Mascarpone Stabilized Whipped Cream Recipes

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MASCARPONE WHIPPED CREAM FROSTING



Mascarpone Whipped Cream Frosting image

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

4 ounces mascarpone cheese
1/4 cup granulated sugar
1/4 teaspoon vanilla extract
1 cup heavy cream

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



Stabilized Mascarpone Whipped Cream image

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

1 1/4 cups (300ml) heavy whipping cream, cold
3/4 cups (86g) powdered sugar
1 tsp vanilla extract
8 oz (226g) mascarpone cheese, softened but still chilled*
1 1/4 cups (300ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1/4 cup (29g) natural unsweetened cocoa powder
1 tsp vanilla extract
8 oz (226g) mascarpone cheese, softened but still chilled*

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



Stabilized Mascarpone Whipped Cream image

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

1 1/4 cups heavy whipping cream, cold
3/4 cup powdered sugar
1 teaspoon vanilla extract
8 ounces mascarpone cheese, softened but still chilled*
1 1/4 cups heavy whipping cream, cold
1/2 cup powdered sugar
1/4 cup natural unsweetened cocoa powder
1 teaspoon vanilla extract
8 ounces mascarpone cheese, softened but still chilled
1 teaspoon water

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



Mascarpone Stabilized Whipped Cream image

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

8 ounces heavy whipping cream
8 ounces mascarpone cheese
powdered sugar

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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  • 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.
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