Stabilised Mascarpone Whipped Cream
This Stabilised Mascarpone Whipped Cream recipe is super easy to make in less than 10 minutes and with 4 ingredients only. It creates a deliciously creamy and fluffy frosting that will remain stable for much longer than traditional whipped cream!
Servings: 3 cups (approx)
Calories: 499kcal
Ingredients
- 240 ml Heavy / Thickened Cream min 30% fat content
- 30 gr Powdered Sugar (more or less to taste)
- 1 teaspoon Vanilla Paste (optional) or vanilla extract
- 120 gr Mascarpone Cheese
Instructions
- Before starting, make sure that the cream, mascarpone and utensils are cold.
- In a large mixing bowl (if using a hand mixer) or the bowl of a stand mixer fitted with the whisk attachment, combine the thickened / heavy cream, sifted powdered sugar and vanilla paste (optional).
- With your mixer set on medium to medium-high speed, whip the cream for about 5 minutes or until the cream starts to thicken and you can see soft waves or swirl pattern appear on top of the cream. This stage is called soft peaks (see note 1).
- Add the mascarpone cheese and continue to whip on medium speed for a couple of minutes or until you reach medium to stiff peaks form. Stop as soon as the whipped cream looks stable to avoid turning lumpy or grainy (see note 2 and 3).
- Use straight away or store in the fridge covered with plastic wrap touching its surface to avoid getting a thin crust on top for a later use.
Video
Notes
- Note that the exact whipping time will vary based on your ingredients and utensils used. Always refer to texture rather than specified time!
- Once the mascarpone is added, the cream should start to thicken rather quickly. I recommend going slowly, stopping to scrape the bowl and checking the whipped cream consistency to insure you don't go over stiff peaks.
- How much you whipped your mascarpone frosting simply depends on how you plan on using it. If you don't need to pipe it, soft to medium peaks will do the trick. I find that medium peaks (stage of whipping used on the photos here) give you a great soft and fluffy texture while still being stable enough to pipe nicely. Because of the high fat content of mascarpone cheese, the cream will very quickly go from medium peaks to stiff peaks to over-whipped. I highly recommend stopping the whipping just before you reach stiff peaks to avoid turning grainy or lumpy.
Nutrition
Calories: 499kcal | Carbohydrates: 14g | Protein: 5g | Fat: 47g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 131mg | Sodium: 44mg | Potassium: 77mg | Sugar: 13g | Vitamin A: 1743IU | Vitamin C: 0.5mg | Calcium: 109mg | Iron: 0.1mg