A silky mascarpone cream that's light enough for cakes and desserts, and rich enough for tiramisu.
Mascarpone Cream Recipe Snapshot
Why it's different: I originally developed this as an egg-free version of traditional tiramisu cream, but loved the texture so much that I started using it in other desserts like cakes and brownies.
What you'll love: Light, silky, and less sweet than traditional frosting, with just four ingredients.
Before you begin: Mascarpone can split easily if overmixed, so gentle mixing is the key to success.
I originally developed this mascarpone cream recipe while working on an egg-free version of tiramisu cream for my Tiramisu Cake. Traditional tiramisu filling uses eggs for both richness and structure, but I wanted something that kept the light, silky texture without having to worry about serving raw eggs.
After testing it in my Tiramisu Brownies and Tiramisu Cookies, I realised just how versatile it was and started using it in all sorts of recipes. I've used it as a frosting for cakes and cupcakes, a rich alternative to whipped cream for topping desserts, and as an egg-free filling in layered desserts like my Strawberry Tiramisu. It has all the creamy richness of mascarpone, but it's lighter than frosting, less sweet than buttercream, and it works in so many different desserts.
Why This Recipe Works
- The cream is whipped separately before combining with the mascarpone to give you more control over the texture and reduce the risk of overmixing.
- The mascarpone is loosened first to break up its structure so the whipped cream can fold in easily without lumps, creating a smoother finished cream.
- Powdered sugar dissolves easily into the mascarpone without any graininess and also helps stabilize the finished cream.
- Cold ingredients create a stable cream - keeping both the cream and mascarpone cold helps them emulsify smoothly and hold their structure once whipped.
Ingredients
With only four ingredients, each one plays an important role in creating a smooth, silky mascarpone cream.
- Mascarpone Cheese - Use full-fat mascarpone. Brands can vary, so if you notice any liquid sitting on top, pour it off before using. Excess moisture can make the finished mascarpone cream softer and less stable.
- Heavy Cream - Use heavy whipping cream (double cream in the UK) with at least 35% fat. Lower-fat creams won't whip up as well and can result in a looser mascarpone cream.
As a UK baker writing recipes primarily for a US audience, I test and develop recipes with these ingredient differences in mind. This mascarpone cream works beautifully with both double cream and heavy whipping cream. - Powdered Sugar - Dissolves easily into the mascarpone and adds stability.
Keep the cream and mascarpone in the fridge until ready to use.
See the recipe card for measurements in both cups and grams (though I always recommend using a kitchen scale).
How To Make Mascarpone Cream
Most mascarpone cream recipes have you whip everything together in one bowl, but I find taking a minute to prepare the cream and mascarpone separately gives much more consistent results and helps prevent the mascarpone from splitting.
Whip the Cream
In a large bowl, whip the cold cream until it reaches medium peaks. That means the cream should hold its shape, but the peaks still gently flop over when you lift the whisk. Don't whip it all the way to stiff peaks, or it won't fold smoothly into the mascarpone later.
What Do Medium Peaks Look Like?
Not sure what medium peaks look like? Use the guide below to compare the different stages of whipped cream - from soft peaks to over-whipped.
Prepare the Mascarpone
In a separate bowl, stir the mascarpone a few times just to loosen it up.
Add the powdered sugar and vanilla extract, then mix just until smooth and combined. Be careful not to overmix, as mascarpone can split very easily. If the mascarpone starts to look grainy, stop mixing immediately.
Fold Together
Add the whipped cream to the mascarpone mixture and gently fold it in with a spatula. Try not to overwork it. As soon as the cream looks smooth and evenly combined, stop mixing.
Chill Until Needed
The mascarpone cream is best used immediately, but you can store it in the fridge for a few hours if you are making it in advance.
It does firm up a little in the fridge, so I recommend making it on the same day you'll use it to keep that creamy texture.
Pro tip
If you are using the mascarpone cream for piping and it seems a little runny or loose, refrigerate it for 30 minutes before adding it to the piping bag.
Ways To Use Mascarpone Cream
One of the things I love most about this mascarpone cream is how many different ways you can use it. Here are some of my favourite:
In Tiramisu-Inspired Recipes
On Cakes and Cupcakes
As A Filling
As A Dessert Topping
- Chocolate Torte - this is my favorite topping to serve with this torte.
- Chantilly Cream Alternative - anywhere you might use whipped cream, the mascarpone cream offers a richer option.
- Scones - spreading this onto warm scones with strawberry jam is amazing.
- Ice cream alternative - I love spooning a dollop of mascarpone cream on top of peach crisp or with some warm fudgy brownies.
Troubleshooting
If your mascarpone cream doesn't turn out as expected, these are the most common issues and how to avoid them.
Grainy Cream
Most likely cause:
The mascarpone was overmixed and started to split
Fix:
Mix just enough and no more - mascarpone is sensitive to friction.
Runny Cream
Most likely cause:
The cream wasn't whipped enough, or the mascarpone was too wet.
Fix:
Whip to medium peaks, and drain excess liquid from mascarpone.
Lumpy Cream
Most likely cause:
The heavy cream was overwhipped and is too stiff to fold in smoothly.
Fix:
Check often so the cream doesn't go too far - stop before it's ready and finish off by hand.
Won't Hold Shape
Most likely cause:
The ingredients were too warm
Fix:
Refrigerate for 30 minutes and try again. If it's still runny, add a few tablespoon more powdered sugar and try again.
Storage
Mascarpone cream is best used on the day it's made, especially if you're using it for frosting, piping, or filling a dessert. As it chills, it firms up and sets slightly, which is great once inside a dessert, but means it won't spread or pipe as smoothly as freshly made cream.
Once you have assembled your dessert, the cream will keep well in the refrigerator for up to 3 days in an airtight container.
I don't recommend freezing mascarpone cream, as freezing and thawing can cause the texture to become grainy and watery.
FAQ
If you have a question about this recipe that isn't answered here, please write it in the comment section, and I will get back to you as soon as I can.
Not in this recipe. Cream cheese has a different texture, flavour, and moisture content, so it won't behave the same way as mascarpone cheese.
Yes. Mascarpone cream makes a great frosting when you want something lighter and less sweet than buttercream. It's stable enough for frosting cakes and piping onto cupcakes, though it won't hold intricate decorations the way buttercream does.
Chill in the fridge for 30 minutes before piping to make sure it is stable. You can also thicken it slightly by adding a few more tablespoons of powdered sugar.
You can make mascarpone cream ahead of time, but it does firm up and set slightly as it chills, so it won't spread or pipe as smoothly after some time. For perfectly smooth cream, make it on the same day you plan to use it.
Traditional tiramisu filling contains eggs, for richness and stability, and doesn't contain any actual cream. This mascarpone cream is inspired by classic tiramisu, but it is an eggless version that can be applied to various desserts.
A lot of recipes tell you to add everything to a bowl and whip together - this method isn't 'wrong', but I've found that whipping the cream first and folding it into loosened mascarpone gives the best results and reduces the chance of overmixing.
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I've got creamy filling recipes for days! See if any of these inspire you...
Mascarpone Cream Recipe
Ingredients
- 450 g (16 oz) Mascarpone Cheese cold
- 90 g (⅔ cup) Powdered Sugar (Icing sugar)
- 480 ml (2 cups) Heavy Whipping Cream (Double cream) cold
- 1 teaspoon Vanilla Extract
Instructions
- Whip the cream just until it reaches medium peaks - this means that peaks will form but will still flop over. Don't let it go all the way to stiff peaks or it won't incorporate smoothly into the mascarpone. See the diagram in the post above for a visual guide on the stages of whipped cream.480 ml (2 cups) Heavy Whipping Cream
- Remove the mascarpone from the fridge and mix it a couple of times just to loosen it up a bit. Add it to a bowl along with the sifted powdered sugar and vanilla extract, then mix everything together just until combined and smooth - mascarpone will split very easily if it is even slightly overmixed.450 g (16 oz) Mascarpone Cheese, 90 g (⅔ cup) Powdered Sugar, 1 tsp Vanilla Extract
- Gently fold the whipped cream into the mascarpone mixture just until combined. Refrigerate until ready to assemble the tiramisu.
- Add a little less than half of the mascarpone cream on top of the ladyfingers layer and spread it out as smoothly as possible.
Nutrition
Notes
Ingredient Notes
Heavy Cream - Use heavy whipping cream (double cream in the UK) with at least 35% fat. Lower-fat creams won't whip up as well and can result in a looser mascarpone cream.As a UK baker writing recipes primarily for a US audience, I test and develop recipes with these ingredient differences in mind. This mascarpone cream works beautifully with both double cream and heavy whipping cream. Mascarpone Cheese - Use full-fat mascarpone. If your brand has excess liquid in it, be sure to drain that off first.
Hi, I'm Jules!
I'm a Scottish ex-bakery owner sharing my tried and true dessert recipes and expert tips to help you whip up impressive desserts at home.
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