Mascarpone Stabilized Whipped Cream Recipe

Discover the secret to unbelievably creamy, stable whipped cream that lasts! This luxurious mascarpone-stabilized recipe is ridiculously easy, unbelievably delicious, and holds its shape for days. Perfect for topping cakes, pies, or enjoying on its own – get ready for whipped cream perfection!

Prep Time 5 mins
Cook Time 10 mins
Calories 97.8 kcal
Protein 1g
Rating 2.5 (4 Reviews)
Mascarpone Stabilized Whipped Cream 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mascarpone Stabilized Whipped Cream

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How to Make Mascarpone Stabilized Whipped Cream

  1. Chill your mixing bowl and beaters in the refrigerator for at least 30 minutes before starting.
  2. Pour 2 cups (475ml) of heavy whipping cream into the chilled bowl.
  3. Beat with an electric mixer on medium-high speed until soft peaks form. This should take about 2-3 minutes.
  4. Gently fold in 1/2 cup (115g) of cold mascarpone cheese using a rubber spatula.
  5. Continue beating on medium-high speed until stiff peaks form. (This should take another 1-2 minutes).
  6. Gradually add granulated sugar, 1 tablespoon at a time, until desired sweetness is reached (approximately 2-4 tablespoons).
  7. Gently fold in 1 teaspoon of vanilla extract (optional).
  8. 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

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