Vanilla Mascarpone Cream
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This marscapone cream is wonderful on fresh fruit or pound cakes...fruit crisps...crepes. The posibilities are endless!!!
- Ready In:
- Using an electric mixer, whip marscarpone with cream and sugar until thick like firmly whipped cream. Add vanilla. Cover and chill until needed, up to 2 days. (Remove from fridge and bring to room temperature just before serving, optional).
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This is absolutely the best whipped topping for desserts and fresh fruit I've ever found. And so simple! It whips up in a jiffy, nothing to prepare, and makes any dessert shine. <br/>For a sauce option that isn't sweet, I didn't add sugar, threw in a little nutmeg instead of vanilla, and extra milk to thin it down. I poured that mixture over baked salmon and it was sensational. This is a winner no matter what you do with it!Reply