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Mascarpone Whipped Cream – with a kick!

Homemade whipped cream is good, but making some Mascarpone Whipped Cream is even better! This is great to add to pies, fresh fruit, and everywhere else!

Homemade whipped cream is good, but making some Mascarpone Whipped Cream is even better! This is great to add to pies, fresh fruit, and everywhere else!Mascarpone Whipped Cream

I love, love, love fresh berries with homemade whipped cream. There just some thing so sweet about and peaceful about it. However, have you ever mixed Mascarpone Cheese into it? It adds a bit of tanginess that adds so much more depth to the flavor. I’ve even added a shot of whisky to this whipped cream. It’s a stable whipped cream that hold ups well overnight and won’t weep if you use it for strawberry shortcake or as a frosting for cakes and cupcakes.

Homemade whipped cream is good, but making some Mascarpone Whipped Cream is even better! This is great to add to pies, fresh fruit, and everywhere else!

Today, we are going to soften the thin and crispy cookies that we just made. It’s an easy construction day for our Icebox Cake.

If you’ve made your own Mascarpone Cheese, you know how easy it is and how delicious it. You can let your cookies sit for another day if you want to take the day to make your own cheese. I make it often and keep the leftovers frozen. I haven’t had any issues using it once it’s thawed.

Homemade whipped cream is good, but making some Mascarpone Whipped Cream is even better! This is great to add to pies, fresh fruit, and everywhere else!

The Mascarpone Cheese should only be whipped once. If you make this whipped cream and don’t use it right away, don’t plan on re-whipping it to use later. The cheese just doesn’t like it.

Once the whip cream is made, it’s a simple process of layering the crispy chocolate chip cookies and cream. Then cover it and place it in the fridge overnight.

The whipped cream will soften up the crispiest of cookies. Don’t worry, you’ll be able to cut through it tomorrow.

Layers of cookies and whipped cream make for an amazing Icebox Cake. Keep it chilled overnight to soften.

This is part of a three post series – Cookie Ice Box Cake, Crispy Chocolate Chip Cookies and Mascarpone Whipped Cream

Cookie Collage

Want to use Mascarpone cheese in more delicious recipes? Try this No Bake Strawberry Mascarpone Tart, some Sausage Stuffed Mushrooms with Mascarpone, or enjoy some hazelnut-cocoa mascarpone stuffed french toast sandwiches for breakfast.

Here are a few more Whipped Cream Recipes you may enjoy

Chocolate Whipped Cream is a decadent addition to desserts.

Chocolate Whipped Cream

This whipped coconut cream is the perfect whipped cream replacement. My family loves it and I love that it's so healthy for them!

Whipped Coconut Cream

Low Carb and simply amazing. This chocolate whipped cream will keep you in you happy in your swimsuit!

Low Carb Chocolate Whipped Cream

Yield: 4 cups

Mascarpone Whipped Cream

Ever tried adding Mascarpone Cheese to your whipped cream? It's amazing and delicious! This has a little extra kick to it!

Ever tried adding Mascarpone Cheese to your whipped cream? It's amazing and delicious! This has a little extra kick to it!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 3 C cold heavy cream
  • 8 ounces mascarpone cheese
  • 2 Tbsp sugar
  • 1 Tbsp whiskey (optional)

Instructions

  1. Whisk the heavy cream and the mascarpone in a chilled bowl until soft peaks form. Add sugar and whiskey. Whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours).

Notes

As soon as the whipped cream was ready, I made my cookie layers.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 3Cholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Layers and layers of thin cookies and whipped cream covered in hot fudge - this icebox cake is amazing!
Cookie Icebox Cake
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Cream Puffs with Cherries and Mascarpone Whipped Cream

Sunday 26th of January 2020

[…] 3.2.2807 Whipped cream adapted from Pint Sized Baker […]

Noreen

Tuesday 13th of March 2018

I've made mascarpone whipped frosting once before and it was a hit. The recipe I used contained 2 cups whipping cream though. I made it again today, but it never reached the med/stiff peak stage. Instead, it went from soft peak, to broken/curdled/loose. Do you have any experience or idea why this would have happened? Thank you!!!

Karyn Granrud

Monday 26th of March 2018

The only thing I can think of is that you didn't use heavy whipping cream - you need all the fat! or it wasn't cold enough - the fat needs to be COLD! Sounds like the fat separated from the water as in curds and whey. The fat in the cream is what gives the cream it's body when the air is whipped into it. Better luck next time.

Wendy shields

Monday 26th of February 2018

Yum have to try this

Sunitadsa

Thursday 18th of May 2017

Hi, If I have excess frosting how do I preserve it? or can I put it in freezer for later use?

Karyn Granrud

Tuesday 23rd of May 2017

From my experience with mascarpone cheese, you can only whip it once. IT may hold for a day, but I don't think you;ll get the same volume again. It is a cheese after all. I'd use it as a fruit dip on the side if you can't use it all in a cake.

Dajoine M

Wednesday 29th of March 2017

When I tried this recipe, it came out very runny and soupy. I followed all of the instructions except I forgot to chill my mixing bowl. Could that be the problem?

Rosa DeLucia

Tuesday 9th of October 2018

My first experience with Mascarpone was the same, runny. I asked my sister who is avid baker what could have been the problem and told me in most cases Mascarpone has to come to room temperature. I referred back to the recipe and realized I overlooked that comment.

Karyn Granrud

Wednesday 29th of March 2017

No sure. How long did you whip it for? It's been quite a while since I've made this recipe, but maybe try whipping the cream until it starts to thicken and then slowly add in the mascarpone cheese. Whipped cream takes about 3 minutes in a stand up mixer on medium-low setting to thicken up. Were you whipping it by hand?