Description

Make silky mascarpone whipped cream in minutes with only 4 ingredients! This stabilized whipped cream frosting is sweet and tangy, perfect for topping cakes, cupcakes, pies, and more. It combines creamy mascarpone cheese with rich heavy whipping cream, sweetened with powdered sugar and flavored with pure vanilla extract to create a luscious, smooth frosting that holds its shape beautifully.

Ingredients

For 12-18 Cupcakes:

8 ounces (226g) mascarpone cheese, cold
1 1/4 cup (296 ml) heavy whipping cream, cold
½ cup (65 g) powdered sugar
½ teaspoon (2.5 ml) pure vanilla extract

For a 3-Layer Cake (makes approximately 4 cups):

16 ounces (452g) mascarpone cheese, cold
2 ½ cup (592 ml) heavy whipping cream, cold
1 ¼ cup (163 g) powdered sugar
1 teaspoon (5 ml) pure vanilla extract

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Instructions

Chill Equipment: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill thoroughly. This step helps achieve optimal whipping volume and texture.
Start Mixing Mascarpone and Cream: Spoon the cold mascarpone cheese into the chilled bowl. Beat on medium-low speed (speed 3 on your stand mixer). Slowly pour in about 1/2 cup of the heavy whipping cream, allowing the mascarpone to soften and turn into a liquid-like consistency.
Add Remaining Cream and Whip: Add the rest of the heavy whipping cream into the bowl. Increase the mixer speed to high (speed 8-10) and whip the mixture until soft peaks form, meaning the cream holds a gentle peak when the whisk is lifted.
Add Sugar and Vanilla: Incorporate the powdered sugar and pure vanilla extract by beating on low speed just until the sugar is fully incorporated to prevent sugar clouds.
Beat to Stiff Peaks: Increase speed back to high and whip the mixture until stiff peaks form, where the cream holds firm and does not collapse, perfect for piping or spreading as frosting.

Notes

Use cold mascarpone and heavy cream straight from the refrigerator to ensure proper whipping.
Chilling the mixing bowl and whisk helps achieve maximum volume and stable whipped cream.
Do not overbeat; stop as soon as stiff peaks form to avoid grainy texture or butter formation.
This frosting is best used immediately but can be refrigerated for up to 24 hours; gently re-whip if it loses volume.
Adjust powdered sugar to taste for sweetness preferences.