Here’s another installment of the Super Simple Series, where I share crazy easy recipes that can be thrown together in almost no work. This sweet mascarpone cream, which is perfect for desserts and tea time, certainly fits the bill. So does my incredibly easy homemade cottage cheese with leftover buttermilk.
I love those moments when you’re noodling around in the kitchen and combine a few ingredients on a whim, stumbling upon a new-to-you creation that is perfect for the task at hand. (Like we talk about a lot in the cooking support group.)
A few weeks ago I was testing recipes for a big and fluffy soufflé pancake with fresh fruit and was trying to come up with something tasty to serve on top of it. I considered straight whipped cream, but wanted something a little thicker; I also tossed around the idea of a cream cheese icing, but that was a little too thick for this particular pastry. After digging through the refrigerator a bit, I found a half-used tub of mascarpone cheese that needed to be used in the next few days. I scanned the top shelf of the fridge and noticed a bottle of my beloved Strauss whipping cream – the best in the Bay Area, if you ask me – and thought, “How come I’ve never added mascarpone to whipped cream before?”
The two combined to create a lovely, velvety texture that lingers on the tongue without being too fatty. The smoothness of the cheese plays nice with the airiness of the whipped cream so that you get a fluffy consistency that’s a perfect middle ground between rich and light. I add a touch of milk to this recipe to give it a little more flow, and the end result is a dreamy cream that could be used as a cake filling in my towering 4-layer chocolate Fourth of July cake, a pastry topping, or in a this easy Indian rice pudding parfait with fresh fruit.
As with anything else fat-based, make sure you keep your mascarpone cream well-sealed while it lives in your refrigerator, lest it pick up the flavors of the other things nearby. That is, of course, unless you prefer onion-flavored dessert toppings. ;)
Don’t miss this post on how to make mint tea with fresh mint, which is the epitome of simple.
- 1 cup chilled whipping cream
- 1/2 cup mascarpone cheese
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1/2 cup milk
- Combine whipping cream, mascarpone, sugar and vanilla in a large metal bowl. With an electric mixer on high, beat until the mascarpone cream starts to seize and thicken.
- Turn mixer speed to low and slowly drizzle in milk, beating just until well combined. Keep in a sealed container in the refrigerator for up to a week
This content was originally posted on FearlessFresh.com.