Mascarpone Whipped Cream

Mascarpone Whipped Cream Frosting is a thicker, richer, and creamier whipped cream. It balanced sweetness with a full-bodied cream that has a little weight to it.

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Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    0

  • Chill/Set Time:

    1 hour

  • Servings:

    About 4 cups (32oz). Enough for a layer cake or 24 individual desserts/cupcakes

Preparation

  • Materials

    Stand Mixer with Paddle & Whisk
    Hand Whisk
    Spatula
    Mixing Bowl with lid or plastic wrap

  • Prep

    Set the mascarpone out for 1-3 hours to bring it to room temp. Make sure it is 65F-70F at room temp. You do not want to let it get warm.
    Chill the cream, mixing bowl and utensils in the freezer for 20 to 30 minutes beforehand.
    Make sure everything is completely dry -You want them to be as cold as possible without freezing, building up frost. You want them utterly dry-no moisture.
    Set half of the confectioner’s sugar aside to mix into the mascarpone - about 1 cup.

  • Oven/Stove

    Not applicable

  • Shopping List

    Mascarpone Cheese 16oz (1 pack/8oz)
    Sweetened Condensed cream
    Heavy Whipping Cream
    Confectioners Sugar
    Corn Starch
    Vanilla Extract
    Almond Extract 
    Gelatin (Optional)

Ingredients

  • Whipped Cream

    Heavy Whipping Cream (chilled) 240g (=8oz =  1c)
    Corn Starch 5g (1 tsp)
    Confectioners Sugar 65g  (1/4 cup) (Up to 1/2 cup to make it thicker)
    Almond Extract 1 tablespoon
    Vanilla Extract 1 tablespoons
    Gelatin (Optional) 1tsp per 225g (1C)
    Cocoa Powder 30g (1/4 cup) (Optional for Chocolate Mascarpone Whipped Cream)

  • Whipped Cream

    Mascarpone Cheese, chilled 225g (8oz) (1 package)
    Sweetened Condensed Cream 50g
    Confectioner’s Sugar  (60 g) 1/4 Cup
    Vanilla Extract 1 tbsp
    Almond Extract 1 tbsp
    Corn Starch - add a little at a time if needed to thicken

  • Mascarpone Whipped Cream

    Whipped Cream
    Whipped Mascarpone

Steps

  • Whipped Cream

    STEP 1: Add the cream to the mixing bowl and start whipping on low (about 4 on a Kitchen Aid mixer).Let  the cream get frothy and a little more body (1-2 minutes) before you add the cornstarch first.

    STEP 2: As the cream begins to thicken gradually sift in confectioner’s sugar a little at a time and increase to medium (about a 6 on Kitchen Aid mixer) and continue whipping (3-5 minutes).

    STEP 3: Continuing to slowly sift in confectioner’s sugar then gradually increase the mixer speed to medium-high (About Level 7) until the mixture is getting thick.(about 3-5 minutes)

    STEP 4: When it reaches soft peak add the extracts and whip on high (Level 8 on a Kitchen Aid mixer).  (1-2 minutes)

    STEP 5: Let the mixer run on medium high until you reach a soft peak.(about 5-10 minutes). Add any food coloring now.

    STEP 6: Increase the mixer speed to high to work it to a full firm peak. (about 1-2 minutes) Keep an eye on it and test it - you don’t want to overwhip!

  • Whipped Cream

    STEP 1: Mix the mascarpone cheese and the sweetened condensed cream in a mixer with paddle attachment on low speed just enough to mix.

    STEP 2: Switch to the whisk attachment and whip on medium to medium high speed adding in the confectioner's sugar little by little and extracts. Whip until it is light and smooth (1-2 minutes) - do not overwhip.

  • Mascarpone Whipped Cream

    Fold the whipped cream into the mascarpone by hand with a spatula, then whisk a little to make sure it is fully incorporated.

Notes

FLAVORING
Flavor with extracts, pastes or dried fruit powders.

COLORING
Use gel coloring. Color at the end of mixing the whipped cream. You can also add color to the mascarpone whip. That will help give you evenness when you fold them together. 

DECORATING
Decorate as you would with any whipped cream. Top desserts and frost cakes or cupcakes. Makes swirls and pipe simple embellishments. It is a whipped cream so it will lose volume. Add gelatin to make it firmer and more stable.

PAIRING
Think of mascarpone whipped cream anywhere you would used whipped cream or cream cheese. Frost layer cakes, cupcakes, tiramisu - I mean, this IS the tiramisu frosting!

SERVING
Serve a dollop on top of a dessert - fruit, pie, cake. Serve it plain or with caramel sauce, chocolate sauce, white chocolate sauce or a liqueur drizzled on top. I love this over a warm blondie with caramel sauce.STORINGFor longer term storage, keep in an airtight container in the refrigerator or freezer. Frosting will remain soft even after refrigerating, but you can always allow for it to come to room temperature before using if previously refrigerated or frozen.

VARIATIONS
Chocolate Mascarpone Whipped Cream just add 1/4 cup (29g) natural unsweetened cocoa powderFruit Mascarpone Whipped Cream - Add fresh fruit puree or juice (about ¼ cup) to the mascarpone when you whip it.

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