Ingredients
Whipped Cream
- ½ cup (4 ounces / 115 g) mascarpone cheese
- ½ cup plus 2 tablespoons cold heavy cream or whipping cream
- 1 tablespoon organic granulated sugar, maple syrup, or honey
- ½ teaspoon vanilla paste, extract, or seeds from ½ a vanilla bean
- 1 pinch salt
Instructions
- Combine Ingredients: In the bowl of a stand mixer fitted with the whip attachment, or in a large bowl if using an electric beater or whisk, add mascarpone, cold heavy cream, sugar, vanilla, and a pinch of salt. Ensure all ingredients are cold to aid whipping.
- Whip to Soft Peaks: Whip the mixture on high speed until soft peaks form. This means when you lift the whisk and turn it upside down, the peak of cream gently flops over itself. This process takes about 1-2 minutes but requires close attention to avoid over-whipping, which causes graininess or separation.
- Rescue Over-whipped Cream (Optional): If the cream becomes grainy or begins to separate due to over-whipping, gently fold in 2-4 tablespoons of cold heavy cream until the mixture smooths out again, restoring its creamy texture.
- Serve or Store: Use the mascarpone whipped cream immediately to top desserts, fruits, or drinks, or cover and refrigerate it for up to 2 days in an airtight container.
Notes
- Use cold ingredients and chilled equipment for best whipping results.
- Do not over-whip to avoid graininess; stop whipping as soon as soft peaks form.
- Sweetener can be adjusted according to taste or substituted with maple syrup or honey for different flavor profiles.
- If over-whipped, rescue by gently folding in additional cold heavy cream.
- Store refrigerated and consume within 2 days for optimal freshness and texture.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Dessert Topping
- Method: Blending
- Cuisine: International
- Diet: Vegetarian
