Mascarpone Cream

Dollop of cream sitting on a white plate with strawberries and a spoon.

Mascarpone cream is perfect to serve with your desserts for a touch of elegance. Richer and more stable than whipped cream, and it's made in just 5 minutes.

Course Sweet Treat

Cuisine International

Total Time 5

Servings

Calories 272kcal

Author Lee-Ann Grace

Ingredients

250 ml thickened cream (must be suitable for whipping) fridge cold
250 g mascarpone cheese fridge cold
45 g icing sugar (powdered/confectioner's sugar) sifted
2 teaspoons vanilla extract

Metric - US customary

Instructions

Place all of the ingredients in a large mixing bowl, or the bowl of a stand mixer.
250 ml thickened cream (must be suitable for whipping), 250 g mascarpone cheese, 45 g icing sugar (powdered/confectioner's sugar), 2 teaspoons vanilla extract
Using a hand mixer or stand mixer with a whisk attachment, beat until combined and the mixture reaches firm peaks (see my notes).
Then importantly don't mix any further (or it will split) and use immediately or refrigerate until needed (but don't mix again when serving).

Video

Notes

Drain off any liquid that may be sitting on top of the mascarpone.
For the best result use the cream and mascarpone straight from the fridge.
Putting the mixing bowl and the beater/s in the freezer for 10 minutes before you start will help keep the mixture cold.
Whipping the cream - the first stage is soft peaks. This is when the mixture holds its shape briefly but then falls back into the cream. The second stage is firm/stiff peaks, this is where the cream will hold its shape. Warning! Overmixing at this stage will make the cream go grainy, then you are on your way to butter.
Depending on the speed at which the mixture is being whipped, the difference between the two stages can be seconds! As soon as the mascarpone mixture starts to thicken, I recommend checking every few seconds by stopping and lifting out the mixer before continuing.

*Please note that the amount of calories per serving and nutrition information is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition