Mascarpone Whipped Cream Topping For Cream Pies Recipes
STABILIZED MASCARPONE WHIPPED CREAM
Well if homemade whipped cream is awesome, this mascarpone version is even better! There's just something about mascarpone cheese that has such a wonderful, light flavor and it pretty much pairs well with everything - especially fruit.
Provided by Bonnie G 2
Categories < 30 Mins
Time 20m
Yield 3 cups, 10 serving(s)
Number Of Ingredients 10
Steps:
- Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
- 12. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
- The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won't remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it's piped or spread, etc, it'll stay put and nice and fluffy.
- *I prefer to use the mascarpone cheese when still chilled, but soft, so that it'll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won't firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.
MASCARPONE FROSTING
Use this mascarpone frosting recipe to make delicious Tiramisu Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
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- In a medium bowl beat (with same beaters) the mascarpone and vanilla until smooth and creamy.
- Add the whipped cream to the mascarpone mixture and whisk strongly until smooth. Don't over mix. Use as a topping for cakes or fresh fruit. Enjoy!
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- Spoon the mascarpone cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, about 1 cup, allowing the mascarpone cheese to turn to a liquid consistency.
- Add the remaining heavy cream then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
- Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Continuing beating at a high speed until stiff peaks form.
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- Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
- 2. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won’t remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it’s piped or spread, etc, it’ll stay put and nice and fluffy. *I prefer to use the mascarpone cheese when still chilled, but soft, so that it’ll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won’t firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.
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