Mascarpone Whipped Cream
Learn how to make easy Mascarpone Whipped Cream in just 5 minutes. This light, fluffy topping combines heavy cream and mascarpone cheese for perfect dessert toppings.
Equipment
- large mixing bowl
- hand mixer or stand mixer
- whisk attachment
- measuring cups
- measuring spoons
Ingredients
Mascarpone Whipped Cream
- 1 cup heavy cream chilled
- 1/2 cup mascarpone cheese at room temperature
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
- In a large mixing bowl, combine the heavy cream, mascarpone cheese, sugar, and vanilla extract.
- Using a hand mixer or stand mixer fitted with the whisk attachment, beat the mixture on medium-high speed for 2-3 minutes, or until soft peaks form.
- Increase the speed to high and continue beating for another 1-2 minutes, or until the mixture becomes light and fluffy with stiff peaks. Be careful not to overmix.
- Stop mixing and check the texture. The whipped cream should hold its shape when the whisk is lifted.
- Use immediately as a topping for desserts, or cover and refrigerate for up to 2 hours before serving.
Notes
Use immediately as a topping for desserts, or cover and refrigerate for up to 2 hours before serving.