After making my berry Chantilly cake this spring, I was inspired to share a recipe for this mascarpone cream! It’s similar to my cream cheese whipped cream frosting, but has a richer and creamier texture.

Mascarpone cheese is considered by many to be Italian cream cheese, but it’s slightly less tangy than the cream cheese we’re used to here in America.

It also has a higher fat content, which is what gives it a smoother texture.

In my mind, mascarpone is my secret weapon to make the most decadent and creamy whipped frosting.

It has just a hint of sweetness and pairs amazingly with all kinds of desserts. Cupcakes, pies, cheesecake, you name it!

It’s stable enough to fill and frost cakes, top cupcakes, and can also be used as a garnish on pies and fresh fruit!

Can This Mascarpone Whipped Cream Recipe Be Made With a Hand Mixer?

This recipe can be made with a stand mixer or electric hand mixer.

To be totally transparent, using a stand mixer works a lot better than a hand mixer. It’s easier, faster, and makes stiffer peaks.

The hand mixer can work, but it takes a lot longer to get soft peaks. The peaks also never seem to get quite as stiff as when I use a stand mixer.

My main tip if you use a hand mixer is to be patient.

I also recommend thoroughly scraping the sides and bottom of the bowl with a rubber spatula to help the hand mixer whip everything up properly.

Can This Mascarpone Cream Frosting Be Colored?

This mascarpone cream frosting can be colored easily with a few drops of gel food coloring.

Gel food coloring allows you to get vibrant colors without adding a ton of liquid into the frosting.

With that in mind, I don’t recommend using liquid food coloring. It is a lot less concentrated than gel food coloring and the extra liquid can cause this frosting to break or look streaky.

Adding This Mascarpone Cream to Cakes or Cupcakes in Advance

I recommend making this recipe the day you plan to eat it if possible.

However, you can frost a cake or cupcakes a few days in advance if needed. Just be sure to chill them in the fridge once they’re frosted!

The frosting will lose its shape overtime, but will still taste great.

Leftover mascarpone cream can also be stored in an airtight container or piping bag for up to 2 days in the fridge. It cannot be frozen.

I don’t recommend letting baked goods frosted or filled with this mascarpone cream frosting sit out at room temperature for more than a couple hours. The mascarpone and heavy cream are both perishable!

How Much Mascarpone Cream Does This Recipe Make?

One batch of this recipe makes about 6 cups of mascarpone cream frosting. This is enough to frost about 3 dozen cupcakes, or one 6 inch layer cake.

I recommend making 1 1/2 batches of this frosting if you want to frost a larger 7- or 8-inch layer cake.

Tips for Making the Best Mascarpone Cream

• If you notice liquid around your mascarpone cheese, drain the excess liquid from your mascarpone before using it in this recipe.
• Chill your mixing bowl and whisk attachment in the freezer for 30 minutes before making the frosting to help it whip up better.
• Use cold mascarpone cheese and heavy cream! I suggest taking your mascarpone and heavy cream out of the fridge after you have all your equipment and ingredients ready to go.
• Make sure that the cream you use has at least 30% fat. Otherwise it won’t whip up correctly!
• Slowly add in the heavy cream to help the frosting whip up more quickly and easily.

• To make chocolate mascarpone cream , add 1/3 cup of unsweetened cocoa powder in the first step of the recipe.
• Use the frosting shortly after making it. Don’t let it sit out at room temperature for extended periods of time.
• Leftover frosting can be stored in an airtight container or piping bag for up to 2 days in the fridge. However, it will deflate over time. It is best and fluffiest if used immediately after making.

Let Me Know What Your Thoughts!

If you make this mascarpone cream recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and #chelsweets so that I can see your amazing creations on social media.

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