MASCARPONE WHIPPED CREAM FROSTING
This stabilized whipped cream recipe is my all-time favorite, and it can be ready in 15 minutes! It's light and airy - perfect to top cupcakes or ice cream, dip fruit in, or just eat by the spoonful.
Provided by Leslie Kiszka
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Chill a large mixing bowl in the fridge (optional, but strongly encouraged).
- In your chilled bowl, combine mascarpone cheese and sugar on a high speed until completely combined.
- Add vanilla and heavy cream, and mix on a low setting until it is mostly combined. Now increase speed to high and whip until stiff peaks form - it may take a little while, so be patient!
- Once your cupcakes, cake or whatever treat you desire to top this with is cooled and ready to go, fit a piping bag with desired tip and go to town with frosting them. Enjoy!
Nutrition Facts : Calories 127 kcal, Sugar 4 g, Sodium 13 mg, Fat 12 g, SaturatedFat 7 g, Carbohydrate 5 g, Protein 1 g, Cholesterol 37 mg, UnsaturatedFat 3 g, ServingSize 1 serving
STABILIZED MASCARPONE WHIPPED CREAM
This Stabilized Mascarpone Whipped Cream is my favorite homemade whipped cream recipe! It's perfect for frosting cakes and cupcakes, topping pies, eating with fruit - or even just by the spoonful!
Provided by Life Love and Sugar
Categories Dessert
Time 10m
Number Of Ingredients 9
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.
- 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.
Nutrition Facts : ServingSize 3 cups whipped cream, Calories 3263 calories, Sugar 174 g, Sodium 1513.1 mg, Fat 267.3 g, SaturatedFat 162.4 g, TransFat 3.7 g, Carbohydrate 196.5 g, Fiber 6.4 g, Protein 40.3 g, Cholesterol 797.1 mg
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 STABILIZED WHIPPED CREAM
This is the best way I have found to make stabilized whipped cream that will hold up for days. And it is pretty yummy too!
Provided by -Mary-
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Whip the cream in a cold bowl with chilled beaters until fairly thick. Stop the mixer and add the cold mascarpone to the bowl. Continue whipping until thick and peaks form. Add sugar 1 tbsp at a time until the mixture is sweet enough for you. I usually add about 2-4 tbsp of the sugar.
Nutrition Facts : Calories 97.8, Fat 10.5, SaturatedFat 6.5, Cholesterol 38.8, Sodium 10.8, Carbohydrate 0.8, Protein 0.6
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