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Chantilly Cream Frosting with Mascarpone
A light, silky Chantilly cream frosting made with mascarpone, cream cheese, whipped cream, vanilla, and lemon zest. It is smooth, stable, and ideal for cakes, cupcakes, and fruit desserts.
Servings: 12 cupcakes
cupcakes
Equipment
- Stand mixer or hand mixer
- large mixing bowl
- measuring cups and spoons
- Rubber spatula
- Fine zester or microplane
- offset spatula
- Cake turntable, optional
Ingredients
Frosting Base
- 16 ounces mascarpone, room temperature
- 6 ounces full-fat cream cheese, room temperature
Sweetener and Flavor
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Pinch of salt
Whipping Cream
- 2 ½ cups heavy cream, cold
Instructions
- Beat the mascarpone and cream cheese together in a large bowl until completely smooth and lump-free.
- Add the powdered sugar, vanilla, lemon zest, and salt. Mix until fully combined.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Fold one-third of the whipped cream into the mascarpone mixture to loosen it.
- Gently fold in the remaining whipped cream in two additions until light and airy.
- Do not overmix.
- Use immediately to frost cakes or cupcakes, or chill until ready to use.
Nutrition Facts
Chantilly Cream Frosting with Mascarpone
Amount per Serving
Calories
467
% Daily Value*
Fat
40
g
62
%
Saturated Fat
25
g
156
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
108
mg
36
%
Sodium
79
mg
3
%
Potassium
67
mg
2
%
Carbohydrates
23
g
8
%
Sugar
22
g
24
%
Protein
5
g
10
%
Vitamin A
1448
IU
29
%
Vitamin C
0.3
mg
0
%
Calcium
100
mg
10
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
Let the cake cool completely before frosting it, or the Chantilly cream may melt.
Keep the cream cold for the best texture and stability.
A bowl and whisk that are cold and dry will help the cream whip more predictably.
Use heavy cream with at least 36% milkfat if possible for a more stable frosting.
Stop whipping the cream as soon as stiff peaks form to avoid a grainy texture.
This frosting works well for 12 cupcakes or a 3-layer 8-inch cake.
Chill the finished cake before serving for the cleanest slices and best structure.
