5-Minute Mascarpone Whipped Cream (2024)

This rich and luscious whipped mascarpone cream (a.k.a. mascarpone whipped cream / mascarpone chantilly cream / mascarpone whipped cream frosting) takes just 5 minutes to make. This community-favorite recipe is more flavorful than regular whipped cream and stable enough to hold for up to 2 days in the fridge.

With a splash of vanilla and a pinch of salt, it tastes like a light and airy cheesecake that you can dollop over cakes, puddings, and tiramisù.

Mascarpone is one of my all-time favorite ingredients. It's like a cross between crème fraîche and cream cheese; an Italian cheese-like substance that's best known for flavoring tiramisù.

When I worked as a pastry cook in San Francisco, I would often be tasked with whipping up a batch of mascarpone cream to serve with our desserts. Whipped mascarpone is more stable than regular whipped cream, so we could make a big batch and it would hold for many hours of dinner service. Plus it tastes amazing too. With a hint of salt and a savory, cheesy edge, whipped mascarpone tastes more complex than regular whipped cream. It also has more body and a luscious, rich mouthfeel.

Here's what one happy reader had to say about it:

Since then, I often use mascarpone whipped cream in lieu of regular chantilly, and I even included a version in my cookbook. I especially love using mascarpone whipped cream frosting in layer cakes (such as this gluten-free sponge cake) because it's far less sugary than classic frosting and it holds its shape better than regular whipped cream. It can support cake layers while still tasting light and airy on the palate. It also works well dolloped on cupcakes.

My version of mascarpone cream is barely sweet, which lets the tanginess of the mascarpone star. I especially love adding vanilla paste or the seeds from a vanilla bean here to up the vanilla bean cheesecake vibe, but vanilla extract works beautifully too.

What is Mascarpone?

Mascarpone is an Italian creamy cheese of sorts that hails from Northern Italy. It's made by mixing hot cream with an acid (such as lemon juice or tartaric acid), which is then allowed to cool to room temperature. The mixture is then placed in a cheesecloth-lined colander and allowed to drain, refrigerated, for a day or two.

What Does Mascarpone Taste Like?

Mascarpone is often described as "Italian cream cheese" but the flavor is much more sweet and less tangy than American cream cheese. It has a subtle, sweet tang with a touch of salt and sometimes nutty and floral notes. The texture is also more soft and creamy than cream cheese, but slightly firmer and more dense than sour cream. It's truly a unique ingredient!

Is Mascarpone Gluten-Free?

Yes, mascarpone is naturally gluten-free! This mascarpone cream is the perfect topping for your favorite gluten-free desserts.

Ingredients

Whipped mascarpone uses just three main ingredients.

• Mascarpone is of course the star of the show! Look for this ingredient at well-stocked grocers or Italian markets. It's often stocked in small plastic containers near the cream cheese, sour cream, and crème fraîche. If you can't find mascarpone, you can make whipped crème fraiche instead.
• Heavy cream or whipping cream adds lightness.
• Sugar adds a touch of sweetness. I use granulated sugar which dissolves completely when whipped, but powdered sugar will work too. Maple syrup and honey also work well, depending on the flavor you're going for.
• Vanilla adds lovely floral notes. I love using vanilla paste or the seeds scraped from a vanilla bean, but vanilla extract works well too.
• A pinch of salt sharpens the flavor (a trick I learned while working as a pastry cook!)

How to Make Whipped Mascarpone

This mascarpone whipped cream comes together with about 5 minutes of active time. You can use a bowl and a whisk, or use a hand blender, or a stand mixer fitted with the whip attachment.

The recipe makes about 8 servings or a scant 2 cups.

How to Use Whipped Mascarpone Cream

Mascarpone cream is gorgeous on just about any dessert you can imagine. Here are a few of my favorites:

• Top gluten-free gingerbread cake or chocolate hazelnut torte with it
• Slather it between layers of GF chiffon cake and berries, or add coffee syrup for GF tiramisu
• Dip strawberries into it
• Dollop it over pumpkin pudding or chocolate pudding
• Roll it up with almond flour crepes
• Spread it on gluten-free carrot cake or almond flour carrot cake
• Swirl it over pumpkin pie or banana cream pie
• Pipe it over lemon tart or lemon bars
• Fold it with lemon curd for a quick lemon mousse

However you use this mascarpone whipped cream – on desserts for guests, or simply licked off of spoons – I hope you love it!

Bojon appétit!For more Bojon Gourmet in your life, follow along onInstagram, Facebook, YouTube, orPinterest, purchasemy award-winning gluten-free baking cookbookAlternative Baker, orsubscribeto receive new posts via email. And if you make thismascarpone whipped cream recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

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