Crema Mascarpone is a delicious Italian whipped topping. Traditionally made using eggs, my version is egg free and also uses refined sugar free sweetener for a lighter but still incredibly luscious treat. Use it to top pancakes, french toast, fresh fruit or anything you’d enjoy with a little whipped cream!
Any good dessert could always benefit from a dollop (or two!) of fresh whipped cream and Crema Mascarpone is the upgraded version of fresh whipped cream. I love to enjoy this treat on top of this Apple Strawberry Crisp, Blueberry Crisp or on top of a warm, fudgy brownie!
If you like this Crema Mascarpone on top of desserts, you might also enjoy it on top of your favorite coffee drink, hot cocoa, or in place of marshmallows in this S’More’s Mocktail.
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Why You Will Love This Recipe
- It doesn’t taste refined sugar free. I love using monk fruit sweetener in my dessert recipes because it tastes and behaves just like white sugar without all of the extra calories, blood sugar spikes or tummy aches!
- It uses few ingredients. Crema Mascarpone is made using just a few simple ingredients that can easily be found in any grocery store.
- It is fast. Whip this dessert topping up in minutes to enjoy an instantly upgraded version of your favorite desserts or brunch staples.
- It is customizable. I love adding a touch of Champagne or Prosecco to my crema mascarpone. It adds just a bit more sweetness without going totally over the top. You can also add bourbon or coffee liqueur if you’re feeling fancy!
Crema Mascarpone Tips & Tricks
Gather Your Ingredients
This recipe uses:
- Mascarpone cheese
- Heaving whipping cream
- Powdered monk fruit sweetener or regular powdered sugar if you prefer
- Vanilla extract
- Champagne, Prosecco or Coffee Liqueur (optional)
- Use a metal mixing bowl. If you have a metal mixing bowl, I highly suggest not only using it, but putting it in the fridge for around 30 minutes prior to whipping up the crema mascarpone. This will help the heavy cream stay as cold as possible.
- Use a hand mixer rather than a whisk. Using a hand mixer, or a stand mixer, will make this so much simpler to do than if you use a whisk. Unless you’re looking for an arm workout, then you do you!
Step by Step Instructions
- Whisk together cream & sugar. Add heavy whipping cream and powdered monk fruit to a medium mixing bowl & beat on high speed using a hand mixer for 60-90 seconds. Pro tip: if you have metal mixing bowls, place one in the fridge 30 minutes prior to preparation to keep things extra cold.
2. Add in remaining ingredients. Add mascarpone, vanilla and Champagne if using to the bowl and continue to beat on high for 60-90 seconds.
Crema Mascarpone FAQs
Should the mascarpone be cold?
The mascarpone should actually be room temperature in order for this recipe to come together properly. You may notice a bit of liquid in the container; if that is the case, ensure you drain it out before making this recipe.
How do I drain mascarpone?
The easiest way to drain excess liquid from mascarpone is to scoop out 1/2 cup from the container (the amount needed for this recipe) and place it in a fine sieve over the sink or a bowl. Allow any excess liquid to drain for about 15-20 minutes, while the mascarpone is simultaneously coming up to room temperature.
What temperature should the heavy cream be?
The heavy cream should be very cold. Do not remove it from the fridge until you are about to use it!
Can you freeze crema mascarpone?
I do not recommend freezing crema mascarpone as it will become more of an ice cream texture once frozen and will be very liquidy once thawed. That being said, you can pop it in the freezer for 20-30 minutes to make it scoopable for a perfect presentation.
Can you freeze mascarpone cheese?
You can freeze mascarpone cheese for up to one month, which is perfect since this recipe does not use an entire container. Simply wrap the container in tin foil, tightly, and then place it in a zip top freezer bag. To defrost, remove from the zip top bag and remove the tin foil. Place in fridge the day before you plan to use it. Day of, you’ll want to set it out on the counter for 20-30 minutes to bring it up to room temperature.
Can you make crema mascarpone ahead?
While crema mascarpone is best made just prior to serving, you can make it up to one day ahead. It should be noted that if you do make it ahead of time, you may need to add some additional mascarpone and cold heavy cream to it and whip using an electric mixer to fluff it back up.
Can I use regular powdered sugar?
Absolutely. I prefer to use powdered monk fruit sweetener because it is calorie and refined sugar free, but you do not have to use it if you prefer the original stuff.
What to enjoy with Crema Mascarpone
- On top of Crispy, Fluffy Gluten Free Pancakes
- In place of whipped cream in this Dirty Banana Mocktail
- Instead of ice cream on top of Gluten Free Blueberry Crisp or Gluten Free Apple Strawberry Crisp
- Make a parfait using this 3 Ingredient Berry Chia Jam
- In place of whipped topping on these Paleo Lemon Bars
Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!
Crema Mascarpone (Whipped Mascarpone Cream)
- Electric Hand Mixer
- Metal Mixing Bowl chilled in the fridge
- 1/2 cup mascarpone cheese room temperature
- 4 tbsp powdered monk fruit sugar
- 1/3 cup heavy whipping cream very cold
- 1 tsp vanilla extract
- 1 tbsp Champagne or Prosecco optional
- Whisk together cream & sugar. Add heavy whipping cream and powdered monk fruit to a medium mixing bowl & beat on high speed using a hand mixer for 60-90 seconds.
- Add in remaining ingredients. Add mascarpone, vanilla and Champagne if using to the bowl and continue to beat on high for 60-90 seconds.