Mascarpone cream is a delightful treat that’s so easy to make with only two ingredients. From stabilized whipped cream, to a topping, to a stand alone dessert, you’re going to love this luxurious cream for so many occasions!

stemmed glass of mascarpone cream with a strawberry

If you struggle with whipping cream not staying stiff, buy non-dairy whipped topping, or squirty cream, this mascarpone cream will be a life changer.

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orange olive oil cake with mascarpone cream

I have already posted a photo of this light dessert alongside my orange olive oil cake on the recipe I shared recently. It’s a simple two ingredient mixture that takes about three minutes to make and makes everything it touches taste like a proper Italian dessert.

It makes a super easy patriotic dessert with a red, white and blue theme
when you use these colorful macerated berries!

What is Mascarpone Cream?

tub of mascarpone cheese and heavy whipping cream in a bottle

Mascarpone cream is simply a combination of mascarpone cheese and whipping cream, beaten together until smooth, thick, and optionally, lightly sweetened. Mascarpone is an Italian fresh cream cheese which is very soft, smooth and much milder than cream cheese, and when you combine it with whipping cream and a little sugar, you get something that is somehow both lighter and more indulgent than either ingredient alone.

The ratio of mascarpone to cream is what you’ll want to adjust depending on how you’re using it. On a personal note: because I was born in Scotland, I prefer my whipped cream sugarless. I know this is not the norm, especially in Italy and the US, so adding sugar is very much “allowed.”

Why Mascarpone and Cream is Better Than Whipped Cream Alone

Plain whipped cream is one of my favorite things in the world, don’t get me wrong. I use it on everything from my meringues to my peach custard pie, and it never disappoints. But mascarpone and cream has two advantages that make it worth knowing.

First, the flavor that mascarpone adds a subtle richness that makes the cream taste almost like a very light cheesecake filling. It pairs especially well with fruit desserts, citrus cakes, and anything with a bit of bitterness (especially if you’ve sweetened the mixture.)

Second, is the stability that the cheese gives. Because mascarpone more dense than cream, a mascarpone whipped cream holds its shape far better than whipped cream alone. It won’t weep or collapse in the refrigerator, which makes it a much better choice when you need to prepare desserts ahead of time, or when you want to pipe a filling neatly.

close up of glass of mascarpone cream with a strawberry

TIP: many people search “mascarpone substitute for cream cheese” when in fact, cream cheese is the substitute for mascarpone in most Italian recipes (most often, tiramisù) in North America and the UK.

The Ratios: How to Adjust for Different Uses

This is the most useful thing I can tell you about making mascarpone cream: there is no single fixed ratio, and that flexibility is the whole point.

As a dollop or spoonable topping (for cakes, cobblers, crumbles, baked fruit): I use roughly a 1:5 ratio of cheese to cream. The result is light, pillowy, and easy to spoon.

You can replace it in any recipe that uses freshly whipped cream, like pineapple dream dessert.

As a piped filling (for profiteroles, eclairs, or pastry puffs): if you prefer a thicker consistency, just add a bit more mascarpone (1:4 ratio), which gives a thicker, more stable result that holds its shape when piped. For profiteroles in particular, this mascarpone cream is a wonderful alternative to the classic Italian pastry cream filling, for example. You can even create a mixture of both!

As a light dessert cream on its own: you can use any ratio that you like since it’s basically an “as desired” consistency. Serve it in small glasses with a compote of fresh berries (or rhubarb compote!) or macerated fruit, and it becomes a dessert in its own right.

strawberries and dessert cream in a glass

How to Make Mascarpone Cream

The key is to start with cold mascarpone and cold cream and not to overbeat it, or you’ll end up with butter!

Put the mascarpone into a bowl and beat briefly on its own first, just to loosen it. Then add the cream and powdered sugar, and beat until the mixture comes together into thick, soft peaks. I use Galbani mascarpone which is delicious, so I don’t add any flavoring, but if your cheese isn’t the best quality, you may want to add some vanilla sugar, or extract. Let me know if you try it in the comments below!

Mascarpone Cream Recipe

recipe by Christina Conte serves 6 as a dessert

FULL PRINTABLE RECIPE BELOW

Ingredients

mascarpone cheese
heavy whipping cream
powdered/confectioner’s sugar (optional)
vanilla extract, powder etc (optional)

Directions

Beat the room temperature mascarpone cheese until soft.

Pour in the cream and add the confectioner’s sugar and vanilla (if using.)

Beat until soft peaks form, then lower the speed to beat until desired consistency (soft, but stiff peaks.) Don’t over beat or you’ll have a terrible end result.

This is the consistency and texture you are aiming for.

spooning strawberries over mascarpone cream

Refrigerate until ready to use, or serve immediately.

The cream will keep covered in a glass bowl in the refrigerator, for up to two days. Gently fold it before serving if it has been chilled for a while.

Have you tried making mascarpone whipped cream? Let me know in the comments below how you used it! As you can see, adding macerated chopped strawberries and blueberries is the perfect treat for Memorial Day, Independence Day, Labor Day or any red, white and blue themed event!

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