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What Does Mascarpone Taste Like

Mascarpone Whipped Cream

Servings 4 cups


The following amount will top 12-18 cupcakes.

  • 8 oz. cold mascarpone
  • 1 1/4 cup heavy whipping cream
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract

The following amount will fill and cover a 3-layer cake.

  • 16 oz. cold mascarpone
  • 2 ½ cup heavy whipping cream
  • 1 ¼ cup powdered sugar
  • 1 teaspoon vanilla extract


  • Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
  • Beat the mascarpone on medium-low speed. Pour the heavy cream in gradually. The mascarpone will liquify.
  • Raise the mixing speed to high. Beat the mixture until soft peaks form.
  • Add the powdered sugar and vanilla extract, beating at a slow speed until the sugar has incorporated.
  • Raise the speed to high again and beat until stiff peaks form.
  • Tightly covered, an opened container of mascarpone will last 5 days in the refrigerator. Never leave it out on the counter, but keep it in the fridge until needed.
  • Mascarpone is a delicate product and can go bad quickly. If you’ve frosted cake with mascarpone but don’t intend to serve until later, chill the cake.
  • You can freeze mascarpone, but don’t be shocked if it separates when it’s thawed. Whip it again to restore its smooth texture.