WHIPPED MASCARPONE RECIPES

Name: Stabilized Mascarpone Whipped Cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 cups, 10 serving(s)
Ingredients: 1 1/4 cups heavy whipping cream, cold; 3/4 cup powdered sugar; 1 teaspoon vanilla extract; 8 ounces mascarpone cheese, softened but still chilled*; 1 1/4 cups heavy whipping cream, cold; 1/2 cup powdered sugar; 1/4 cup natural unsweetened cocoa powder; 1 teaspoon vanilla extract; 8 ounces mascarpone cheese, softened but still chilled; 1 teaspoon water

More about "whipped mascarpone recipes"

STABILIZED MASCARPONE WHIPPED CREAM RECIPE - FOOD…

Stabilized Mascarpone Whipped Cream Recipe - Food… image

Well if homemade whipped cream is awesome, this mascarpone version is even better! There’s just something about mascarpone cheese that has such a wonderful, light flavor and it pretty much pairs well with everything – especially fruit.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 3 cups, 10 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 cups heavy whipping cream, cold
3/4 cup powdered sugar
1 teaspoon vanilla extract
8 ounces mascarpone cheese, softened but still chilled*
1 1/4 cups heavy whipping cream, cold
1/2 cup powdered sugar
1/4 cup natural unsweetened cocoa powder
1 teaspoon vanilla extract
8 ounces mascarpone cheese, softened but still chilled
1 teaspoon water

Steps:

Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
12. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won’t remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it’s piped or spread, etc, it’ll stay put and nice and fluffy.
*I prefer to use the mascarpone cheese when still chilled, but soft, so that it’ll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won’t firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.

Nutrition Facts : Calories 270.9, FatContent 22.3, SaturatedFatContent 13.9, CholesterolContent 81.5, SodiumContent 23.4, CarbohydrateContent 18, FiberContent 0.7, SugarContent 14.9, ProteinContent 1.6

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