Mascarpone Cream Filling Recipe
Learn how to make a luscious Mascarpone Cream Filling from scratch with this easy recipe! Perfect for cakes, cupcakes, and desserts, this creamy filling combines butter, cream cheese, mascarpone, and vanilla for a delightful flavor.
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I love to use this mascarpone filling in my chocolate and strawberry shortcake cakes. It also tastes amazing in Tiramisu. You can use it to fill cupcakes, cannoli, macarons, and other pastries. I even use my leftovers to take our breakfasts up a notch by adding it on top of pancakes and french toast with mixed berries. My family love it, and yours will too!
To Make this Mascarpone Filling, you Need the Following Ingredients:
- 1 cup (227g) unsalted butter, softened at room temperature
- 1 brick (250g) full-fat cream cheese, softened at room temperature
- 2 cups (230g) confectioners’ sugar (powdered sugar)
- 2 tsp (4g) vanilla extract or vanilla bean paste
- 1 cup/8oz (226g) mascarpone cheese, room temperature
- Pinch of salt
- 2 cups heavy whipping cream
Mascarpone Filling Step-By-Step Directions:
- Whip the Heavy Cream: In a stand mixer or using a hand mixer, beat the heavy whipping cream with 1 tsp of vanilla extract until stiff peaks form. This will take about 4 minutes. Set aside once done. TIP: start with a cold bowl to help stiff peaks form.
- Prepare the Sugar: Sift the powdered sugar into a bowl and set it aside for later.
- Cream Cheese and Butter Mixture: In the bowl of your stand mixer fitted with the paddle attachment (or use a mixing bowl if using a handheld mixer), mix the softened butter and cream cheese on medium speed for about 1 minute until well combined.
- Incorporate Powdered Sugar: Add the sifted powdered sugar into the mixing bowl on low speed. Once incorporated, increase the speed to medium-high and mix for about 3 minutes until the mixture becomes light and fluffy.
- Add Flavorings: On low speed, mix in the pinch of salt and remaining vanilla extract (1 tsp) for about 15-20 seconds until combined.
- Fold in Mascarpone Cheese: Gently fold in the mascarpone cheese by hand until just incorporated. Avoid overmixing to prevent the filling from curdling.
Frequently Asked Questions
Mascarpone cheese is a creamy and mild Italian cheese made from cream. It has a smooth texture and is often used in desserts like tiramisu and as a filling for cakes.
No, you can make this filling with only the mascarpone; however, the cream cheese adds a tangy flavor and helps stabilize the filling. You can also leave out the mascarpone and make it with only the cream cheese. It’s a very versatile filling.
The heavy whipping cream adds volume and lightness to the filling. It creates a fluffy texture that complements the mascarpone and cream cheese. However, if you want a thicker, creamier filling, you can leave it out. I like to use this recipe without the heavy whipping cream for my red velvet desserts.
This mascarpone cream filling is so versatile, it goes with so many things! You can use it to fill and frost cakes (my favorite is using it with berry-based cakes such as strawberry shortcake), cupcakes, pastries, tiramisu or even as a layer in trifles and parfaits. It pairs wonderfully with fruits like berries and can elevate any dessert with its creamy richness. Try adding it on top of your pancakes or french toast with fruits for a special breakfast.
Trish’s Tips for the Creamiest Mascarpone Filling
- Make sure all of your ingredients (except for the whipping cream which must be cold) are at room temperature before starting so that you do not get lumps in your cream cheese.
- Start with a cold bowl and whip for your heavy whipping cream to get stiff peaks.
- Use the paddle attachment to mix the frosting.
- Fold in the mascarpone cheese by hand being careful not to over-mix so that it does not curdle.
Equipment Needed
The only equipment needed to make this delicious mascarpone filling is a cold bowl and a stand mixer for best results. A hand mixer can also be used. I like to use the whip attachment for the whipping cream and the paddle for the rest.
Mascarpone Cream Storage
- Store any leftover mascarpone cream filling in an airtight container in the refrigerator for up to 3-4 days. Bring it to room temperature and mix briefly before using it again.
- I do not recommend freezing this filling as the texture changes once thawed. However, if you do freeze, make sure to bring to room temperature and whip before using.
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