Name: Mascarpone Cream
Prep time: 5 min
Total time: 5 min
Ingredients: 1/4 cup half and half (can substitute heavy cream); 4 ounces mascarpone cheese; 1/2 cup powdered sugar

This mascarpone cream recipe is the perfect accompaniment to fruits for a luxurious dessert. Easy to make with just three ingredients, this rich and flavorful homemade cream takes less than 5 minutes to make.

These poached peaches pair so well with this mascarpone cream recipe. It’s the perfect accompaniment.

Mascarpone whipped cream is so delicious, it has a slightly thicker consistency and is a little less sweet than your regular whipped cream. This recipe is my go to for a lot of desserts, but I especially love it with fruits. Get the recipe for poached peaches in chardonnay here.

Table of Contents

To Make Mascarpone Cream, You Will Need:

This delicious cream only requires three ingredients.

Half and Half – I prefer to use half and half in this recipe, the mascarpone is thick so you don’t need to use heavy cream. If you only have heavy cream, you can easily use that if you prefer.
Mascarpone Cheese – An Italian soft cheese that is made from whole cream. It is much richer and creamier than American cream cheese.
Powdered Sugar – Also known as confectioners’ sugar. Powdered sugar is very fine so it incorporates really well with the other ingredients for a very smooth cream.

How To Make Mascarpone Cream

It’s very easy to make this cream, it will take less than 5 minutes.

Beat half and half until foamy and thick. Beat in mascarpone until it starts stiffening.
Slowly incorporate powdered sugar.

Refrigerate until serving.

What Do You Serve With Mascarpone Cream?

The poached peaches work so well with this cream, but it’s also perfect with so many other desserts and it’s traditionally used in tiramisu. You can use it to frost cakes and use it in place of whipped cream in recipes. Try it with:

Why Not Just Used Whipped Cream?

Mascarpone cream is much richer and creamier than homemade or store bought whipped cream. It doesn’t lose it’s shape, so it’s ideal for frosting cakes with ahead of time. It keeps really well in the fridge and there’s no need to re-whip it before serving. I much prefer the taste compared to whipped cream and it pairs so well with so many desserts.

Top Tips To Make Mascarpone Cream

You can use a stand mixer or a hand mixer for this recipe, but it will be quicker and easier with a stand mixer.
Take care not to over mix, or it can turn to a butter. Mix on a high speed and stop when stiff peaks form.
Let the mascarpone warm to room temperature before mixing, it will incorporate a lot easier.
Once you have made the cream, transfer it to an airtight container, or cover the bowl with plastic wrap, and store in the fridge. The cream will keep well for a couple of days, even up to a week depending on the shelf life of your other ingredients. Take it out of the fridge about 15 minutes before serving.

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