# Vanilla Mascarpone Cream

By The Intern · 2026-11-01 · https://ricottabear.com/vanilla-mascarpone-cream


Thick, creamy and full of vanilla seeds: mascarpone whipped with cream and powdered sugar. Holds its shape where whipped cream would deflate.

## The story

For when whipped cream will not do. Cold mascarpone beaten with cream, powdered sugar and vanilla bean paste comes out thick, sweet and slightly tangy, and it holds its shape instead of slumping. Spoon it on cakes, tarts and fruit; it keeps for a week in the fridge.

Lord Byron’s Kitchen’s recipe, written out here in my own words.

## Recipe: Vanilla Mascarpone Cream

Mascarpone beaten with whipping cream, powdered sugar and vanilla bean paste into a thick, creamy topping that holds its shape. Makes about 3 cups.

> Status: UNTESTED. The author has not made this yet; quantities and timings may change.

- Makes: 12 servings (¼ cup each)
- Prep: 10 min
- Bake: 0 min
- Total: 10 min

### Ingredients

- 475 g mascarpone, cold, just under 2 cups
- 113 g (1 cup) powdered (icing) sugar
- 238 g (1 cup) whipping cream, 35% fat, cold
- 2 tbsp vanilla bean paste, or 2 teaspoons vanilla extract

### Method

1. **Chill the bowl.** Put the mixing bowl in the freezer for 5 minutes. A very cold bowl makes everything whip faster.
2. **Loosen the mascarpone.** Put the cold mascarpone in the cold bowl and beat for a minute or two to loosen it.
3. **Add the cream.** Add the cold cream and beat until smooth.
4. **Sweeten.** Add the powdered sugar and beat until it is fully mixed in, then beat in the vanilla bean paste or extract.
5. **Chill.** Cover well and keep it in the fridge until you need it.