3 ratings

Mascarpone and Lemon Whipped Cream

Upgrade your pies, parfaits, cobblers and more
mascarpone lemon cream recipe
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Homemade whipped cream is hard to beat — no pun intended. But whisking in some luscious mascarpone, bright lemon zest and a touch of powdered sugar for just the right balance of sweetness does just that. This recipe is the star of the show in a summery nectarine and berry parfait and a decadent way to top off mixed berry cobbler, but it can also elevate fresh berries or sliced peaches, pies and crisps. 


I refrigerate my mixing bowl and beaters on hot days to keep everything as cold as possible. 


  • 1 Cup heavy whipping cream, very cold
  • 2 Tablespoons powdered sugar
  • 1/3 Cup mascarpone cheese or crème fraiche
  • 1/2 Teaspoon very finely grated lemon rind
  • Pinch salt


Step 1: Put 1 cup heavy whipping cream into a chilled stainless-steel mixer bowl. Beat on high speed until starting to thicken.

Step 2: Beat in 2 tablespoons powdered sugar until soft peaks form.

Step 3: Beat in ⅓ cup mascarpone cheese, 1/2 teaspoon lemon rind and a pinch of salt just long enough to combine.

Step 4: Scrape into a covered container and refrigerate until serving time (or up to 6 hours).