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It is best and fluffiest if used immediately after making. Leftover frosting can be stored in an airtight container or piping bag for up to 2 days in the fridge.Don’t let it sit out at room temperature for extended periods of time. Use the frosting shortly after making it.To make chocolate mascarpone cream, add 1/3 cup of unsweetened cocoa powder in the first step of the recipe.Slowly add in the heavy cream to help the frosting whip up more quickly and easily.Make sure that the cream you use has at least 30% fat.Use cold mascarpone cheese and heavy cream! I suggest taking your mascarpone and heavy cream out of the fridge after you have all your equipment and ingredients ready to go.Chill your mixing bowl and whisk attachment in the freezer for 30 minutes before making the frosting to help it whip up better.If you notice liquid around your mascarpone cheese, drain the excess liquid from your mascarpone before using it in this recipe.Tips for Making the Best Mascarpone Cream I recommend making 1 1/2 batches of this frosting if you want to frost a larger 7- or 8-inch layer cake. This is enough to frost about 3 dozen cupcakes, or one 6 inch layer cake. One batch of this recipe makes about 6 cups of mascarpone cream frosting. How Much Mascarpone Cream Does This Recipe Make? The mascarpone and heavy cream are both perishable! I don’t recommend letting baked goods frosted or filled with this mascarpone cream frosting sit out at room temperature for more than a couple hours. Leftover mascarpone cream can also be stored in an airtight container or piping bag for up to 2 days in the fridge. The frosting will lose its shape overtime, but will still taste great. Just be sure to chill them in the fridge once they’re frosted! However, you can frost a cake or cupcakes a few days in advance if needed. I recommend making this recipe the day you plan to eat it if possible. Adding This Mascarpone Cream to Cakes or Cupcakes in Advance It is a lot less concentrated than gel food coloring and the extra liquid can cause this frosting to break or look streaky. With that in mind, I don’t recommend using liquid food coloring. Gel food coloring allows you to get vibrant colors without adding a ton of liquid into the frosting. This mascarpone cream frosting can be colored easily with a few drops of gel food coloring.

Can This Mascarpone Cream Frosting Be Colored? I also recommend thoroughly scraping the sides and bottom of the bowl with a rubber spatula to help the hand mixer whip everything up properly. My main tip if you use a hand mixer is to be patient. The peaks also never seem to get quite as stiff as when I use a stand mixer. The hand mixer can work, but it takes a lot longer to get soft peaks. It’s easier, faster, and makes stiffer peaks. To be totally transparent, using a stand mixer works a lot better than a hand mixer. This recipe can be made with a stand mixer or electric hand mixer. It’s stable enough to fill and frost cakes, top cupcakes, and can also be used as a garnish on pies and fresh fruit! Can This Mascarpone Whipped Cream Recipe Be Made With a Hand Mixer? It has just a hint of sweetness and pairs amazingly with all kinds of desserts. In my mind, mascarpone is my secret weapon to make the most decadent and creamy whipped frosting. It also has a higher fat content, which is what gives it a smoother texture. Mascarpone cheese is considered by many to be Italian cream cheese, but it’s slightly less tangy than the cream cheese we’re used to here in America. After making my berry Chantilly cake this spring, I was inspired to share a recipe for this mascarpone cream! It’s similar to my cream cheese whipped cream frosting, but has a richer and creamier texture.