Mascarpone Cream Recipe
Discover the creamy richness of mascarpone cream, a simple yet elegant topping that transforms desserts into luxurious treats. Perfect for adding a smooth and subtly sweet touch to cakes, cupcakes, and more.
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Servings: 4 cups
Ingredients
- 2 1/2 cups cold heavy cream or heavy whipping cream 575g
- 1 cup cold mascarpone cheese drained (225g)
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1 cup powdered sugar 125g
Instructions
- Begin by placing your mixing bowl and whisk attachment in the freezer for about 30 minutes to get them well-chilled. This step ensures the mascarpone cream will whip up smoothly.
- Add the cold mascarpone cheese to the chilled bowl. Set your mixer to a medium-low speed and beat until the cheese is completely smooth.
- Next, pour in the powdered sugar. Start mixing on low to prevent a powdered sugar dust cloud, then raise the speed to medium-high once incorporated, beating for about 1 minute. Stop as needed to scrape down the sides with a spatula to make sure everything blends well.
- Add in the vanilla extract or vanilla bean paste, and with the mixer on medium-high, begin to gradually pour in the cold heavy cream. Do this in around four additions, pouring along the side of the bowl to avoid splashes.
- Once all the cream is mixed in, watch the texture carefully. It should start to thicken and hold its form shortly after the cream is fully incorporated. If using a hand mixer, it might take a bit longer, but avoid over-mixing as this could cause the cream to become runny and beyond rescue.
- As soon as the mascarpone cream begins to hold its shape, turn off the mixer and check for stiff peaks by dipping the whisk into the cream and lifting it to see if it holds a nice, firm peak. If it doesn’t, continue mixing on medium-high in 15-30 second intervals until it reaches this consistency.
- This mascarpone cream is wonderfully versatile: perfect for frosting cupcakes, layering on cakes, or as a delightful topping for cookies, pies, and even ice cream. It pipes beautifully and can be stored in an airtight container in the fridge for up to two days.
Notes
- Chill your mixing bowl and whisk attachment in the freezer for about 30 minutes to ensure the mascarpone cream whips up smoothly.
- Add cold mascarpone cheese to the chilled bowl, then beat on medium-low speed until completely smooth.
- Gradually add powdered sugar, starting on low speed to avoid any dust, then increase to medium-high speed once incorporated. Mix for about 1 minute, scraping down the sides as needed to blend evenly.
- Pour in the vanilla extract or vanilla bean paste, then, with the mixer on medium-high, gradually add cold heavy cream in about four additions, pouring along the side to prevent splashes.
- Watch the texture as you mix; it should thicken and hold its shape once fully combined. If using a hand mixer, be cautious not to over-mix, as this could lead to a runny consistency.
- When the cream begins to form peaks, stop the mixer and check for stiff peaks by lifting the whisk. If the peaks don’t hold, continue mixing in 15-30 second intervals until the desired consistency is achieved.
- This mascarpone cream is perfect for frosting cupcakes, layering on cakes, or adding as a topping to cookies, pies, and ice cream. It pipes well and can be refrigerated in an airtight container for up to two days.