Vanilla Mascarpone Cream

Course: Dessert

Cuisine: Italian, North American

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 294kcal

Author: Lord Byron's Kitchen

For those times when whipped cream just won't cut it, Vanilla Mascarpone Cream is what you need! It's super creamy and thick, does not deflate like whipped cream, tastes sweet and slightly tart at the same time, and finally, it's loaded with vanilla beans!

Print Recipe

Ingredients

475 grams mascarpone cheese (just under two cups)
1 cup confectioner's sugar
1 cup 35% whipping cream
2 tablespoons vanilla bean paste (or two teaspoons vanilla extract)

Instructions

Before you start, place your mixing bowl into the freezer. An ice-cold bowl will help to make whipping the mascarpone and the cream faster and easier. Allow the bowl to chill for 5 minutes.
Transfer the cold mascarpone to the chilled mixing bowl. Beat for just a minute or two to loosen up the dense ingredient.
Next, add in the cold cream (heavy or whipping cream) and beat to incorpate until smooth.
Add the confectioner’s sugar. Beat until well incorporated.
Finally beat in the vanilla bean paste, or vanilla extract, if using.
Cover the bowl well and keep refrigerated until ready to use. Vanilla Mascarpone Cream will keep up to one week if refrigerated.

Notes

One serving is equal to 1/4 cup.

Nutrition