Whipped Mascarpone Cream
This whipped mascarpone cream is so delicious, light, fluffy and tangy. It's the perfect topping on pancakes, French toast, and brioche. So good.
Servings: 500 grams
Ingredients
- 250 ml double cream
- 250 g mascarpone cheese softened at room temperature
- 30 g icing sugar
- 1 tsp vanilla extract
Instructions
- Add the double cream and icing sugar to a large bowl and whisk until very loose, soft peaks, just thickened. I like to use an electric whisk.
- Then add the mascarpone, at room temperature, and vanilla. Keep whisking until soft peaks and thick, but not stiff.
- Transfer to a bowl, cover, and chill if using later. Otherwise, enjoy immediately! Make sure to serve at room temperature, or just not fridge cold.
Notes
Scroll up for a helpful step by step guide with images on how to make this mascarpone cream.
To store: It's best fresh but any leftover mascarpone cream keeps in the fridge for up to 5 days in an airtight container.
To freeze: I wouldn't recommend freezing this.
Make ahead: The mascarpone cream can be made a few hours in advance, covered and chilled. Just remove from the fridge 30 mins before serving for it to lose its fridge chill.
Don't overwhip: make sure you don't overwhip, both in step 2 and in step 5 (see above). If you overwhip initially, it will make the whole recipe really stiff and will make it hard to beat in the mascarpone.
Making without an electric whisk: You can do this by hand with a hand whisk but just make sure, as above, that the mascarpone is completely soft.
Other flavours: You could add cinnamon, ground ginger, lemon, orange or lime zest, maple syrup or honey instead of icing sugar. Whatever you are making it for, adding a touch of the complementing ingredient will make it even better.