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    Home » How-Tos

    How to Make Mascarpone Cream

    Published: Jul 29, 2019 · Modified: Aug 31, 2019 by Neriz

    Jump to Recipe

    A staple in Italian desserts, Mascarpone Cream (with no eggs!) elevates mascarpone cheese into a simple treat that you can enjoy on its own, or with some of your favorite fruits.  Endless possibilities!

    A bowl of creamy mascarpone cream, with the used whisk on the background.

    (*This post contains some affiliate links)

    WHAT IS MASCARPONE CREAM?

    It is a combination of mascarpone cheese and eggs — or in this case light cream.

    My mother-in-law makes it with eggs, but I prefer making mascarpone cream without eggs, and with a lighter cream. 

    From my experience, mascarpone cheese with eggs feels lighter than with cream.  So, to get the best of both worlds, I use this light cream (or half and half)  instead of double cream.

    I have no problem buying organic eggs in Stockholm, but I just prefer the consistency (and taste) when I make it this way.

    An overhead shot of a newly prepared mascarpone cream, with the used whisk on the side.

    HOW TO MAKE MASCARPONE CREAM WITH NO EGGS

    A collage of images showing the step by step process on how to make Mascarpone Cream at home.

    TIPS ON MAKING THIS MASCARPONE RECIPE

    • Make sure the mascarpone is straight out of the refrigerator – as in COLD.
    • Drain mascarpone cheese. It’s not common to see watery ones, but I have seen a couple of them.  Make sure you get rid of the water first.
    • You can use vanilla extract, but I personally think the seeds are better. The flavor is more intense and it’s nice to see those tiny bits of vanilla seeds in the cream.
    • It’s ok to use double cream instead of light cream, if that’s what you prefer.

    A closer shot of mascarpone cream (with no eggs) being whipped, highlighting the texture and the vanilla seeds.

    WANT TO TRY MORE MASCARPONE RECIPES?  THEN CHECK OUT THIS RECIPE –

    • Mascarpone and Dried Apricot Tart

    FOR MORE STAPLES OF ITALIAN COOKING, TRY MY OTHER POSTS –

    • How to Make Pasta Frolla
    • How to Make Marinara Sauce

    OR IF YOU WANT MORE DESSERT IDEAS, THEN CHECK OUT MY DESSERTS COLLECTION!

     

    A bowl of creamy mascarpone cream, with the used whisk on the background.

    How to Make Mascarpone Cream

    A staple in Italian cuisine, this Mascarpone cream recipe (with no eggs!) elevates mascarpone cheese into a simple treat that you can enjoy on its own, or with some of your favorite fruits.  Endless possibilities! (VIDEO ABOVE)
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 0 minutes
    0 minutes
    Servings: 10
    Calories: 145kcal
    Author: Neriz

    Ingredients

    • 1 cup mascarpone cheese (250 grams)
    • 1/3 cup powdered sugar
    • 1 vanilla bean, seeded
    • 1 cup light cream, chilled

    Instructions

    • In a medium sized bowl, combine mascarpone cheese, powdered sugar and vanilla. Mix with a spatula or wooden spoon.
    • Slowly add chilled light cream, continue whisking.
    • Set aside until ready for serving (or use).

    Notes

    • Make sure the mascarpone cheese is cold (i.e. straight out of the refrigerator).
    • If you can, use a vanilla bean for more intense flavor.  Otherwise, substitute it with vanilla extract.
    • You can use double cream instead of light cream.

    Nutrition

    Calories: 145kcal
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

    Reader Interactions

    Comments

    1. Brigitte Catania says

      July 26, 2020 at 11:59 pm

      5 stars
      I’ve been looking for a frosting with not too much sugar or butter and I have found yours. It’s absolutely amazing, easy to make a light, my guests complimented on the frosting of my carot cake.

      Reply
    2. Brigitte Catania says

      July 27, 2020 at 10:55 am

      5 stars
      Thank you for sharing your recipe, that’s what I have been looking for , for a very long time ! A frosting recipe without butter or too much sugar! I made it for frosting a carot cake and it was just AMAZING! It was divine, according to my guests!

      Reply
      • Neriz says

        July 27, 2020 at 7:35 pm

        You are very welcome Brigitte! I am glad you liked it – I have been making it every week now as well, for strawberries and raspberries this time 😀

        Reply

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