Whipped cream is nice. Normally. But every now and then you need something with a little more body. More spirit. More power.
And that’s where Mascarpone Whipped Cream comes in. You can even, as shown here, add a bit of pepper to make it savory. We serve savory mascarpone whipped cream alongside our tomato-pepper soup. Or leave the pepper off and serve with our Date Cake.
Super simple and it takes only a few seconds more than regular whipped cream.
- 4 ounces (or so) Mascarpone (about half the squat little tub)
- ½ a cup (or so) whipping cream
Yes, the ‘ingredients’ are about-ish numbers. This ain’t baking. And it’s nigh impossible to mess this up. Although you can make a big ole mess if you’re not careful when you start whipping the mascarpone.
- Scoop about 4 ounces of mascarpone into a small mixing bowl.
- With a hand mixer, start on lowest speed and slowly increase speed until the mascarpone is smooth and creamy.
You may want to use your hand or a towel to cover the bowl since mascarpone will tend to fly out of the bowl until it smooths out. But don’t be tempted to let the mascarpone come to room temperature. You need it cold to help the whipping cream.
- Slowly begin pouring the whipping cream into the mascarpone. At first it will decline to incorporate but will eventually acquiesce and create a thickish mass. Keep that towel handy until the mixture comes together.
- Slowly raise mixing speed to maximum and whip for 1-2 minutes until light and fluffy.