Mascarpone cream is a rich, smooth cheese that hails from the Lombardy region in Northern Italy. Dating back to the 16th or 17th century, this creamy delight was traditionally made by curdling fresh cream with natural acids like lemon juice or tartaric acid. The name “mascarpone” likely comes from the local word mascherpa, referring to a milk-based product. Unlike aged cheeses, mascarpone is a fresh cheese, known for its buttery texture and mild, slightly sweet flavor. It quickly became a favorite in Italian kitchens, especially in classic desserts like tiramisu and cheesecake. Today, mascarpone cream is a must-have ingredient for home bakers and chefs alike, thanks to its versatility and luxurious taste.
This easy mascarpone cream recipe delivers a rich, silky-smooth filling that’s perfect for layering in tiramisu, topping fresh berries, or piping into pastries. Made with just a few simple ingredients—mascarpone cheese, heavy cream, and a touch of sugar—it comes together in minutes with no cooking required. The result is a light, airy cream with a subtle sweetness and buttery texture that elevates any dessert. Whether you're building a no-bake cake or looking for a quick and elegant topping, this homemade mascarpone cream is a must-try for any dessert lover.
Ingredients
Equipment
Method
- In a medium chilled bowl whip the heavy cream until soft peaks form (about 2–3 minutes on medium-high speed).
- Add the cold mascarpone cheese, powdered sugar, and vanilla extract. Continue whipping on medium speed until stiff peaks form and the mixture is smooth and fluffy (1–2 minutes). Don’t overmix, as mascarpone can curdle.
- Servings: – 3 cups (enough for 6–8 portions depending on use)
Notes
Make sure all ingredients are cold for best texture.
This cream pairs beautifully with desserts like tiramisu, pavlova, fresh berries, and sponge cakes.
Can be flavored with espresso, lemon zest, or liqueurs
Use immediately or refrigerate in an airtight container for up to 2 days. The cream cannot be frozen.
