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.
Prep Time: 5 minutesminutes
Total: 5 minutesminutes
Servings: 8servings
Ingredients
½cup(4 ounces) mascarpone
½cupplus 2 tablespoons cold heavy cream or whipping cream
1tablespoonorganic granulated sugar, maple syrup, or honey (more to your taste)
½teaspoonvanilla paste, extract, or seeds from ½ a vanilla bean
1pinchsalt
Instructions
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.
Video
Notes
If you accidentally over-whip the cream and it turns grainy, don't fret! You can rescue it by gently folding in a splash of heavy cream until it smooths back out again.