Description
Fluffy and stable cinnamon whipped cream made with mascarpone. Perfect for frosting a 3-layer 6-inch (15 cm) cake or topping about 12 cupcakes.
Ingredients
- 250 g cold mascarpone cheese (1 cup)
- 250 g cold heavy cream, 30–35% fat (1 cup)
- 50 g powdered sugar (½ cup)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Instructions
- Place the mascarpone, heavy cream, powdered sugar, vanilla, and cinnamon in a large chilled mixing bowl.
- Using a hand mixer or stand mixer with the whisk attachment, beat on low to medium speed until the cream thickens and holds firm peaks. Do not overwhip.
- Use immediately to frost cupcakes, layer cakes, cheesecakes, or pies.
Notes
Storage :Keep in an airtight container in the fridge for up to 2–3 days. Not suitable for freezing.
Tips:
- Chill everything – mascarpone, cream, and bowl should be very cold before whipping.
- Stop at firm peaks – overwhipping can make the frosting grainy.
- Use full-fat mascarpone – ensures stability and structure.
- Best for piping – this whipped cream holds its shape beautifully on cupcakes and cakes.
- Prep Time: 3 minutes
- Category: frosting, filling
- Cuisine: French