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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mascarpone Whipped Cream Recipe

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This recipe for Mascarpone Whipped Cream is from Emily's Wedding Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For 12-18 cupcakes:
8 oz. (226g) mascarpone cheese, cold (choose a less watery brand like BelGioioso)
1¼ c. (296 ml) heavy whipping cream, cold
½ c. (65 g) powdered sugar
½ tsp (2.5 ml) vanilla

For a 3-layer cake:
(makes approximately 4 cups)
16 oz. mascarpone cheese, cold
2½ c. (592ml) heavy whipping cream, cold
1¼ c. (163g) powdered sugar
1 tsp (5ml) vanilla
Directions:
Directions:
Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
Spoon the mascarpone cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, about ½ cup, allowing the mascarpone cheese to turn to a liquid consistency.
Add the remaining heavy cream then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Continuing beating at a high speed until stiff peaks form.


This is best prepared and used right away. I don’t recommend preparing in advance. If kept in the fridge in your bowl for too long, you may need to rewhip it, adding additional powdered sugar to re-thicken.
If used right away to frost cupcakes or a cake, this will stay fresh for 2-3 days in the refrigerator.

 

 

 

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