5-Minute Mascarpone Whipped Cream
Serves 85 mins prep0 mins cook
More stable than regular whipped cream and with the savory tanginess of mascarpone, this whipped mascarpone is an ideal accompaniment to fruit desserts, cakes and puddings. It can be made up to 2 days ahead of serving and refrigerated until needed.
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What you need
Instructions
0 In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric beater or whisk), combine the mascarpone, cream, sugar, vanilla, and salt. 1 Whip on high until soft peaks form (i.e., when you lift the whisk out and hold it upside down, a peak of cream flops over itself), 1-2 minutes. 2 Use right away, or cover and refrigerate for up to 2 days. 3 If storing it for more than a few hours, you may need to whisk it again if it has deflated slightly or started to separate.View original recipe