If you’ve ever had Whole Foods’ berry Chantilly cake, you know the magic is in the mascarpone whipped cream (Chantilly cream). It’s light yet flavorful, perfectly sweetened, and so much more stable than regular whipped cream.

Whole Foods copycat mascarpone whipped cream in a jar

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The mascarpone not only adds a velvety texture but also helps the whipped cream hold its shape. This makes it ideal for layering between cakes, piping onto cupcakes, or dolloping over fresh fruit. Unlike regular whipped cream, which breaks down over time, this version is stable so you can have fluffy frosting for days. It’s basically like the world’s airiest ice cream that won’t melt on you! This sturdy mascarpone frosting is so versatile! It’s the perfect choice for any dessert loaded with fresh berries or for giving balance to rich chocolate cake.

Whether you’re recreating the infamous Whole Foods berry Chantilly cake at home, looking for a lighter alternative to American buttercream or just want a foolproof whipped cream that won’t weep, this easy Whole Foods copycat mascarpone whipped cream recipe is a game-changer!

ingredients for Whole Foods copycat mascarpone whipped cream - heavy whipping cream, confectioner's sugar, mascarpone cheese & optional vanilla

Key Ingredients

Mascarpone cheese. A type of Italian soft cheese (cream cheese) with a higher fat content than American cream cheese. The higher fat and lower water content makes it perfect for stabilizing whipped cream.
Heavy whipping cream or simply heavy cream (they’re the same thing). This is the essence of your whipped cream.
Confectioner’s sugar (powdered sugar). Offers the sweetness needed but also adds some stabilizing qualities since most confectioner’s sugar contain anti-caking agents to prevent it from clumping in packaging. In addition, confectioner’s sugar is also finer than granulated sugar so it dissolves more readily and doesn’t leave a gritty texture.
Vanilla bean paste or vanilla extract. This is entirely optional. Feel free to swap with a different extract like almond extract if you prefer!

Why Should I Use Mascarpone Whipped Cream?

It stabilizes your whipped cream. When heavy cream is whipped tiny air bubbles form in the heavy cream. This makes it feel thicker and increases the volume. As it continues to be whipped the protective layer of the fat molecules is stripped away allowing them to fuse. This fusion forms an emulsion and keeps the air bubbles in place! The more fat that is incorporated into a whipped cream -the more stable it is. Without a stabilizing ingredients the air bubbles dissipate and the whipped cream becomes a liquid again.

It’s one of the easiest ways to stabilize whipped cream! Prior to trying this method I typically stabilized whipped cream with gelatin which can be tricky if you don’t get the timing and temperature right. On the other hand, this mascarpone whipped cream is super easy and quick only needing 2 steps!

Mascarpone whipped cream is firm enough to be piped onto cupcakes and can also be used to stack layer cakes like this honey lemon layer cake. This stabilized whipped cream can also be swapped in anywhere you would use regular whipped cream like on strawberry shortcake or layered with tons of fresh fruit in trifles or on top of cheesecakes!

naked 3-layer honey lemon cake topped with mascarpone whipped cream rosettes, fresh raspberries and mint leaves

It’s easy to customize with your favorite flavors! Since this whipped cream has a reduced percentage of water thanks to the addition of the mascarpone, you can easily add your favorite reductions without compromising the stability of the whipped cream. Think reductions like this blueberry compote or preserves. I recommend ¼ cup of fruit preserves or melted bittersweet chocolate for flavorings. You can also swap out the vanilla bean paste for your favorite extract!

It’s less likely to be over-whipped. When cream is over-whipped the fat molecules have started to degrade causing the air to escape. This happens as the cream starts to heat up because of the constant friction with the whisk. This is slight and barely perceptible by touch but affects the integrity of the whipped cream. The fat in mascarpone cheese is solid at room temperature (and even more firm at cooler temperatures) which makes it excellent at keeping the air bubbles trapped. This is because it would take an extended amount of time to for the fat in mascarpone to warm to the extent of softening. This is the same scientific basis that helps keep good pesto sauces creamy instead of a separated mess!

Tips & Frequently Asked Questions

Use cold ingredients and a cold bowl.
As previously mentioned, as heavy cream heats up during whipping it starts to lose its integrity making it easier to be over whipped. Starting with cold ingredients and equipment (bowl & whisk attachment) helps to reduce the likelihood of over-whipping.

Is mascarpone whipped cream stable? Can you pipe with mascarpone whipped cream?
Yes! Mascarpone whipped cream is a stabilized whipped cream. The high-fat Italian cream cheese prevents the whipped cream from loosing its shape so you can pipe it in any desired shapes with your favorite piping tips. This whipped cream is also stable enough to fill, stack and cover cakes.
Although stable, this whipped cream is very light so don’t use it on any cakes that will be covered with heavy rolled icings like fondant.

stabilized whipped cream border around top of cheesecake

Does mascarpone whipped cream have to be refrigerated?
Yes, since whipped cream is dairy you should follow the “two-hour rule” as per USDA guidelines. This means that the whipped cream can sit out for a maximum of 2 hours before needing to be refrigerated. This time reduces to one hour if the air temperature is 90°F or above.

How long does mascarpone whipped cream last?
Up to 2 weeks for optimal taste. Mascarpone whipped cream won’t weep over this time like regular whipped cream but you’ll have to rewhip it if you want smooth piping. If you’re just going for a dollop on a slice of cheesecake or using it as a dip there’s no need to whip it again unless you want to. The texture will still be ultra smooth!

How to Make this Whole Foods Copycat Mascarpone Whipped Cream

Step 1. Add the cold heavy cream to the chilled mixing bowl of a stand mixer along with the confectioner’s sugar and whip on high speed (level 8 on my Kitchen Aid mixer) until it forms soft peaks. This can take anywhere from 1-2 minutes. At soft peaks the whipped cream should flop over slightly when inverted.
Gradually bring your mixer up to high speed to avoid heavy cream splashing out of the bowl. You can also use a handheld electric mixer for this recipe. I do not recommend whipping by hand as the added mascarpone will make it extremely hard on your arms!

soft peaks when making mascarpone whipped cream

Step 2. Once the heavy cream has reached soft peaks add all the mascarpone cheese (and vanilla if using) and whip again until stiff peaks. This should only take 10-20 seconds.

Use as desired. If using for piping, transfer to a piping bag to use immediately because as the whipped cream “sets” it will become stiffer. This results in air bubbles as it is extruded from the piping tip and piping that does not appear as smooth. If not using immediately store in an air-tight container and whip again for about 30 seconds before use.