Go Back
–+ servings
Two glass bowls of whipped cream on a wooden surface, one topped with three raspberries. A bowl of fresh raspberries and a white cloth are also nearby, with a few loose raspberries on the table.
Print Recipe
5 from 5 votes

How to Make Mascarpone Cream

Learn how to make mascarpone cream at home with two simple ingredients and is ready in under 10 minutes! This homemade mascarpone cream is velvety, rich, and perfect for tiramisu, cannoli fillings, or any Italian dessert that calls for authentic mascarpone cream.
Prep Time5 minutes
Cook Time10 minutes
Chill in refrigerator20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Italian
Keyword: mascarpone, whipped cream
Servings: 6 servings
Calories: 307kcal
Author: Lora

Equipment

Ingredients

  • 1 cup heavy whipping cream
  • ¼ cup confectioner’s sugar
  • 1 cup mascarpone
  • 2 teaspoons vanilla extract

Instructions

Whip

  • Add the cold heavy cream to a large mixing bowl. Beat with a stand mixer fitted with the whisk attachment until soft peaks form. You can also use a hand mixer or whisk by hand.

Sweeten

  • Gradually add the confectioner’s sugar while mixing.

Flavor

  • Add the vanilla extract and mix just until combined.

Soften

  • In a separate bowl, gently whisk the mascarpone to loosen it.

Combine

  • Add the mascarpone to the whipped cream. Mix on low speed, or gently fold if whisking by hand, until smooth and fully combined.

Chill

  • Refrigerate for 20–30 minutes to allow the cream to set.

Serve

  • Spoon over berries, layer into cakes, spread in tiramisu, or use as a mascarpone dessert sauce.

Notes

  • Keep everything cold. Cold cream and very cold mascarpone give the smoothest, most stable texture.
  • Do not overbeat the cream. Mascarpone has a high fat content and curdles easily.
  • Stop mixing as soon as the mixture thickens, check it, then beat a little more only if needed.
  • Cold mascarpone is essential. Warm mascarpone almost always splits or curdles, and this can vary by brand.
  • Whisk the mascarpone separately first to loosen it before adding it to the cream. This prevents lumps.
  • Mix on low speed once the mascarpone is added, or gently fold if mixing by hand.
  • The cream firms up after chilling. Refrigerate for 20–30 minutes before using.

Nutrition

Calories: 307kcal | Carbohydrates: 7g | Protein: 4g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 82mg | Sodium: 31mg | Potassium: 40mg | Sugar: 1g | Vitamin A: 1108IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 0.04mg