Mascarpone Whipped Cream/Frosting
Friends, this mascarpone whipped cream is one of those little luxuries that feels fancy but is so easy to make at home. It’s perfect for topping cakes, pies, or even just a bowl of fresh fruit.
Ingredients
- 8 ounces Mascarpone cheese
- 2 cups Heavy Whipping Cream
- 1⁄31⁄2 cups Powder sugar
- 2 teaspoons vanilla extract
- pinch of salt
Directions
Start with cold ingredients. Make sure your mascarpone cheese and heavy cream have been chilled in the fridge. Cold cream whips up light and fluffy so much better.
Combine mascarpone and sugar. In a medium mixing bowl, add the mascarpone cheese, powdered sugar, vanilla extract, and a pinch of salt. Give it a gentle stir to combine—just enough so the sugar starts to incorporate.
Whip the cream. Pour in the heavy whipping cream and use a hand mixer or stand mixer on medium speed. Beat until soft peaks form. This usually takes 2–3 minutes.
Check the texture. Stop occasionally to scrape the sides of the bowl with a spatula. Keep whipping just until the cream holds its shape—soft and pillowy but not too stiff.
Taste and adjust. Give it a little taste! If you want it sweeter, add a tiny bit more powdered sugar and whip again just to combine.