Quick answer: put 8 oz of cold mascarpone, 1 cup of cold heavy cream, ⅓ cup of powdered sugar and 1 teaspoon of vanilla in a bowl and whip on medium speed for 1-2 minutes, just until thick and smooth. Stop early: mascarpone overwhips quickly.

Ingredients (about 3 cups)

  • 8 oz (225 g) mascarpone, cold
  • 1 cup (240 ml) cold heavy cream
  • ⅓ cup (40 g) powdered sugar
  • 1 tsp vanilla extract

How to make it

  1. Put everything in a chilled bowl.
  2. Whip on medium speed until it is thick and holds medium to stiff peaks, usually 1-2 minutes.
  3. Stop as soon as it is smooth and thick. If it starts to look grainy, fold in a spoonful of unwhipped cream by hand.

For tiramisu

This egg-free cream is a simple, popular way to make tiramisu: layer it with ladyfingers dipped in strong coffee and dust with cocoa. Traditional tiramisu cream uses egg yolks beaten with sugar and folded with mascarpone.

Other uses

  • Frosting and filling cakes and cupcakes
  • Filling crêpes, cannoli-style desserts and cream puffs
  • Topping berries, roasted peaches or figs
  • Layering an icebox cake or trifle

Flavors

  • Coffee: 1 tsp instant espresso dissolved in the vanilla.
  • Lemon: finely grated zest of 1 lemon.
  • Chocolate: 2 tbsp sifted cocoa and an extra tablespoon of sugar.
  • Honey: replace half the sugar with honey.

Tips

  • Keep the mascarpone and cream cold, and the same temperature.
  • Use powdered sugar; it dissolves instantly.
  • Whip on medium, not high, and watch closely.
  • Keep it refrigerated and use within 2-3 days.

Related: cream cheese whipped cream, stabilized whipped cream and whipped cream frosting.

Frequently asked questions

What is mascarpone cream made of?

Mascarpone cheese whipped with heavy cream, powdered sugar and vanilla. The classic Italian version for tiramisu uses eggs instead of cream.

Why did my mascarpone cream turn grainy?

It was overwhipped, or the mascarpone and cream were at different temperatures. Use both cold and stop as soon as it is thick.

Can I use cream cheese instead of mascarpone?

Yes, with a tangier flavor and a firmer texture. See our cream cheese whipped cream guide.

Is mascarpone cream stable enough for frosting?

Yes. Mascarpone is high in fat and stabilizes whipped cream, so it pipes well and holds in the fridge for a couple of days.

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