Mascarpone Whipped Cream (5 Minute Frosting)
This mascarpone whipped cream is the perfect frosting! It is light, fluffy, not too sweet, and holds its shape beautifully on all your favorite desserts.
Ingredients
- 12 oz Mascarpone cheese room temp
- 1 ½ cup Heavy cream cold
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- For the best results, put your mixing bowl and beaters in the freezer for 10 minutes before starting.
- Whip the cream: In a large bowl, add the cold heavy cream, powdered sugar, and vanilla extract.
- Use an electric hand mixer or stand mixer to whip the cream until it forms stiff peaks. Be careful not to overmix, or it will turn into butter.
- Add the cold mascarpone cheese to the bowl. Use a rubber spatula to gently fold the cheese into the whipped cream just until it is smooth and creamy.
- Do not use the electric mixer for this step, or the cheese might curdle and get watery.
Notes
- Keep everything cold: Cold heavy cream, cold mascarpone, and a chilled bowl are the secrets to a perfectly fluffy frosting. Never use room-temperature cream!
- Do not overmix: Mascarpone separates easily if it is beaten too much. Once you add the cheese, mix gently by hand with a spatula just until smooth.
- Fixing curdled cream: If you accidentally overmix and the frosting looks grainy, gently fold in a tablespoon of cold unwhipped heavy cream with a spatula to smooth it back out.
Nutrition
Calories: 345kcalCarbohydrates: 18gProtein: 4gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 93mgSodium: 35mgPotassium: 43mgSugar: 1gVitamin A: 1251IUVitamin C: 0.3mgCalcium: 89mgIron: 0.04mg
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