Mascarpone cream is a rich, velvety, and smooth Italian dessert topping that can elevate a variety of sweet dishes. This versatile cream is made with mascarpone cheese, a soft and mild cheese from Italy that has a smooth, creamy texture. It’s often used in classic desserts like tiramisu, but it also works wonderfully as a topping for cakes, fresh berries, pancakes, or even as a filling for pastries. Its luxurious consistency and subtly sweet flavor make it a go-to for many indulgent recipes.
In this simple recipe, we’ll show you how to make mascarpone cream with just a few basic ingredients. Whether you’re making a dessert for a special occasion or simply want to add something extra to your afternoon treat, this mascarpone cream will impress with its richness and flavor.
Ingredients:
- 1 cup (250g) mascarpone cheese, room temperature
- 1 cup (240ml) heavy whipping cream, cold
- 1/4 cup (50g) powdered sugar (or to taste)
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon milk or heavy cream (optional, for adjusting texture)
Equipment:
- Mixing bowl
- Electric hand mixer or stand mixer
- Whisk (optional, if mixing by hand)
- Measuring spoons and cups
Preparation:
1. Prepare the Ingredients:
Time: 2 minutes
- Make sure the mascarpone cheese is at room temperature before starting. This helps it blend more easily with the cream and prevents lumps in the final mixture.
- Keep the heavy cream cold, as chilled cream will whip better and give the mascarpone cream a lighter texture.
- If you’re using vanilla extract, have it ready for adding into the cream for flavor.
2. Whip the Heavy Cream:
Time: 3-5 minutes
- In a large mixing bowl, pour the cold heavy whipping cream. Using an electric hand mixer or stand mixer, beat the cream on medium-high speed for about 2-3 minutes, or until soft peaks form. Soft peaks mean that when you lift the beaters, the cream will form gentle peaks that bend over at the tips.
- Be careful not to overwhip, as it can turn the cream into butter. Once soft peaks form, stop and set the whipped cream aside.
3. Mix the Mascarpone and Sugar:
Time: 3-4 minutes
- In a separate mixing bowl, add the room-temperature mascarpone cheese and powdered sugar. Use the electric mixer or a whisk to beat the mascarpone and sugar together until the mixture is smooth and creamy. This should only take about 1-2 minutes. If the mascarpone mixture seems too thick, you can add a tablespoon of milk or additional heavy cream to adjust the consistency.
4. Fold the Whipped Cream into the Mascarpone:
Time: 2 minutes
- Now, gently fold the whipped cream into the mascarpone mixture. To do this, use a spatula and fold in the whipped cream by scraping down the sides of the bowl and mixing in a gentle up-and-down motion. This will keep the whipped cream airy and maintain the light texture of the mascarpone cream.
- Continue folding until the mascarpone and whipped cream are fully combined and the cream has a smooth, airy consistency.
5. Add Vanilla and Adjust Sweetness:
Time: 1 minute
- If you like, you can add 1 teaspoon of vanilla extract for additional flavor. Taste the mascarpone cream, and if you’d like it sweeter, you can add a little more powdered sugar to taste. Be careful not to over-sweeten it, as mascarpone already has a naturally sweet, mild flavor.
6. Chill (Optional):
Time: 10 minutes
- If you’re not using the mascarpone cream immediately, you can chill it in the refrigerator for about 10-15 minutes to help it firm up slightly. This is especially useful if you’re using it as a filling for cakes or pastries, as a slightly firmer texture makes it easier to work with.
Serving Suggestions:
- Tiramisu: Use this mascarpone cream as a filling for traditional tiramisu. Layer it with coffee-soaked ladyfingers and dust with cocoa powder for an authentic Italian dessert.
- Cakes: Spread mascarpone cream between layers of sponge or chocolate cake for a delicious and rich frosting alternative. It pairs particularly well with fruit-flavored cakes.
- Fruit: Serve a dollop of mascarpone cream on fresh berries, poached pears, or sliced peaches for a quick and elegant dessert.
- Pancakes or Waffles: Top your morning pancakes or waffles with a spoonful of mascarpone cream and a drizzle of honey or maple syrup.
- Pastries: Use the mascarpone cream as a filling for pastries like puff pastry or choux pastry (cream puffs and éclairs).
Notes:
- Consistency: If you find that your mascarpone cream is too thick for your liking, you can thin it out with a small amount of milk or additional heavy cream, a tablespoon at a time, until you reach your desired consistency.
- Flavor Variations: While vanilla is the most common flavoring, you can experiment with other extracts like almond or citrus zest for a unique twist.
- Storing: Mascarpone cream can be stored in an airtight container in the refrigerator for up to 2-3 days. If it becomes too stiff after refrigeration, simply give it a quick whisk before serving.
- Sweetness Level: Adjust the powdered sugar to your taste. If you prefer a less sweet cream, reduce the amount of sugar or omit it altogether for a more neutral flavor.
Conclusion:
Mascarpone cream is the epitome of indulgence—a creamy, slightly sweet, and luxurious topping that can enhance any dessert. With just a few ingredients and minimal effort, you can create a rich cream that’s perfect for a variety of sweet dishes. Whether it’s a filling for cakes, a topping for fresh fruit, or a key component of your next tiramisu, this mascarpone cream is sure to impress with its silky texture and wonderful flavor. Enjoy!

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