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This whipped mascarpone cream is so delicious; it’s light, airy and tangy. It’s a very simple thing to make but totally elevates whatever you serve with it. It’s the perfect topping on any kind of pancake (I love these fluffy banana ones!), French toast, and brioche. Maybe even on my Salted Caramel Bread and Butter Brioche Pudding, that would be unbelievably good! It makes nearly everything better.
The mascarpone cream is made simply by whipping double cream with mascarpone cream too. I like to add some icing sugar and some vanilla extract, for the subtle sweetness, but you could customise it to complement whatever you are serving with. It’s also a perfect filling for cakes, such as this mille crepe cake, white chocolate raspberry cake or even on top of a lemon tart with a creamy tangy topping that is a little different to meringue.
Table of Contents
Why you will love this recipe:
- This whipped mascarpone cream goes with so many different recipes, taking them to the next level.
- It only needs four simple ingredients to make this delicious whipped mascarpone cream.
- The whipped mascarpone cream is so easy to make and just tastes so good.
- You can customise it based on what you want to serve it with.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Double cream – you must use double (heavy) cream in this recipe as single cream won’t whip up. You should really go slowly and only whip to really soft, loose peaks before adding the mascarpone.
Vanilla extract – this adds a subtle sweet vanilla flavour to the mascarpone cream.
Mascarpone – important that the mascarpone is at room temperature to be able to whisk it seamlessly into the double cream!
Icing sugar – a dusting of icing sugar adds a hint of sweetness to the whipped mascarpone cream.
Substitutions and Variations:
Sugar: you can use any kind of sugar you like in this recipe. Granulated or golden caster will work just as well. Or opt for soft light brown sugar for a more caramel flavour.
Vanilla: you can swap the vanilla extract for vanilla bean paste. Just avoid vanilla essence as the flavour is just not as good, it’s very artificial.
Other flavours: You could add cinnamon, ground ginger, lemon, orange or lime zest, maple syrup or honey instead of icing sugar. Whatever you are making it for, adding a touch of the complementing ingredient will make it even better.
Here’s how to make Whipped Mascarpone Cream:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Add the double cream to a bowl with the icing sugar.
TWO: Whisk until very soft, very loose peaks.
THREE: Add the room temperature mascarpone.
FOUR: Followed by vanilla extract.
FIVE: Whisk again until thickened but not grainy and stiff.
SIX: Spoon into a bowl and serve!
Cooking Tips:
Don’t overwhip – make sure you don’t overwhip, both in step 2 and in step 5 (see above). If you overwhip initially, it will make the whole recipe really stiff and will make it hard to beat in the mascarpone.
Making without an electric whisk: You can do this by hand with a hand whisk but just make sure, as above, that the mascarpone is completely soft. If you don’t have an electric whisk, I would recommend getting one as they are relatively inexpensive and last forever, I have had mine 10+ years! Of course, a stand mixer works too with a whisk attachment.
Frequently Asked Questions
Yes this recipe has double cream and mascarpone whipped together. Whipped cream is just double (heavy) cream whipped into peaks.
Sadly not. It will still be delicious but the texture is hard to fix. I would recommend going slowly on the lowest speed of your electric whisk. Err on the side of under-whipped as you can always go back in and whisk a little more.
Storage & Make Ahead Instructions
The mascarpone cream can be made a few hours in advance, covered and chilled. Just remove it from the fridge 30 minutes before serving for it to lose its fridge chill.
It will last up to 5 days, covered and chilled. It is best though when freshly whipped but leftovers do of course last.
No, I wouldn’t freeze as the texture will change once defrosted.
Other recipes you might enjoy:
If you want ideas of where to use this whipped mascarpone cream, make my lemon ricotta pancakes, easy pancakes with no baking powder, pannukakku (Finnish oven pancake). If you want something a little more nutritious than this delicious bowl of mascarpone cream, try my Date Caramel, Peanut Buttter Yogurt Bowl or Granola Butter.
Easy Dessert Recipes
Strawberry Mille Crêpe Cake
Breakfast & Brunch
Whipped Honey Butter
Pancake Recipes
Pannekaken (Norwegian Pancakes)
Easy Dessert Recipes
Mango Pancakes
Made this recipe and loved it?
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Whipped Mascarpone Cream
Ingredients
- 250 ml double cream
- 250 g mascarpone cheese, softened at room temperature
- 30 g icing sugar
- 1 tsp vanilla extract
Instructions
- Add the double cream and icing sugar to a large bowl and whisk until very loose, soft peaks, just thickened. I like to use an electric whisk.
- Then add the mascarpone, at room temperature, and vanilla. Keep whisking until soft peaks and thick, but not stiff.
- Transfer to a bowl, cover, and chill if using later. Otherwise, enjoy immediately! Make sure to serve at room temperature, or just not fridge cold.
