Mascarpone Whipped Cream (10 Minute Frosting)
This mascarpone whipped cream is the perfect not-too-sweet and stable frosting that goes perfectly on everything!
Ingredients
- 12 oz Mascarpone cheese room temp
- 1 ½ cup Heavy cream cold
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Into a big mixing bowl, add the heavy cream, vanilla extract, and powdered sugar and mix with an electric hand mixer until stiff peaks form. (don't overbeat the mixture so you don't create butter)
- Add the mascarpone cheese (which is at room temperature) and mix it lightly into the whipped cream using a spatula until a creamy mixture forms.
- Do not overmix this mixture! Stop just when the mixture is creamy and smooth. If you overmix this, the mixture will curdle and lose its creaminess.
Notes
- I recommend using a stand mixer or an electric hand mixer to whip this up. It is easier and quicker.
- Do not overmix this! If you overmix this cream, it will curdle and will ruin the creaminess of this cream.
- Let the mascarpone cheese come to room temperature before mixing, it will incorporate a lot easier.
- In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
- Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- If you want to make this chocolate flavored, add ⅓ cup of cocoa powder (sifted) and 50 g of cooled melted chocolate.
Nutrition
Calories: 919kcalCarbohydrates: 47gProtein: 11gFat: 94gSaturated Fat: 59gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 248mgSodium: 95mgPotassium: 115mgSugar: 4gVitamin A: 3337IUVitamin C: 1mgCalcium: 237mgIron: 0.1mg
Tried this recipe?Let us know how it was!