Cream Puffs with Mascarpone Cream Recipe

Vintage homemade Betty Crocker Cream Puffs with a simple mascarpone cream filling! Great dessert for parties, Sunday dinner or any other special occasion. Inexpensive family favorite!

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This recipe was revised, photographed and updated 3/2022.

One of my favorite treats growing up were the cream puffs my Mom made. We didn't have them often, but when we did, they disappeared fast because everyone loved them.  

A few weeks ago I made Berries with Mascarpone Cream, and the cream tasted so similar to the cream my Mom used to put in her cream puffs. 

My Mom's cream recipe cooks on the stovetop and takes awhile to make, so I decided to make the old school Betty Crocker puffs recipe my Mom uses and make the quick mascarpone cream for them instead. 

They turned out SO fantastic! The puffs melt in your mouth and the mascarpone cream was such a sweet, tasty addition. The puffs aren't sweetened at all, so you definitely need the sweet cream to balance the flavors.

Keep scrolling for tips, additional cream puff recipes and more! 

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What are the ingredients in this recipe?

• water
• butter
• all purpose flour
• eggs
• mascarpone cheese
• heavy whipping cream
• powdered sugar
• vanilla extract

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• The mascarpone cream can be pre-made and refrigerated in an airtight container for 2-3 days before using.

• The puffs can be cooled completely and stored in an airtight container for up to two days.

• Try to avoid opening the oven during the baking process and under baking the puffs to ensure they hold their shape and don't deflate. The inside of the puff should be mostly hollow and the tops golden brown.

More cream puff recipes you might like:

• Bite Sized Cream Puffs
• Pumpkin Cream Puffs
• Crispy Cream Puffs
• Blueberry Cream Puffs

You can add or substitute with these ingredients:

• add mini chocolate chips to the cream
• add fresh, chopped berries to the cream
• add fresh lemon zest to the cream
• use pastry cream instead of mascarpone cream
• drizzle with melted chocolate
• dust with powdered sugar

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Our favorite kitchen supplies used with this recipe:

• OXO Good Grips Zester and Grater
• Fine Mesh Strainer Set
• OXO Measuring Beaker Set
• Rachael Ray Baking Sheet Set
• Hamilton Beach Mixer

I hope you enjoy this recipe as much as we did!

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Yield 12 puffs

Author Hot Eats and Cool Reads

Prep time

5 Min

Cook time

40 Min

Total time

45 Min

Cream Puffs with Mascarpone Cream

Ingredients

• Cream Puffs:
• 1 cup water
• 1/2 cup butter
• 1 cup all purpose flour
• 4 large eggs
• Mascarpone Cream:
• 1 - 8 ounce container mascarpone cheese
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Pre-heat oven to 400 degrees F.
2. Bring water and butter to a rolling boil in a medium saucepan. Stir in the flour.
3. Stir vigorously over low heat until mixture forms a ball. Usually 1 minute.
4. Remove from heat. Beat in the eggs in one at a time until smooth.
5. Drop spoonfuls onto an ungreased baking sheet about 3" apart. You should have 10-12 puffs. Bake for 30 minutes, until lightly browned.
6. Cool completely, then refrigerate until using, or fill with mascarpone cream.
7. Mascarpone Cream:
8. Whip the mascarpone in a medium sized mixing bowl with an electric mixer.
9. Add whipping cream, powdered sugar and vanilla. Whip until thickened.
10. Refrigerate until serving.

Notes

The mascarpone cream can be pre-made and refrigerated in an airtight container for 2-3 days before using.

The puffs can be cooled completely and stored in an airtight container for up to two days.

Try to avoid opening the oven during the baking process and under baking the puffs to ensure they hold their shape and don't deflate. The inside of the puff should be mostly hollow and the tops golden brown.

Nutrition Facts

Calories

264.77

Fat

21.3

Sat. Fat

12.94

Carbs

13.86

Fiber

0.28

Net carbs

13.58

Sugar

5.59

Protein

4.56

Sodium

97.02

Cholesterol

115.38

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Thanks so much for stopping by!

Recipes around this time in blog history....

One year ago:

• Sparkling Berry Lemonade

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