Mascarpone Cream

Mascarpone cream is a four-ingredient dessert topping for fresh summer berries, panettone during the holidays or even a slice of everyday chocolate cake. You will love it.

You could also dollop mascarpone cream on top of Key Lime Pie or Pumpkin Pie or even Lemon Bars with Graham Cracker Crust or my favorite make in one bowl lemon bars.

Jump to:

• Ingredients Needed
• Tools
• Recipe Notes
• Serving Tip
• Make Ahead Instructions and Storage
• Recipe
• Comments

This creamy topping will become a regular part of your dessert arsenal come summer when you've got fresh fruit.

It is sturdy thanks to the mascarpone cheese but it doesn't last long. You'll want to use it up the day you make it ideally.

To that end, I recommend just making what you need for that day's dessert. If any is left, refrigerate it and use up within two days.

Mascarpone cheese, a sweet, Italian dairy product similar in appearance and taste to cream cheese, is the star of the show.

Mascarpone is packaged in a little round container similar to the containers that contain spreadable cream cheese.

You'll probably find it in the refrigerated Italian deli section of your grocery store.

Look for it near the fresh pasta, refrigerated pizza dough and specialty cheeses.

If you had to substitute cream cheese, of course you could. This is your dessert topping you do what you want.

But, it's not going to turn out nearly as delicious.

Mascarpone cheese is sweeter.

If you're a fan of mascarpone, you must try making homemade cannoli cream or microwave s'mores dip.

Ingredients Needed

• Mascarpone Cheese (the star of the show!)
• Heavy Cream
• Powdered or icing sugar
• Vanilla extract

Tools

• Electric mixer or stand mixer
• Balloon whisk attachment
• Glass or metal mixing bowl

Mascarpone cream is infinitely easier if you're using a stand mixer with a balloon whisk attached.

Or, use at the very least a powerful hand mixer.

If you're a do things without the aid of power appliances, you can try whipping all of this together with a whisk but I don't recommend it.

Recipe Notes

Your tools must be ice cold since you're whipping cream.

Chill your bowl and whisk or beaters for at least ten minutes before you're going to start.

Chill the heavy cream well before using it.

If your cream or the bowl isn't cold, it can take a long time to whip it into a cream.

You're looking for soft peaks,

If you overbeat the mixture, it might curdle and break up, in that case, you can add a little more cream, a tablespoon or two, and whip it for maybe another minute or two.

Serving Tip

One of the great things about mascarpone cream is its stability.

If you're going to serve mascarpone cream and berries at a party, you can prepare the dishes a couple hours ahead and keep them in the refrigerator until it's time to serve.

Or you could just put out a bowl of berries alongside a bowl of the mascarpone cream and let people serve themselves.

Make Ahead Instructions and Storage

Mascarpone cream has a short shelf life. It's at its absolute best the day you make it.

However, if you don't finish it all, cover with plastic wrap and store in the fridge for up to 48 hours.

Mascarpone whipped cream cannot be frozen.