Honestly I made this delicious cream many years ago and didn’t realize at them time what it was, I have used it many times for my strawberry roll, which I have not been able to share with the world just yet, but I promise that I will. It’s subtle flavor and creamy texture really bring to life the other flavors in your dessert because they don’t over power the dessert. My favorite way to enjoy it is with strawberries. Mascarpone whipped cream is often referred to as stabilized whipped cream because it’s thicker and well, just more stable than whipped cream meaning it holds it shape much better. It is also perfect to be used in layer cakes or as topping to cupcakes, however if doing so the cakes must be refrigerated as well. When making mascarpone whipped cream, we’re using a combination of mascarpone cheese, heavy whipping cream and powdered sugar for increased stabilization; along with powdered sugar will definitely add a bit of a sweet flavor to your whipped cream, which you may or may not like as much, but as in regular whipped cream regular granulated sugar is used to give it that addicting taste, now if you are like most people are doing their very best to prepare everything as natural as possible then go ahead and use any sweetener but may I add that not all sugar substitutes will work with heavy cream and definitely not with the mascarpone cheese. If you cannot find Mascarpone I am linking my substitute for mascarpone cheese I have used the recipe many times and it has worked just as good as the natural one. MASCARPONE SUBSTITUTE
Whipped Mascarpone cream
A delicious twist to your regular whipped cream!
Ingredients
- 1 1/4 cups heavy whipping cream, cold
- 3/4 cups powdered sugar
- 1 tsp vanilla extract
- 8 oz. Mascarpone cheese, softened but still chilled meaning leave it out for no more than 15 minutes from the refrigerator!
Directions
- Step 1 Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high-speed until soft peaks form
- Step 2 Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
- Step 3 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, it’ll be stabilized and fluffy.
