Mascarpone Whipped Cream

Yields topping for 12-18 cupcakes

Ingredients

  • 8 ounces mascarpone cheese; cold
  • 1¼ cups heavy cream
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract

Directions

  1. Place the mixing bowl and wisk in the freezer for 5 to 10 minutes to chill.
  2. Spoon the COLD mascarpone cheese into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, allowing the mascarpone cheese to turn to a liquid consistency.
  3. Then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
  4. Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Then continue beating at a high speed until stiff peaks form.
  5. Note, Keep your mascarpone whipped cream refrigerated, as well as any desserts that you added this to. If kept in the fridge in your bowl for too long, you may need to rewhip it, adding additional powdered sugar to re-thicken.
  6. Great to flavor with citrus zest.