Sweet Mascarpone Cream Recipe

How come I’ve never added mascarpone to whipped cream before? The two combined to create a lovely, velvety texture that lingers on the tongue without being too fatty. The smoothness of the cheese plays nice with the airiness of the whipped cream so that you get a fluffy consistency that’s a perfect middle ground between rich and light. I add a touch of milk to this recipe to give it a little more flow, and the end result is a dreamy cream that could be used as a cake filling, a pastry topping, or in a fruit parfait. Yield: 4 cups of mascarpone cream
Course Dessert
Cuisine French
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 338kcal
Author Stephanie Stiavetti


  • 1 cup chilled whipping cream
  • 1/2 cup mascarpone cheese
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup milk


  • Combine whipping cream, mascarpone, sugar and vanilla in a large metal bowl. With an electric mixer on high, beat until the mascarpone cream starts to seize and thicken.
  • Turn mixer speed to low and slowly drizzle in milk, beating just until well combined. Keep in a sealed container in the refrigerator for up to a week


Calories: 338kcal | Carbohydrates: 16g | Protein: 3g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 105mg | Sodium: 46mg | Potassium: 91mg | Vitamin A: 900IU | Vitamin C: 0.8mg | Calcium: 70mg