Whipped Mascarpone Cream
Whipped mascarpone cream is a stable, rich alternative to traditional whipped cream, achieved by folding softened mascarpone into chilled heavy cream and sugar. The secret lies in temperature control; both the cheese and the cream must be cold to ensure the structure holds without curdling.
Mind the temperature
Mascarpone breaks down into a greasy mess if overworked at room temperature. Keep everything chilled until the moment you start whisking.
- stand mixer or hand mixer
- large chilled mixing bowl
- balloon whisk attachment
- silicone spatula
What goes in.
- 8 ozmascarpone cheese, chilled
- 1 cupheavy whipping cream, cold
- 1/4 cuppowdered sugar, sifted
- 1 tspvanilla bean paste or extract
Softening by hand
Briefly whisk the mascarpone by itself first to loosen the texture before adding the cream; this prevents lumps that are impossible to beat out later.
The method.
Soften the base
Place the cold mascarpone in the chilled bowl. Whisk on low speed just until it loses its block-like shape and becomes smooth, about 30 seconds.
Add the liquid
Pour the heavy cream and vanilla into the bowl. Start the mixer on low to combine, then increase to medium-high.
Incorporate sugar
Once the cream begins to thicken and show trail marks, slowly add the sifted powdered sugar.
Watch for peaks
Stop the mixer when you see medium-stiff peaks. The cream should stand up on the whisk but have a slight curl at the tip. Over-whipping will turn it into butter.
Other turns to take.
Citrus Infused
Fold in a teaspoon of finely grated lemon or orange zest at the very end for brightness.
Coffee Variation
Replace the vanilla with a teaspoon of high-quality espresso powder dissolved in a tablespoon of the cream.
When it doesn't go to plan.
Always sift the powdered sugar to avoid gritty lumps in the finished cream.
If the cream is still thin after whisking, stop and put the bowl in the freezer for five minutes, then finish by hand with a whisk.
Use high-fat heavy cream; low-fat versions will not support the weight of the mascarpone.
The ones that keep coming up.
Can I make this ahead of time?
Yes, it holds well in the refrigerator for up to 4 hours. If it separates slightly, give it a few quick turns with a whisk before serving.
My cream looks grainy, what happened?
You have over-whipped it. If it is only slightly grainy, fold in a tablespoon of cold liquid cream by hand to smooth it out.