Mascarpone whipped cream
From Alanna at bojongourmet.com
Ingredients
- 4 ounces mascarpone
- ½ cup plus 2 tablespoons cold heavy cream or whipping cream
- 1 tablespoon organic granulated sugar or maple syrup
- ½ teaspoon vanilla paste, extract, or seeds from ½ a vanilla bean
- 1 pinch salt
Instructions
- In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric beater or whisk), combine the mascarpone, cream, sugar, vanilla, and salt.
- Whip on high until soft peaks form (i.e., when you lift the whisk out and hold it upside down, a peak of cream flops over itself), 1-2 minutes.
- Use right away, or cover and refrigerate for up to 2 days.
- If storing it for more than a few hours, you may need to whisk it again if it has deflated slightly or started to separate.