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Welcome back to The Cake Filling Series! I’m so excited to share a recipe that will revolutionize your whipped cream game: mascarpone whipped cream. If you’ve ever struggled with whipped cream that deflates or weeps, this is your answer. The secret to creating a stable, luxurious whipped cream is simple: mascarpone cheese!
Let’s break it down. Mascarpone is an Italian cream cheese, but it’s richer and smoother than your typical cream cheese. It has a high fat content, which is key to stabilizing whipped cream. When you whip mascarpone with heavy cream, you get a frosting or filling that’s light, airy, and incredibly creamy, but it holds its shape beautifully and lasts much longer than regular whipped cream.
The beauty of mascarpone whipped cream lies in its simplicity. It’s all about equal parts cream and mascarpone, with just a touch of sweetness and flavor. I also prefer using granulated sugar instead of powdered sugar in this recipe. I’ve found that granulated sugar dissolves well and helps create a more stable structure, preventing that dreaded watery separation.
Delicious Ways to Use Mascarpone Whipped Cream:
This versatile cream is a star in so many desserts! Here are a few of my favorites:
- Tiramisu: It’s the classic choice for that creamy layer of goodness.
- Pavlova: The perfect light and airy topping for a crisp meringue.
- Cake Filling: Adds a touch of elegance and stability to your layer cakes. It pairs beautifully with fruit, chocolate, or coffee flavors.
- Fruit tarts: A simple yet stunning filling for fresh fruit tarts.
- Trifles: Creates beautiful layers in a trifle.
I hope you enjoy this recipe as much as I do! Let me know in the comments what you plan to make with your mascarpone whipped cream. Happy baking!
Mascarpone Whipped Cream
Ingredients
- 250 g cold heavy cream
- 250 g mascarpone cheese
- 50 g 1/4 cup granulated sugar
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
- In the bowl of your stand mixer or a large bowl using a hand mixer, combine the cold heavy cream, granulated sugar, and salt. Whip on medium speed using the whisk attachment just until soft peaks form. Be careful not to overwhip at this stage!
- Add the mascarpone cheese to the bowl. Whip again on medium speed just until the mixture is smooth, creamy, and holds its shape. Watch it carefully; it can go from perfect to overwhipped quickly. If you notice the mixture looks slightly curdled, don't panic! Simply add a tablespoon or two more of cold heavy cream and whip briefly until it becomes smooth again.
- And that’s it! You’ve created a stable and delicious mascarpone whipped cream.
