Stabilized Whipped Cream Frosting

If you’ve ever watched carefully piped whipped cream slowly collapse or felt disappointed by heavy, overly sweet buttercream, Stabilized Whipped Cream Frosting offers the best of both worlds. By adding cold mascarpone to cold heavy cream, you get a frosting that holds its shape beautifully while still tasting light and fresh.

I’ve used this frosting for years on everything from layer cakes to cupcakes to berry trifles. It pipes cleanly through decorating tips, spreads smoothly over cakes, and holds up in the refrigerator for days without weeping or deflating. The slight tanginess from the mascarpone balances the sweetness perfectly, making it taste more sophisticated than regular whipped cream but much lighter than traditional buttercream.

Stabilized Whipped Cream Frosting Ingredients

• Heavy Whipping Cream: Make sure it’s very cold – I try to remember to chill the mixing bowl beforehand too. Look for cream with at least 36% milk fat for the best whipping results.
• 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: Also called confectioners’ sugar, this dissolves easily and helps stabilize the frosting. I usually start with 2/3 cup, but you can add up to 1 cup if you prefer sweeter frosting.
• Vanilla Extract:Use real vanilla extract for the best flavor. I’ve tried both Mexican and Madagascar vanilla with excellent results.

Why Use Mascarpone?

I’ve tried nearly every method for stabilizing whipped cream over the years – unflavored gelatin, cream cheese, even pudding mix. Each one works, but mascarpone is my clear favorite. Unlike gelatin that can give frosting a slightly rubbery bounce, or cream cheese that adds too much tanginess, mascarpone blends in almost invisibly.

What makes it perfect is how it adds stability without changing the essential character of whipped cream. It has a subtle, buttery flavor that enhances rather than competes with whatever you’re frosting. The texture stays silky and light while gaining enough structure to pipe decorative borders or flowers that hold their shape beautifully. If you’ve never tried it, you’ll be surprised by how such a simple ingredient swap makes such a noticeable difference.

Recipe Tips

1. Start Cold: Use a chilled metal bowl and cold ingredients. I like to put my mixing bowl and whisk attachment in the freezer for 10 minutes before making this frosting – it helps the cream whip up faster and hold its shape better.
2. Sift Your Sugar: Take the extra minute to sift the powdered sugar before adding it to the cream. This prevents lumps and gives you a perfectly smooth frosting.
3. Watch for Stiff Peaks: The perfect stage is when you lift the beater and the cream forms a peak that holds its shape without flopping over. Stop mixing as soon as you reach this point – over-whipping can quickly turn your beautiful frosting into butter.
4. Quality Matters: With so few ingredients, each one makes a difference. Use pure vanilla extract and fresh mascarpone for the best flavor.

Mistakes to Avoid

• Don’t Stir After Chilling: Once your frosting has been refrigerated, resist the urge to stir or re-whip it. This can deflate all that beautiful air you worked to incorporate and might cause separation.
• Skip the Granulated Sugar: Always use powdered sugar (confectioners’ sugar) instead of granulated. It dissolves completely and helps stabilize the frosting.
• Use a Mixer, Not a Food Processor: A stand mixer or hand mixer will incorporate the right amount of air. Food processors won’t get your cream light and fluffy.
• Watch the Weather: On hot, humid days, work quickly and keep everything extra cold. High humidity can make it harder to get stiff peaks.

How to Store

This frosting keeps remarkably well in the refrigerator for up to 2 days. I often make it ahead and store it directly in a piping bag for easy decorating later. Just remember not to stir or re-whip after refrigeration – use it exactly as is for the best texture.

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.