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.

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