Chantilly Frosting

A wooden spatula scooping frosting from a bowl.

Chantilly frosting is a lightly sweetened frosting made with whipped cream, mascarpone, and cream cheese. It's simple, no-cook, and perfect for cakes and cupcakes!

Yield: About 6 cups of frosting

Prep Time 30

Cook Time 32

Resting time 30

Total Time 1 32

Servings or more cupcakes

Author Heather

Ingredients

8 ounces (226 g) cream cheese room temperature
8 ounces (226 g) mascarpone room temperature
2 cups (227 g) confectioner's sugar
16 ounces (454 g) heavy cream cold
1 teaspoon vanilla extract
½ teaspoon almond extract

Instructions

Add cream cheese and mascarpone cheese to a large bowl. Using a hand mixer, beat until fluffy and smooth, about a minute. Add confectioner's sugar and mix until combined.
In a separate bowl, add heavy cream, vanilla extract, and almond extract. Using a hand mixer with a whisk attachment, whip until stiff peaks are achieved, about 2-3 minutes.
Carefully add whipped cream to cream cheese mixture and fold in until fully incorporated.
Spread Chantilly cream over cooled cake or pipe onto cooled cupcakes.

Video

Notes

Frosting must be refrigerated: Frosting made with cream cheese and mascarpone must be refrigerated if it sits out for longer than 2 hours. Store frosted baked goods in the refrigerator in a tightly sealed container. Remove and bring to room temperature 1 hour before serving.
Storage: Leftover frosting will keep for 2-3 days in the refrigerator. If your frosting begins to deflate, give it a quick whip before topping baked goods.
How much frosting do I need? Recipe makes enough frosting for 24 (or more) cupcakes with tall, piped frosting, 36 (or more) cupcakes spread with a knife, a 9x13 or 13x18 sheet cake with thick frosting, or an 8-inch or 9-inch two layer cake all over.

Nutrition