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Easy Mascarpone Cream

This delicious Mascarpone Cream is easy to make, egg free and only 4 ingredients! The perfect Italian recipe, delicious served traditionally with Panettone or Colomba or use it as an accompaniment for your favourite cakes and pies. Or why not fancy up some fruit and add a little?!

mascarpone cream in a white bowl with cream in a small glass jar and powdered sugar in a sifter

Not only is this Cream decadent and sooo creamy it is also very popular in Italy during the holidays, when it is served with Panettone or Colomba. Known as Crema al Mascarpone.

The traditional recipe is actually made with fresh eggs, but I decided to give you an egg free version, and it turned out perfect.

Of course don’t leave it just to Christmas and Easter or special occasions, this fluff is perfect with fresh fruit or even frozen fruit. Remember when I told you about Freezing Summer Strawberries? Yup I layered this cream with those too!

Italians love to make many thing using mascarpone including one of the most popular of all desserts, Tiramisu. One of favourite pasta dishes is this creamy Pancetta and Mascarpone Anelli and why not a delicious Fresh Strawberry Pie with a Mascarpone Filling a Mascarpone Cake with Raspberry Cream or a Creamy Lemon Mascarpone for dessert!

Ingredients to make Mascarpone Cream

  • Cream – whole, heavy or whipping cream with at least 30% fat content
  • Powdered sugar – also known as icing sugar or confectioners’ sugar
  • Mascarpone cheese –
  • Vanilla – vanilla extract
mascarpone cream layered with strawberries in a glass


 

How to make Mascarpone Cream

  • Place the cold cream and sifted powdered sugar in a bowl and the mascarpone and vanilla in another.
cream and sugar in a white bowl and mascarpone and vanilla in a blue bowl
  • Beat cold cream with sifted powdered sugar until thick peaks form.
  • Drain the mascarpone of any excess liquid, then beat with the vanilla until it smooth and velvety.
beating the cream until thick and the mascarpone until smooth in small bowls
  • Add the whipped cream to the mascarpone and with a whisk combine well until smooth and completely mixed.
  • Refrigerate until ready to use.
mixing together until smooth

What is Mascarpone cheese?

Mascarpone is a rich, creamy cheese that originated in the Lombardy region of northern Italy. It is made from whole cream, coagulated with an acid or enzyme, and has a smooth and silky texture. It is extremely versatile and is used in sweet or savory dishes, such as Tiramisu, Cheesecake and even Pasta.

It is believed that the word mascarpone probably derives from “maschpa”, which in the local dialect means cream of milk. At one time it was only prepared during the winter months.

In texture it is similar to cream cheese but it has a milder and sweeter taste, it has a higher fat content usually between 60-75%, this is what makes it rich and creamy! Once opened mascarpone will last up to three days in the fridge.

mascarpone cream in a white bowl

Tips for making the best Cream

  • Make sure your mascarpone is at room temperature, remove from the fridge 30 minutes before using. Drain it of any excess liquid. Be sure to sift the powdered sugar, you want a smooth creamy cream with no lumps.
  • Use whole / heavy or whipping cream, a cream with at least 30% fat. If you are counting calories this isn’t the time to do it!
  • No need to wash the beaters between beating, beat the cream first then beat the mascarpone and vanilla.
  • Best to make and serve this cream, it’s thicker when just made.

How to store it

I would recommend making this cream just before serving, that way it stays very thick. It can be refrigerated for up to two days but it won’t stay as thick. Although that wonderful delicious taste will remain.

The cream cannot be frozen.

So if you are looking for a traditional Italian cream that is perfect served with your favourite cake or even fruit, why not give this Easy Mascarpone Cream a try. Enjoy!

mascarpone cream in a white bowl
mascarpone cream in a white bowl

Easy Mascarpone Cream

Rosemary Molloy
This delicious Mascarpone Cream is easy to make and egg free. The perfect Italian recipe, serve it with your favourite cake or fresh fruit.
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine Italian
Servings 1 cup
Calories 1039 kcal

Ingredients
 
 

  • ½ cup whole / heavy / whipping cream (at least 30% fat/cold straight out of the fridge)
  • ¼ cup powdered / icing sugar (sifted)
  • ½ cup + 1 tablespoon mascarpone (room temperature)*
  • ½ teaspoon vanilla

Instructions
 

  • In a medium bowl beat the cream and sugar until thick peaks appear (very thick).
  • In a medium bowl beat (with same beaters) the mascarpone and vanilla until smooth and creamy.
  • Add the whipped cream to the mascarpone mixture and whisk strongly until smooth. Don't over mix. Use as a topping for cakes or fresh fruit. Enjoy!

Notes

It may be best to drain the mascarpone for about 15 minutes to remove any excess liquid.
I would recommend making this cream just before serving, that way it stays very thick. It can be refrigerated for up to two days but it won’t stay as thick. Although that wonderful delicious taste will remain.
The cream cannot be frozen.

Nutrition

Calories: 1039kcal | Carbohydrates: 36g | Protein: 10g | Fat: 95g | Saturated Fat: 59g | Cholesterol: 276mg | Sodium: 108mg | Potassium: 89mg | Sugar: 30g | Vitamin A: 3324IU | Calcium: 235mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

8 Comments

  1. This was a perfect recipe to use as the filling for a carmelized angel food ‘grilled cheese’ dessert.

  2. 5 stars
    Oh so tasty with pancakes, fruit. bacon and Maple syrup! Thank you for sharing. Carolyn, South Africa

  3. 5 stars
    used this as topping for berry jellies I made for Xmas day. Oh my gosh – so tasty. nice than just plain cream, with that slight tartness of the mascapone, flavour of vanilla and not too much sweetness. Thank you from sunny Australia.

  4. 5 stars
    This is my go to “whipped cream” topping. The mascarpone adds a richness to the dessert with no more cooking expertise. I typically double the recipe and pipe on to pies, lemon bars…. I have been happy to share this tip with many.

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