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Mascarpone Cream Filling


You will need 7 1/2 batches to fill the Strawberry Shortcake: 4 batches for the bottom tier, 2 1/2 batches for the middle tier, and 1 batch for the top tier. This recipe can be doubled. Filling can be refrigerated, covered, up to one week; whisk until stiff before using.

  • Yield: Makes 3 cups

Photography: Dana Gallagher

Source: Martha Stewart Weddings, Summer 2004


  • 2 cups mascarpone cheese
  • 2 tablespoons sugar
  • 3/4 cup heavy cream


  1. Beat mascarpone and sugar on medium speed in the bowl of an electric mixer fitted with the whisk until combined. Add cream; beat until stiff.

Reviews Add a comment

  • Lilshamrock88
    1 JUL, 2012
    This is delicious icing if you do not follow the directions at all. Lol. I made this for my wedding and it took me two days to correct the recipe. You have to whip the cream first and then fold in the mascarpone. Then you must use confectioner's sugar so that the cream is not gritty but if you do that it is DELICIOUS! All my guests loved it very much!
  • kitti2karen
    24 SEP, 2011
    I haven't made this yet, but my suggestion is to reverse the mascarpone and cream, and first whip the cream and sugar until you get stiff peaks and then incorporate the mascarpone.
  • lizmadore
    11 AUG, 2008
    the same thing happened to me. i think the ingredients were too warm. next time i will chill the bowl too.
  • jjeanniespets1
    17 JUL, 2008
    I tried this recipe twice and both times the cream just did not incorporate together into stiff peaks. Any suggestions because this recipe just didn't work for me? Instead I just beat the heavy cream into whipped cream with confectioners sugar and folded it into the mascarpone cheese. It works much better that way.