Mascarpone Cream

Mascarpone cream, oh, it’s this rich and creamy cheese that comes from the Lombardy region in Northern Italy. Can you believe it dates back to the 16th or 17th century? Back then, they would make it by curdling fresh cream using natural acids like lemon juice or tartaric acid. The name “mascarpone” probably comes from the local term mascherpa, which is all about milk-based products.

Now, here’s the thing — unlike those aged cheeses that take forever to mature, mascarpone is fresh. It has this buttery texture and a mild, slightly sweet flavor that just melts in your mouth. No wonder it became a staple in Italian kitchens, especially for those classic desserts like tiramisu and cheesecake!

These days, it’s practically essential for home bakers and chefs. Seriously, it’s so versatile and adds that touch of luxury to any dish. If you haven’t tried it yet, you really should!

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.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 3 cups

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

• 1½ cup mascarpone (room temperature)
• 1½ heavy whipping cream
• ½ cup powdered sugar
• 1½ tsp vanilla extract (optional)

Equipment

• Stand Mixer or whisk

Instructions

 

1. In a medium chilled bowl whip the heavy cream until soft peaks form (about 2–3 minutes on medium-high speed).
2. 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.
3. 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.