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Cinnamon Whipped Cream (Mascarpone Frosting)


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  • Author: Fadela
  • Total Time: 3 minutes
  • Yield: 500 g (17 oz)

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

  1. Place the mascarpone, heavy cream, powdered sugar, vanilla, and cinnamon in a large chilled mixing bowl.
  2. 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.
  3. 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