Decadent and Easy Mascarpone Whipped Cream
This whipped topping is a creamy delicious combination of mascarpone and heavy cream. It takes less than 5 minutes to make and is perfect on cupcakes, cake, and even as a topping for pies.
Servings: 9
Calories: 162kcal
Equipment
- Large Mixing Bowl
Ingredients
- 8 ounces (227 grams) mascarpone cold
- 1-1/4 cups (300 ml) heavy cream cold
- 5 tablespoons (38 grams) powdered sugar sifted
- 1-1/2 teaspoons pure vanilla extract
Instructions
Make the Whipped Mascarpone
- Place the mascarpone, 1 cup of heavy cream, powdered sugar, and vanilla extract in a large mixing bowl. With a handheld mixer, mix the ingredients on low speed until the mascarpone is well combined with the heavy cream, but the mixture is still a little soupy.
- Increase the mixer speed to medium and mix until soft peaks form (i.e., when you lift the whisk out and hold it upside down, a peak of cream flops over itself), 2 minutes. Be careful not to overmix the mascarpone or it will turn grainy. Add the remaining 1/4 cup of heavy cream and whip it in by hand with a hand whisk until the cream has thickened and the mixture is smooth and creamy, but seems a little too soft to pipe.
- NOTE: The cream is added in two parts to keep from overmixing the mascarpone. If you accidentally over-whip the cream and it turns grainy after adding the remaining heavy cream, add another 1/4 cup of heavy cream and gently whisk it in with a hand whisk until it smooths back out again.
- The cream may not seem thick enough to pipe onto a cupcake, but it will thicken more as it sits in the bowl and hold its shaped as it’s piped.
- Use the whipped mascarpone immediately or refrigerate it in an airtight container. When you remove it from the refrigerator, put it in a mixing bowl and whisk it by hand until it is smooth again and pipeable, about 30 seconds. If it still has a grainy texture after mixing it, add 1/4 cup of cold heavy cream and whisk the cream in by hand until the mixture has thickened and is smooth again.
How to Use the Whipped Mascarpone
- Cakes and Cupcakes: If using the whipped mascarpone to decorate a cake or ca batch of cupcakes, they can only sit at room temperature for up to 1 hour before they will need to be refrigerated in a airtight container.
- Pie and Tart Topping: Use it as a topping for pies and tart. Smooth or pipe it over the surface of the tart. Serve within the hour or refrigerate it until ready to serve.
Notes
Stand Mixer: You can also make this whipped mascarpone in a stand mixer. Use the whisk attachment. Start on low speed and then increase to medium speed.
How to Store the Whipped Mascarpone: The whipped mascarpone will last up to 3 days in the refrigerator in an airtight container. However, it's always best to use your senses and check for any signs of spoilage, such as discoloration, sour smell, or changes in texture, before consuming it.
Nutrition
Calories: 162kcal | Carbohydrates: 7g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 33mg | Sodium: 16mg | Potassium: 7mg | Sugar: 7g | Vitamin A: 449IU | Vitamin C: 0.04mg | Calcium: 40mg | Iron: 0.01mg