here. I don't see why it wouldn't work! It will probably taste a bit like lemon cheesecake - yum! That whole cake sounds incredible! Please let me know how it turns out. :)
-A
Sandi says
Hi! Would this whipped cream hold up for dessert shooters? I’d like something with more of a sauce-than-frosting texture for red velvet cake shooters for Christmas party). Thanks so much!
Alanna Taylor-Tobin says
Yes, I think this would be perfect! How long in advance would they be assembled?
Sandi Birt says
Maybe 3 hrs. I usually assemble dessert shooters just before I get ready to head to the party. Then they would be setting out several hours at the party. If you think it would hold up longer, all the better!
Alanna Taylor-Tobin says
Oh got it! I would just keep them in the fridge until shortly before serving if possible. The cream can get melty depending on how warm it is inside. They should be fine at cool room temperature for an hour or so if they were refrigerated before being set out. Please let me know how it goes!
Also I'm very impressed that you're planning for the holidays in August – kudos!!
Malika says
Do you think this could be used to fill a cake?
Alanna Taylor-Tobin says
Definitely! I like using it in this gluten-free sponge cake. Please let me know what you make!
Lydia says
Perfect recipe, super easy and produces great consistency. Thank you
Alanna Taylor-Tobin says
I'm so glad you liked it!
Joy Curtis says
I’d like to use this as a filling for a Bouche de Noel, using a light brushing of Chambord on the sponge. I’d complete the Bouche with a chocolate ganache frosting. Could I then freeze the whole thing for about 10 days before serving it on Christmas? I’ve never tried to freeze anything with mascarpone.
After defrosting and just before serving it, I’d put fresh raspberries and rosemary sprigs on top and dust with powdered sugar.
Alanna Taylor-Tobin says
Hi Joy,
That bouche de noel sounds EPIC! And that's a great question about whether the mascarpone cream can be frozen. I know some dairy products can become grainy if frozen. However a quick google search shows that whipped cream freezes fine. In that case, I think the whipped mascarpone should fare well too! If you want to be on the safe side, you could try freezing a dollop of the whipped mascarpone, then let it defrost and make sure the texture is still ok.
Please let me know if you try it!
-Alanna
Catherine says
Would this work as a filling for crepes? Trying to jazz up my usual whipped cream filling for a birthday celebration
Alanna Taylor-Tobin says
Oh I love this idea! If the crepes are hot, it might melt the mascarpone cream, but if they're at room temp that would be fine. If what you usually do works with whipped cream, then it will work with this. Please come back and let us all know how it goes!
Cathy says
Hi! If I want to fill a sponge cake with this and keep it refrigerated overnight ahead of a kid's party in the morning, will the sponge get soggy? I was hoping to get out of dressing the morning of. :') Cheers!
Alanna Taylor-Tobin says
Hi Cathy,
That should work great; I don't think it will get soggy. Please let me know how it goes!
-Alanna
Sandee says
Hi Alanna, Could this be used for a cream pie topping? Like Banana cream pie.
Alanna Taylor-Tobin says
Yes, this is awesome on banana cream pie!
Milena says
This is so delicious! Very easy and quick. Made a poppy seed cake so I folded some lemon marmalade into the whipped mascarpone and it held up great.
Thank you.
Alanna Taylor-Tobin says
That sounds delicious with lemon marmalade on poppyseed cake - yum! So glad it worked well!
Lystessa says
I used this recipe to break in my new whipped cream canister. I added more cream to equal 2 cups total volume and thin it a little because I was nervous. Works great, tastes great! Thank you for sharing!
Alanna Taylor-Tobin says
Ok now I want a whipped cream canister! Love the idea of having instant whipped mascarpone on the fly. That seems like a good call to have added extra cream - thank you for sharing!!
Sindia DiLuca says
Hi Alanna, this cream looks lovely!! Do you think I could increase the mascarpone to 1 cup and keep other ingredients the same? I am looking for a denser cream to stuff some strawberries. My concern with using 1 cup of mascarpone is if it increases graininess. Looking forward to hearing your thoughts. Thank you.
Alanna Taylor-Tobin says
Yes I think that should work just fine; just keep an eye on it, as it may take less time to whip up. Stuffed strawberries sound like heaven. Keep me posted!
Sindia says
The mascarpone whipped cream was perfect for the stuffed strawberries and increasing the mascapone cheese to 1 cup worked beautifully. It took about 1.5 minutes of whipping on high to get the soft peaks. Thanks so much for your advice and for sharing this great recipe.
Alanna Taylor-Tobin says
Oh good, I'm so glad it worked well to increase the mascarpone. Sounds so delicious!
Claire says
Hi, I want to make cupcakes for my Dads 101st birthday , I don’t like butter cream or fondant so wanted to pipe fresh cream and top with strawberries, will this work, will it pipe on and hold its shape please or can you recommend an alternative. I don’t want to use gelatine
Thank you
Alanna Taylor-Tobin says
Hi Claire,
Yes this cream can definitely be piped; you'll just want to whip it to firm peaks first. The only caveat is that it needs to stay chilled after piping. So if the cupcakes need to sit out at room temp for longer than 20 or 30 minutes, it could start to melt (especially if it's warm where the party is). You could chill the cupcakes first to keep the cream cool a little bit longer.
Another option is my less-sweet cream cheese frosting. This one can sit at cool room temperature for up to 2 hours per food safety guidelines.
Let me know what you try, and happy 101st birthday to your dad (wow!!)
-Alanna
Dannie says
Will this get lumpy or do I need room temperature mascarpone? I've used a different recipe years (though honestly same ratio) ago and I never had an issue and I'm trying to make a batch at home (by memory). It got lumpy lol I think I used a paddle before.
Alanna Taylor-Tobin says
Hi Dannie,
I make this using cold mascarpone and a whip attachment and it doesn't get lumpy. Please let me know how you like it!
-Alanna
Gerry says
Hello Alanna,
Just discovered your site. It is most amazing. This Mascarpone recipe makes me ask the question, can it be used as it is or adjusted somehow so that you could just add chocolate bits and set it out as a "Cannoli Dip" with the broken waffle cones for dipping? Most of the recipes for the Cannoli Dips use Ricotta Cheese which is not one of our favorites. Thank You.
Gerry
Alanna Taylor-Tobin says
Hi Gerry, so glad you found your way here, and appreciate the kind words! I love the idea of adding chocolate bits and using this as a "cannoli dip" with broken waffle cones. It looks like some recipes add a little orange zest as well, with chopped pistachios on top. If you want it to be more dense, you could take down the heavy cream to 1/2 cup or 1/3 cup, but it will work as written too. You'll want to keep it chilled and not let it sit out too long when you serve it. Please let me know if you try it!
Lauryn Santiago says
Can you use food dye in this?
Alanna Taylor-Tobin says
I don't see why that wouldn't work, though I haven't tried it myself. Please let me know how it goes!
Bee Carten says
This looks something to use with pumpkin bread, like maybe a trifle? Almost like a tiramisu, maybe? Will be testing.
Alanna Taylor-Tobin says
Mmm I LOVE the idea of pumpkin bread tiramisu made with this mascarpone cream. Please let me know if you try that!
Sylvia says
Oh my! I was searching for a recipe with macaroons and whipped cream. I plan on making a family favorite, Graham cracker desert with this filling, for our family Christmas get together. And I wanted to lighten up the filling. And I know this will do it! I can't wait to make it soon. Thank you for sharing. I look forward to making some of your scrumptious deserts also.
Alanna Taylor-Tobin says
That sounds so delicious. Please let me know how you like it!
Moira says
I made a brown-sugar caramel (thinking I was out of regular sugar) and it came out to a biscoff consistency. i added 2 tbsps of that into a tiny bit of cream first just to dissolve it and then mixed the rest in. It whipped up so quickly and the texture is light but with an extra creaminess I needed. I will be rolling this into a spiced sponge cake for a bûche noël and topping with an apple cider meringue. I've got the cake and the meringue ahead of me, but tasting this marscapone whip last night got me SO excited for how everything is going to come together. This is a really versatile and simple recipe and I'm adding it to my go-to list!
Alanna Taylor-Tobin says
That dessert sounds absolutely incredible - I'm envious of your guests that got to eat it! Thanks so much for the lovely comment!
Rina says
Will this mascapone cream work in a, Swiss roll
Alanna Taylor-Tobin says
Yes, it works great in a swiss roll!
Trish says
Perfect not too sweet topping that was just right for spooning on your walnut pie (made into bars). And so quick and easy! Soooo good!
Alanna Taylor-Tobin says
Aw I'm so glad you like it Trish. That combination sounds absolutely dreamy!
Jigs says
Hi; would you recommend using this for a tiramisu?
Alanna Taylor-Tobin says
Yes, this is perfect for tiramisu!
Emma says
What do you think would happen if I froze this? I want a tangy filling for a carrot cake ice cream cake…
Alanna Taylor-Tobin says
Thank you for your patience as I was out of town this past week! I'm actually not sure how this would freeze; the texture might turn a bit grainy, or it could get watery when it softens. Please let me know if you try it! That dessert sounds *delicious*!
Riley says
Very good, I added honey along with the sugar and whipped by hand
Alanna Taylor-Tobin says
Honey sounds lovely here. So glad you liked it!
Kevin Davidson says
Doubled the recipe, and I swear I had to quadruple the amount of cream by the time I was done to get the right consistency. The maple syrup was a nice touch, but I did a little less than suggested to keep the flavor light for tiramisu. Added a bit of cinnamon as well and it was delicious.
Alanna Taylor-Tobin says
Interesting! Maybe the mascarpone was extra-thick? Good call adding more cream, and glad to hear it worked out in the end. That tiramisu sounds dreamy!
Isa says
Heya! I’m planning on using this as the cream for a giant meringue wedding cake. I’m going to make it the day before - do you need to re-whip it before use? Or bring it back to room temp? Do you think adding a little full fat crème fraiche for sourness would work?
Thanks!
Alanna Taylor-Tobin says
Oh that's so fun! I'd love to see pictures of it - please tag me on IG if you share about it! For the cream, you can definitely swap some mascarpone for creme fraiche for more tang. You don't need to bring it to room temp (in fact it should stay as cold as possible) and you usually don't need to re-whip the next day, but be prepared to just in case it's separated out at all. Please come back and let me know how it goes!
Isa says
Thanks very much! I think I’ll combine the ratios of your two recipes and mix it up day of.
Alanna Taylor-Tobin says
Sounds like a good plan - please let me know how it goes!