mascarpone whipped cream

This stabilized whipped cream is my all-time favorite, and it can be ready in 15 minutes! It's light and airy - perfect to top cupcakes or ice cream, dip fruit in, or just eat by the spoonful.

Mascarpone Whipped Cream Frosting

mascarpone cheese

sugar

vanilla extract

heavy cream

Chill a large mixing bowl in the fridge (optional, but strongly encouraged).

In your chilled bowl, combine mascarpone cheese and sugar on a high speed until completely combined.

Add vanilla and heavy cream, and mix on a low setting until it is mostly combined. Now increase speed to high and whip until stiff peaks form - it may take a little while, so be patient!

Once cupcakes have completely cooled, fit a piping bag with desired tip and go to town with frosting your cupcakes.

https://www.youtube.com/watch?v=Uz5ULTLSmW8

This stabilized mascarpone whipped cream is my all-time favorite – and based on the number of times it’s been pinned, yours, too! It’s light and airy – perfect to top cupcakes or ice cream, dip fruit in, or just eat by the spoonful!

Recipe: https://stressbaking.com/stabilized-mascarpone-whipped-cream/

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KitchenAid in video: https://amzn.to/2N3jwNy (aff link)

Porcelain creamer in video: https://www.crateandbarrel.com/roulette-creamer/s142115

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Mascarpone Whipped Cream

Delicious mascarpone whipped cream for filling and decorating your cakes. (quantity to decorate 10-12 cupcakes) Double the quantities to fill and decorate a cake of 6 inch / 15 cm.

Mascarpone whipped cream

250 ml Heavy cream

g Mascarpone (cold)

65 g Confectioner's sugar (sifted)

tsp Vanilla (Liquid vanilla extract, meal

Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment, the heavy cream, cold mascarpone, sifted confectioner&#39;s sugar and vanilla.

Beat at high speed for about 5 minutes until you have a thick, firm cream.

Be careful not to overbeat the cream or it will be grainy. If it is, add very cold heavy cream in very small amounts while letting the mixer run to smooth the frosting.

Use the frosting immediately in your desserts.

More stable than regular whipped cream and with the savory tanginess of mascarpone, this whipped mascarpone is an ideal accompaniment to fruit desserts, cakes and puddings. It can be made up to 2 days ahead of serving and refrigerated until needed.

5-Minute Mascarpone Whipped Cream

(4 ounces) mascarpone

heavy cream or whipping cream

vanilla paste, extract, or seeds from ½ a vanilla bean

salt

In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric beater or whisk), combine the mascarpone, cream, sugar, vanilla, and salt.

Whip on high until soft peaks form (i.e., when you lift the whisk out and hold it upside down, a peak of cream flops over itself), 1-2 minutes.

Use right away, or cover and refrigerate for up to 2 days.

If storing it for more than a few hours, you may need to whisk it again if it has deflated slightly or started to separate.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1682813632/q5jjotzm9udjytqzikwc.mp4

This rich and luscious whipped mascarpone cream takes just 5 minutes to make. It's more flavorful than regular whipped cream and stable enough to hold for up to 2 days in the fridge.

Top 3 mascarpone whipped cream recipes from across the web

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Mascarpone Whipped Cream Frosting

Mascarpone whipped cream

5-Minute Mascarpone Whipped Cream

Top 3 mascarpone whipped cream recipes from across the web

The most viewed mascarpone whipped cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mascarpone Whipped Cream Frosting

Mascarpone whipped cream

5-Minute Mascarpone Whipped Cream

The most viewed mascarpone whipped cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine