Mascarpone cream is a much-loved Italian dessert, but traditional recipes often contain eggs. If you’re allergic to eggs or simply prefer to avoid them, you can still enjoy a delicious eggless mascarpone cream.
This creamy preparation, with its velvety texture and rich mascarpone flavor, offers a light and inviting alternative. The combination of mascarpone, fresh cream, and powdered sugar creates a smooth and delicate cream, ideal for filling desserts, decorating cakes, or simply enjoying on its own.
Its ease of preparation makes it a quick and delicious choice for a refined dessert.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup heavy whipping cream
- 1 cup mascarpone
- 1/4 cup powdered sugar
- 1 packet vanillin
Tools
- Electric whisk
- Bowls
- Plastic wrap
Steps
Let’s start by whipping the cream. We can do this with an electric whisk or a kitchen robot.
For better consistency, ensure the cream is cold from the fridge.
In a separate bowl, mix mascarpone with powdered sugar and vanillin.
Add the whipped cream to the mascarpone mixture and gently mix until a homogeneous consistency is obtained. You can do this manually or with an electric whisk but at low speed.
Once the desired consistency is achieved, cover the bowl with plastic wrap and let it rest in the fridge for at least an hour. This will help the cream to slightly firm up and develop a richer flavor.
Our eggless mascarpone cream is ready to be used for filling cakes, making spoon desserts, or simply enjoyed with fresh fruit.
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Storage and Tips …
Store in the fridge covered with plastic wrap.
Consume within 2 days
For the best results, ensure the ingredients are COLD.
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