Mascarpone Chantilly Cream
Mascarpone Chantilly Cream is a rich and versatile stabilized whipped cream that can be served as a sweet side with a variety of desserts. This whipped sweetened cream recipe combines mascarpone cheese, heavy cream, maple syrup, vanilla extract, and cinnamon for a rich taste and extra creamy texture. The result is a decadent and buttercream-like mascarpone chantilly that is perfect as a topping, frosting, filling for cakes, cupcakes, pies, and more.
You can make this creamy mascarpone dip with just a few simple ingredients in just 5 minutes. Thanks to the rich mascarpone this chantilly cream which is typically sweetened whipped cream flavored with vanilla, can be prepared a few hours in advance.
Add your favorite spice mix such as my chai spice mix, extracts, or syrup to easily flavor the mascarpone cream to your taste.
Mascarpone cream makes a perfect side for desserts and cakes such as my Greek yogurt chocolate cake or German Streuselkuchen. You can also use it as a filling or frosting for cakes and pastries. Think layer cakes, choux pastry including profiteroles / cream puffs, or cream donuts. Yum!
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Mascarpone Chantilly Cream
Ingredients
- 1 cup heavy cream
- 1 cup mascarpone
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon optional
Instructions
- In a medium mixing bowl, add 1 cup heavy cream and 1 cup mascarpone. Mix the two together on low speed with an electric mixer for 2 minutes.1 cup heavy cream, 1 cup mascarpone
- Keep mixing on low and slowly add in 3 tbsp maple syrup, 1 tsp vanilla extract, and 1 tsp ground cinnamon for another minute.3 tbsp maple syrup, 1 tsp vanilla extract, 1 tsp ground cinnamon
- Increase the speed to high and mix it for another 1-2 minutes or until soft peaks are forming. Be careful to not overmix it or the crème will be grainy.
- Serve chantilly mascarpone crème with your favorite seasonal fruit, as a topping or filling for cakes, desserts, and choux pastry.
Notes
Nutrition
Ingredients and substitutions
- Mascarpone: Mascarpone cheese is the star ingredient in this recipe. It is a soft, creamy cheese that is similar in texture to cream cheese but has a milder, sweeter flavor and high-fat content. Mascarpone is typically sold in small tubs or pouches and can be found in the dairy section of most grocery stores.
- Heavy cream: Heavy cream, also known as whipping cream, is called chantilly in French. It is used to give the mascarpone whipped cream its light and fluffy texture. When choosing heavy cream, look for a brand that has a high-fat content (usually around 35%).
- Maple syrup: I add 3 tablespoons of maple syrup to the mascarpone whipped cream to give it a rich sweetness and amber color. You can easily substitute it with icing or powdered sugar if you’re after a traditional version of this popular mascarpone topping. The amount of sugar you use will depend on your personal preference, but I suggest around 1/4 cup of powdered sugar.
- Vanilla: Vanilla is used to add flavor to the mascarpone whipped cream. You can use either a vanilla pod, vanilla simple syrup, pure vanilla extract, or vanilla essence, depending on your preference. My recipe calls for around 1 teaspoon of vanilla extract.
- Cinnamon (optional): Ground cinnamon or cinnamon quill extract add depth and extra flavor to this recipe. You can easily omit it but I love how it adds extra warmth and color to the mascarpone whipped cream.
Add color
Maple syrup, pure vanilla extract, and cinnamon give this mascarpone chantilly a caramel-like color and rich taste but you can easily substitute the maple syrup with icing sugar and omit the cinnamon to create a classic white mascarpone cream. Add food coloring or freeze-fried powders if you’re after a colored frosting.
