Description
This recipe features a luscious Mascarpone Cream ideal for frosting cakes, filling pastries, or serving as a creamy dessert topping. The mascarpone cream is whipped to soft peaks with heavy cream, powdered sugar, and vanilla extract for a light yet rich texture and flavor.
Ingredients
Scale
Mascarpone Cream Ingredients
- 1 cup Heavy Cream
- 8 ounces Mascarpone Cheese (or Cream Cheese)
- 1 1/4 cups Powdered Sugar
- 1 teaspoon Vanilla Extract or Vanilla Bean Paste (or 1/2 teaspoon Almond Extract)
Instructions
- Prepare Ingredients: Make sure the mixing bowl and heavy cream are cold to ensure the proper whipping consistency.
- Whip Mascarpone: Add the mascarpone or cream cheese into a bowl and whip for 1 minute, scraping down the sides to incorporate evenly.
- Add Remaining Ingredients: Pour in the heavy cream, powdered sugar, and vanilla extract, then whip the mixture until soft peaks form. For a stiffer frosting, whip longer or add 1/4 cup more powdered sugar.
- Taste and Store: Adjust sweetness if desired. Refrigerate if not using immediately. Use as a frosting for cakes, a cake filling, or a dessert topping.
Notes
- Keep the bowl and heavy cream chilled before whipping to achieve better volume.
- For a thicker frosting, increase powdered sugar amount as needed.
- This cream works well as a versatile dessert component—try it in layered cakes, as a pastry filling, or dolloped on fresh berries.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
