Mascarpone Cream is a rich, creamy topping for panettone, pandoro, colombo, classic cakes, pies, and more! It’s made with just 4 ingredients in a few minutes.
Unlike whipped cream, it is stabilized, so it can be made ahead while retaining it’s luxurious texture and shape!
Layer this decadent dessert topping between ladyfingers to make tiramisu, fill cream puffs, serve with fruits for a light dessert, or serve as a Mascarpone Fruit Dip. It’s incredibly versatile!
Mascarpone is an Italian cream cheese made from heavy cream and citric acid. It’s a double or triple cream cheese with high fat content. It’s amazing for sweet and savory recipes like egg ravioli and pear ravioli.
Why You’ll Love It
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- Heavy Cream – Heavy whipping cream, also known as heavy cream, has a high fat content. It makes it luxuriously cream and adds rich flavor. When you beat it, it traps air making it light and fluffy. Substitute with half and half to reduce fat.
- Mascarpone Cheese – An Italian cream cheese that is incredibly rich and has a velvety texture. Bring the cheese to room temperature for the best results.
- Powdered Sugar – Also known as confectioner’s sugar, this fine sugar sweetens while maintaining a silky smooth texture. Add more to thicken the cream, if you prefer.
- Vanilla – Pure vanilla extract, vanilla bean paste add a hint of flavor. Substitute clear vanilla if you prefer a whiter topping.
Variations
- Substitute your favorite extract – almond, orange, and lemon pair well with mascarpone.
How to Make Mascarpone Cream
- Beat heavy cream until foamy and thick. Beat in mascarpone and vanilla until it starts stiffening.
- Slowly incorporate powdered sugar. Refrigerate until serving.
Tools to Use
Tips
- Freeze or chill your mixing bowl to make it even quicker.
- Do not overmix. Stop as soon as stiff peaks form.
- Bring mascarpone to room temperature prior to mixing for the best consistency.
Frequently Asked Questions
Cream cheese is firmer, bolder, and more acidic. Mascarpone is velvety and richer, because it is higher in fat.
You can sub with cream cheese in a pinch, or try this homemade creme fraiche!
Make Ahead
Make this mascarpone cream up to 48 hours in advance of serving!
How to Store
- At Room Temperature – It will keep up to two hours at room temperature to serve.
- Refrigerate – Store in an airtight container and refrigerate up to 4 days.
- Freeze – Do not freeze. It can become grainy when defrosted.
Serving Suggestions
Dietary Considerations
- Gluten Free
- Vegetarian
- Nut Free
More Dessert Toppings
Mascarpone Cream
Ingredients
- ½ cup heavy whipping cream
- ½ cup mascarpone cheese room temperature
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Beat heavy cream until foamy and thick. Beat in mascarpone until it starts stiffening.
- Slowly incorporate powdered sugar. Refrigerate until serving.
Julie’s Tips
- Freeze mixing bowl.
- Use room temperature mascarpone.
- Do not overmix.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
The best chef on the internet
Thank you, Joni! You’re too kind!
Muchas gracias
The directions nor the video mentioned adding the half a teaspoon of vanilla extract. Is it necessary?
No, it’s optional.
Perfection!
I’m curious though, ( since we had had the day I made it) how long it will hold it’s shape?
Hi! Is this just a dip or can it be used to top a cake, cupcakes, cake cups etc? Thank you
I use it to top an array of desserts – ice creams, pies, etc, but note that it’s not an icing, so you’d want to top cupcakes and serve immediately.