Get the Recipe:
Mascarpone Whipped Cream
This mascarpone whipped cream is soft, creamy, and slightly more stable than traditional whipped cream. It’s perfect for topping cakes, berries, crisps, shortcakes, and more.
Ingredients
- 4 ounces (113 g) mascarpone cheese
- 1 cup (240 ml) heavy cream, cold
- 2 to 3 tablespoons confectioners’ sugar, adjust to taste
- 1 teaspoon vanilla extract
- pinch salt, optional
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Instructions
- Place the mascarpone in a mixing bowl. Beat briefly on medium speed until smooth and loosened.
- Add the cold heavy cream, confectioners’ sugar, vanilla, and salt. Beat on medium-high speed until soft to medium peaks form and the whipped cream is light and fluffy. Avoid over-mixing, which can make the texture grainy.
Stop mixing as soon as the whipped cream holds soft to medium peaks. The peaks should hold their shape but still have softly curling tips.
Notes
- Use cold mascarpone and cold cream for the best texture.
- For a sweeter whipped cream, add additional confectioners’ sugar to taste.
- This whipped cream is best suited for dolloping and spooning rather than detailed piping.
- Store covered in the refrigerator up to 2 days. If needed, whisk gently before serving.
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