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Stabilized Whipped Cream Frosting elevates traditional frosting to new heights of flavor and texture. A simple blend of heavy whipping cream, mascarpone cheese, powdered sugar, and real vanilla extract creates a frosting that’s both rich and stable. With enough mascarpone to stabilize the frosting but leave the texture light and more like whipped cream, it’s the ideal topping for your favorite desserts, whether spread or piped onto cakes, cupcakes, or cookies.
Unlike regular whipped cream, this frosting holds its shape and doesn’t wilt, making it a great option for decorating desserts. And it’s as easy to make as it is delicious. Ready in just 5 minutes, it’s a prime example of effortless elegance.
Stabilized Whipped Cream Frosting Ingredients
- Heavy Whipping Cream: Instead of regular whipping cream, which usually contains 30% to 35% fat, it’s best to use heavy whipping cream, which contains 36% or more fat. This higher fat content provides a richer mouthfeel.
- Mascarpone Cheese: I recommend using a quality brand (such as American-made BelGioioso or an imported Italian brand). Low quality mascarpone cheese may have a grainy texture or uneven consistency that could affect your frosting.
- Powdered Sugar: Sifted, to avoid lumps and achieve a silky smooth frosting.
- Vanilla Extract: Use real vanilla extract rather than imitation for the best flavor.
Why Mascarpone Cheese?
Mascarpone is an exceptional choice for stabilizing whipped cream frosting, compared to other methods like unflavored gelatin, cream cheese, or pudding mix. While these alternatives can effectively stabilize whipped cream, they can introduce undesirable changes in flavor or texture. Unflavored gelatin can create a slightly rubbery consistency, cream cheese may make the frosting too tangy, and pudding mix can add artificial flavors.
In contrast, mascarpone complements the creamy nature of the frosting with a mild, buttery taste. Its smooth texture integrates seamlessly, enhancing the frosting without overshadowing the primary flavors. The richness of mascarpone provides a lush, stable structure without compromising the character of the frosting.
- Whip in a Chilled Metal Bowl: Always start with a cold bowl, preferably stainless steel, when whipping the cream. A warm or room temperature bowl can cause the cream to become overly soft and not whip well. I recommend placing the metal bowl and whisk attachment in the freezer for 10-15 minutes before whipping. Whipping in a chilled bowl helps the cream whip to the perfect consistency and hold its structure.
- Sift the Powdered Sugar: To avoid lumps in your frosting, sift the powdered sugar before adding it to the cream. This creates a smooth and airy texture.
- Watch for Stiff Peaks: When whipping, be sure to stop as soon as stiff peaks form. Over-whipping can lead to a grainy texture, while under-whipping could create a loose consistency.
- Use Quality Ingredients: Since there are only a few ingredients in this recipe, quality matters. Choose a quality brand of mascarpone cheese and pure vanilla extract for the best flavor.
Mistakes to Avoid
- Don’t Stir or Whisk After Chilling: Once the stabilized whipped cream frosting has been refrigerated and set, resist the temptation to stir or whisk it again. Doing so can cause the frosting to lose its smooth and stable structure, possibly leading to separation or an unpleasant change in texture. If it’s in a piping bag, use it as is.
- Skip Granulated Sugar: Use powdered sugar to avoid a grainy texture.
- Don’t Use a Food Processor: Stick to a mixer. A food processor won’t get the cream airy and light.
- Mind the Humidity: If you’re working in a humid climate, it may affect the consistency of the whipped cream. Keep all utensils chilled and consider whipping a bit longer to achieve the desired texture.
- Don’t Over-whip: Stop when you see stiff peaks. Any longer and it could become too thick or even separate.
How to Store
Store the frosting in the refrigerator if not using it immediately. It will keep well for up to 2 days. If you want to have it ready for use, you can also refrigerate the frosting in piping bags in the fridge. Avoid stirring or whisking the chilled frosting, as this can affect the texture. Simply use it as is from the refrigerator.
More Great Homemade Confections
- Cream Cheese Frosting for Cinnamon Rolls
- Crepe Cake (Pictured above – made with this frosting layered between tender crepes.)
- Strawberry Crepes
- Chocolate Whipped Cream Frosting
- Fluffy Vanilla Buttercream Frosting
- Homemade Marshmallows
- Homemade Almond Joy
How to Make Stabilized Whipped Cream Frosting
Combine the heavy cream, mascarpone, sugar, and vanilla extract in a mixer with a wire whip attachment or a large bowl with a handheld mixer. Whip on high for 2 to 3 minutes until stiff peaks form. Use right away or cover and refrigerate for up to 2 days.
Stabilized Whipped Cream Frosting
- 2 cups heavy whipping cream cold
- 1 cup mascarpone cold
- 2/3 cup powdered sugar sifted (or up to 1 cup for a sweeter frosting)
- 2 teaspoons vanilla extract
- Add heavy cream, mascarpone, sugar and vanilla extract to the bowl of a stand mixer fitted with the wire whip attachment (or in a large mixing bowl using a handheld mixer), whip on high until stiff peaks form, 2 to 3 minutes. Use immediately (to pipe with piping bag or spread on), or cover and refrigerate for up to 2 days.
- Makes ~4 cups of frosting or 32, 2-tablespoon servings.
Nutrition information is automatically calculated, so should only be used as an approximation.