Mascarpone Whip Cream
Mascarpone whipped cream is the kind of upgrade that turns simple desserts into showstoppers. With just a few ingredients and no fancy tools required, it’s an easy recipe to keep in your back pocket — especially when you want something that tastes as good on day three as it did fresh.
Equipment
- mixer
Ingredients
- 1½ cups Heavy cream very cold
- 8 oz Mascarpone cheese (softened slightly – remove from the fridge 15 minutes ahead)
- 1 tsp Vanilla
- 1/2 cup powdered sugar (adjust to taste)
Instructions
With a Hand or Stand Mixer:
- Chill your bowl and beaters for about 10 minutes.Add heavy cream, powdered sugar, and vanilla to the bowl. Beat on high speed until soft peaks form.Add mascarpone and continue beating until stiff peaks form. Don’t over-mix — it should look smooth, thick, and fluffy.
With an Immersion Blender:
- If you don’t have a mixer, this method works just as well.Use a tall, narrow container (a quart-sized mason jar is perfect).Add the cream, sugar, and vanilla. Blend in short bursts until the cream thickens and soft peaks form.Add mascarpone in spoonfuls and blend again in short pulses until stiff and fluffy. Avoid over-blending or it may get grainy.
Tips & Storage
- Use cold cream and mascarpone. Warm ingredients won’t whip properly.Don’t overwhip. Mascarpone can turn grainy if beaten too long. Stop once it’s firm and smooth.Store covered in the fridge for up to 4 days. Before using, whip briefly to restore the texture.Pipes beautifully. Use it for rosettes, swirls, or elegant dollops on any dessert.
Tried this recipe?Let us know how it was!