Description
This Stabilised Mascarpone Whipped Cream recipe creates a rich, creamy, and stable whipped topping perfect for desserts. Combining heavy cream, powdered sugar, vanilla, and mascarpone cheese results in a luscious texture that holds its shape longer than regular whipped cream, ideal for cakes, tarts, and parfaits.
Ingredients
Ingredients
- 240 ml Heavy / Thickened Cream (minimum 30% fat content)
- 30 g Powdered Sugar (adjust to taste)
- 1 teaspoon Vanilla Paste or Vanilla Extract (optional)
- 120 g Mascarpone Cheese
Instructions
- Chill Ingredients and Equipment: Ensure the heavy cream, mascarpone cheese, and all utensils including the mixing bowl and whisk attachment are thoroughly chilled. Cold ingredients and tools help the cream whip better and faster.
- Combine Cream, Sugar, and Vanilla: In a large mixing bowl or the bowl of a stand mixer with whisk attachment, add the heavy cream, sifted powdered sugar, and vanilla paste or extract if using. This mixture will form the base of your stabilized whipped cream.
- Whip to Soft Peaks: Using a hand mixer or stand mixer on medium to medium-high speed, whip the cream mixture for approximately 5 minutes or until soft peaks form. You will notice soft waves or swirl patterns appear on the surface of the cream. This stage ensures the cream is aerated but not overwhipped.
- Add Mascarpone and Whip to Medium-Stiff Peaks: Add the mascarpone cheese to the whipped cream and continue whipping on medium speed for a couple of minutes until the mixture reaches medium to stiff peaks. Be careful to stop as soon as the cream looks stable and smooth to avoid a lumpy or grainy texture.
- Use or Store: Use the stabilized mascarpone whipped cream immediately as a topping or filling. Alternatively, cover tightly with plastic wrap directly touching the cream surface and refrigerate to prevent a crust from forming. It can be stored in the fridge for later use.
Notes
- Soft peaks are when the whipped cream can hold its shape but the peaks curl over when the whisk or beaters are lifted.
- Stop whipping once medium to stiff peaks are reached to avoid overwhipping which causes a grainy texture.
- Chilling all ingredients and equipment is key to achieving stable whipped cream.
- The powdered sugar sweetens the cream while also helping with stabilization.
- Vanilla paste adds flavor but is optional.
- This stabilized whipped cream holds up better than plain whipped cream, making it excellent for decorating and filling desserts.
