Easy Mascarpone Whipped Cream Recipe (Whole Foods Copycat)

Whole Foods copycat mascarpone whipped cream in a jar

Easy Mascarpone Whipped Cream Recipe (Whole Foods Copycat)

A light yet flavorful whipped cream stabilized with mascarpone cheese just like the Whole Foods berry Chantilly cake! Recipe fills a 3 layer 8-inch cake and frosts 12-16 cupcakes

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Prep Time: 5

Total Time: 5

Course: Dessert

Cuisine: American

Keyword: chantilly cream, mascarpone frosting, pipeable whipped cream, stabilized whipped cream, whole food chantilly frosting

Servings: ounces

Author: Ainseanlea @ The Stush Kitchen

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Equipment

stand mixer with whisk attachment

Ingredients

2 cups cold heavy whipping cream 496g or 16 oz
1 cup confectioner's (powdered) sugar 113g or 4 oz
12 oz mascarpone cheese 340g
1 tsp vanilla bean paste or extract optional

Instructions

Add the cold heavy cream to a chilled mixing bowl along with the confectioner's sugar and whip on high speed (level 8 on my Kitchen Aid mixer) until it forms soft peaks.
At soft peaks the whipped cream should flop over slightly when inverted (similar to a Santa's hat).
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 not using immediately store in an air-tight container for up to 2 weeks. Whip again for about 30 seconds before use to smoothen again.

Notes

Gradually bring your mixer up to high speed to avoid heavy cream splashing out of the bowl.

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