Chantilly Frosting (Cream Cheese + Mascarpone Version)

Ingredients

• 8 oz (225 g) cream cheese, softened
• 8 oz (225 g) mascarpone cheese, cold but slightly softened
• 1 to 1 1/2 cups powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract
• 1 to 1 1/2 cups heavy whipping cream, cold

Instructions

1. In a large bowl, beat the cream cheese and mascarpone together until smooth and creamy.
2. Add powdered sugar and vanilla extract, then mix until fully combined and fluffy.
3. In a separate bowl, whip the cold heavy cream until soft peaks form.
4. Gently fold the whipped cream into the cheese mixture in batches.
5. Continue folding until light, smooth, and airy. Do not overmix.
6. Chill for 20–30 minutes before using for best stability.

Tips

• Keep ingredients cold for best texture.
• Don’t overwhip or it may become grainy.
• Add lemon zest for a fresh flavor twist.
• Perfect for piping on cupcakes or layering cakes.

This frosting is creamy, lightly tangy, and much more stable than regular whipped cream frosting.