Mascarpone Stabilized Whipped Cream
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This is the best way I have found to make stabilized whipped cream that will hold up for days. And it is pretty yummy too!
- Ready In:
- Whip the cream in a cold bowl with chilled beaters until fairly thick. Stop the mixer and add the cold mascarpone to the bowl. Continue whipping until thick and peaks form. Add sugar 1 tbsp at a time until the mixture is sweet enough for you. I usually add about 2-4 tbsp of the sugar.
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