Mascarpone Whipped Cream
This Mascarpone Whipped Cream is light, silky, and perfectly sweetened. Made with mascarpone cheese and heavy cream, it's a stabilized whipped cream that's perfect for decorating cakes, cupcakes, pies, cheesecakes, and serving with fresh fruit. Easy to make and delicious on just about any dessert!
Prep Time: 10 minutes
Chill Time: 30 minutes, optional
Total Time: 10 minutes, 40 if chilling
Yeilds: 3 cups
Ingredients:
• 1½ cups Heavy Whipping Cream, cold
• 1 ½ cup Powdered Sugar
• 8 oz Mascarpone Cheese, room temperature
• 1½ tbsp Vanilla Extract
Directions:
1. Add the cream and powdered sugar to a stand mixer fitted with a whisk, whip the cream until it just starts to thicken.
2. Add the mascarpone and beat on low, bringing the speed up to high as the mascarpone is incorporated into the cream. Add the vanilla.
3. Beat until the mixture holds firm peaks. Be careful, overbeating can lead to a grainy texture.
💡 Notes:
• Use cold heavy whipping cream for the best texture and stability.
• Allow the mascarpone cheese to come to room temperature so it blends smoothly.
• Do not overmix, as this can cause the whipped cream to become grainy.
• This mascarpone whipped cream is perfect for decorating cakes, cupcakes, pies, cheesecakes, trifles, hot cocoa, and fresh berries.
• For a firmer consistency when piping, refrigerate for 30 minutes before using.
🧊 Storage:
• Store in an airtight container in the refrigerator for up to 3 days.
• Keep refrigerated until ready to serve.
• Do not leave at room temperature for more than 2 hours.
• Freezing is not recommended, as it may alter the texture once thawed.
🎥 Watch it being made and used in a cake!
https://www.youtube.com/watch?v=4J45HDNOtvE
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