Ingredients for Mascarpone Stabilized Whipped Cream
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How to Make Mascarpone Stabilized Whipped Cream
- Chill your mixing bowl and beaters in the refrigerator for at least 30 minutes before starting.
- Pour 2 cups (475ml) of heavy whipping cream into the chilled bowl.
- Beat with an electric mixer on medium-high speed until soft peaks form. This should take about 2-3 minutes.
- Gently fold in 1/2 cup (115g) of cold mascarpone cheese using a rubber spatula.
- Continue beating on medium-high speed until stiff peaks form. (This should take another 1-2 minutes).
- Gradually add granulated sugar, 1 tablespoon at a time, until desired sweetness is reached (approximately 2-4 tablespoons).
- Gently fold in 1 teaspoon of vanilla extract (optional).
- Transfer to an airtight container and refrigerate for at least 30 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
32g
Carbs
0g