This mascarpone whipped cream is rich, silky smooth, and lightly sweetened with honey. Made with just 5 ingredients, it holds up longer than regular whipped cream—perfect for frosting cakes, layering in tiramisu, or topping fresh berries and pies!

A bowl of whipped cream with a spoon, garnished with a mint sprig, placed on a plate with a textured cloth underneath and strawberries nearby.

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This homemade stabilized whipped cream is better than anything you’ll find at the store. It’s perfect for strawberry shortcake, holding up beautifully under fruits and fluffy cake layers.

Using powdered sugar over traditional granulated sugar gives a silky texture. The honey adds a little sweetness, but moreover, it adds flavor. I decided to use mascarpone over cream cheese because it has less tang, which lets the honey shine.

Skill Level: Beginner

Shortcut Central: Soften the mascarpone cheese at room temperature for 30 minutes.

Flavor Remix: Add cocoa powder to make chocolate whipped cream. Or 2 teaspoons of cinnamon to make a Fall favorite.

Allergy Watch: No Eggs, Nut-Free

Ingredient Notes

Masarpone Cheese: Traditional Italian cheese that adds body and stability to whipped cream without being overly tangy. Substitute with full-fat cream cheese if needed.
Heavy Cream: Use heavy whipping cream with at least 30% fat. Keep it cold to help it whip up light and airy.
Honey: Play around with the types of honey to change the flavor. Lavender and orange blossom are my favorites.
Powdered Sugar: Also called confectioner's sugar or pure icing sugar. Look for one without added starch for the smoothest texture.
Vanilla Extract: Use pure vanilla extract or vanilla bean paste.

Five bowls on a white surface contain ingredients for mascarpone whipped cream: mascarpone cheese, heavy cream, vanilla extract, powdered sugar, and honey

How to Make Mascarpone Whipped Cream

A step-by-step visual guide for making stabilized mascarpone whipped cream with honey. You can skip to the recipe for the full written instructions.

A glass bowl containing whipped cream cheese sits on a white surface next to a hand mixer with cream cheese residue on the beaters.

Smooth

Use a mixer to beat the mascarpone on high for about 30 seconds—just enough to soften it up. Avoid overmixing, as it can become grainy once the cream is added.

Whip

Once the mascarpone is smooth, you can add the heavy cream, honey, powdered sugar, and vanilla all at once. Whip just until soft peaks form. The mixture should hold its shape, but the peaks should gently fold over.

Recipe Tips

Chill the mixing bowl and beaters in the freezer for a few minutes. Cold temperatures help the cream whip faster and hold its shape for longer.
Let the whipped mascarpone cream chill for at least 30 minutes. It’ll firm up just enough to make piping and spreading a breeze.

A bowl of whipped cream garnished with a mint leaf, with a spoon inside, placed on a plate and wooden board, surrounded by fresh strawberries.

Make Ahead and Storing

Storing: Store whipped cream frosting in an airtight container for up to 3 days, just keep it chilled until ready to use. It may firm up a bit, so give it a quick stir or a light re-whip if needed. If you’re piping or frosting with it, you can fill your piping bag ahead of time and seal it with a clip.

Freezing: Do not freeze.

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