Ingredients
Whipped Mascarpone Cream Ingredients
- 1 cup mascarpone cheese (1 8-ounce container)
- 2 cups heavy whipping cream (cold)
- ¼ cup powdered sugar (plus 1-2 tablespoons more to taste)
- 1 teaspoon vanilla bean paste (or 1 tablespoon pure vanilla extract, or scrape the seeds from a vanilla bean pod)
- 1 pinch Kosher salt
Instructions
- Prepare the mascarpone: In a large mixing bowl, add the mascarpone cheese and beat it with an electric mixer to loosen its texture, making it easier to blend.
- Add initial ingredients: Add half of the cold heavy whipping cream, powdered sugar, vanilla bean paste, and a pinch of kosher salt to the mascarpone. Mix on low speed just until these ingredients are combined.
- Incorporate remaining cream and whip: Slowly add the rest of the heavy whipping cream while continuing to mix on low speed until just combined. Increase mixer speed to medium-high and whip until soft peaks form, stopping occasionally to scrape down the sides of the bowl for even mixing.
- Finish whipping: Reduce mixer speed to low and continue whipping until stiff peaks begin to hold. Take care not to overwhip, as the cream can become grainy or separate.
- Serve or store: Use immediately as a topping or filling, or refrigerate the whipped cream in a covered container for up to 2 days. Before serving, whisk gently to restore texture if needed.
Notes
- Use cold heavy whipping cream for best whipping results.
- Adjust powdered sugar to taste to achieve desired sweetness.
- Vanilla bean paste provides a richer vanilla flavor, but extract or seeds from a vanilla bean pod work well too.
- Do not overwhip, as the cream may separate and lose its smooth texture.
- Refrigerate any leftovers in an airtight container and whisk lightly before reuse to refresh the texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert Topping
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
