Whipped Mascarpone Cream

5 from 1 vote

This whipped mascarpone cream is so delicious, light, fluffy, and tangy. It's the perfect topping on pancakes, French toast, and brioche. So good.

Prep Time10

Total Time10

Course: Dessert

Cuisine: Global

Servings: servings

Author: Margie Nomura

Ingredients

8.45 fl oz heavy cream (double cream) about generous 1 cup
8.82 oz mascarpone cheese about generous 1 cup; softened at room temperature
1 oz confectioners' sugar (icing sugar) about 1/4 cup
1 tsp vanilla extract

US Customary - Metric

Instructions

Add the heavy (double) cream and confectioners' (icing) sugar to a large bowl and whisk until very loose, soft peaks form, just thickened. I like to use an electric mixer.
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.

Notes

Make-ahead and storage

To store: It's best fresh, but any leftover mascarpone cream keeps in the fridge for up to 5 days in an airtight container.

To freeze: I wouldn't recommend freezing this.

Make ahead: The mascarpone cream can be made a few hours in advance, covered and chilled. Just remove from the fridge 30 mins before serving for it to lose its fridge chill.

More quick tips

Don't over-whip: Make sure you don't whip it too much during either step. If you over-whip it initially, it will make the whole recipe really stiff and make it harder to beat in the mascarpone.
Making it without an electric mixer: You can do this by hand with a whisk, but just make sure, as above, that the mascarpone is completely soft.
Other flavors: You could add cinnamon, ground ginger, lemon, orange or lime zest, maple syrup or honey instead of confectioners' (icing) sugar. Whatever you are making it for, adding a touch of the complementary ingredient will make it even better.

Nutrition