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, a pastry topping, or in a fruit parfait. Yield: 4 cups of mascarpone cream
Prep Time 5minutes
Total Time 5minutes
Author Stephanie Stiavetti
1cupchilled whipping cream
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