Mascarpone Whipped Cream
This easy method creates a stable, creamy frosting with mascarpone cheese, ideal for cakes, tiramisu, and pavlova. Say goodbye to runny whipped cream!
Prep Time 10 minutes mins
- 250 g cold heavy cream
- 250 g mascarpone cheese
- 50 g 1/4 cup granulated sugar
- Pinch of salt
- 1 teaspoon vanilla extract
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.
Keyword cake filling, cream pie, mascarpone, whipped cream