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!

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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.
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.
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.
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.
📖 Recipe
Honey Mascarpone Whipped Cream
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Ingredients
- 6 ounces (170 g) mascarpone cheese softened but still chill
- 1 cup (236 ml) heavy cream cold
- 3 Tablespoon (63 g) honey
- 3 Tablespoon (23 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Add the mascarpone cheese to a mixing bowl and beat on high for 30 seconds.6 ounces mascarpone cheese
- Add the remaining ingredients and beat until soft peaks form (the peaks should gently fold over at the top).1 cup heavy cream, 3 Tablespoon honey, 3 Tablespoon powdered sugar, 1 teaspoon vanilla extract
- Chill until ready to use, and rewhip if the mixture separates.
Equipment
- mixing bowl
Notes
- Cream cheese can be substituted for the mascarpone cheese, if needed.
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