Homemade whipped cream is good, but making some Mascarpone Whipped Cream is even better! This is great to add to pies, fresh fruit, and everywhere else!
Mascarpone Whipped Cream
I love, love, love fresh berries with homemade whipped cream. There just some thing so sweet about and peaceful about it. However, have you ever mixed Mascarpone Cheese into it? It adds a bit of tanginess that adds so much more depth to the flavor. I’ve even added a shot of whisky to this whipped cream. It’s a stable whipped cream that hold ups well overnight and won’t weep if you use it for strawberry shortcake or as a frosting for cakes and cupcakes.
Today, we are going to soften the thin and crispy cookies that we just made. It’s an easy construction day for our Icebox Cake.
If you’ve made your own Mascarpone Cheese, you know how easy it is and how delicious it. You can let your cookies sit for another day if you want to take the day to make your own cheese. I make it often and keep the leftovers frozen. I haven’t had any issues using it once it’s thawed.
The Mascarpone Cheese should only be whipped once. If you make this whipped cream and don’t use it right away, don’t plan on re-whipping it to use later. The cheese just doesn’t like it.
Once the whip cream is made, it’s a simple process of layering the crispy chocolate chip cookies and cream. Then cover it and place it in the fridge overnight.
The whipped cream will soften up the crispiest of cookies. Don’t worry, you’ll be able to cut through it tomorrow.
This is part of a three post series – Cookie Ice Box Cake, Crispy Chocolate Chip Cookies and Mascarpone Whipped Cream
Want to use Mascarpone cheese in more delicious recipes? Try this No Bake Strawberry Mascarpone Tart, some Sausage Stuffed Mushrooms with Mascarpone, or enjoy some hazelnut-cocoa mascarpone stuffed french toast sandwiches for breakfast.
Here are a few more Whipped Cream Recipes you may enjoy
Low Carb Chocolate Whipped Cream
Mascarpone Whipped Cream
Ingredients
- 3 C cold heavy cream
- 2 Tbsp sugar
- 1 Tbsp whiskey (optional)
- 8 ounces mascarpone cheese
Instructions
- Whisk the heavy cream and the mascarpone in a chilled bowl until soft peaks form. Add sugar and whiskey. Whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours).
Notes
As soon as the whipped cream was ready, I made my cookie layers.
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Amanda @ Kevin & Amanda says
Have mercy!! Looks amazing!! 🙂
Karyn Granrud says
Thanks so much, Amanda! And thanks for the help with the .gif! I’m planning another one for Friday’s post. Check back for that one 🙂
Nessa says
Delicious! I’ll have to try it soon 🙂
Karyn Granrud says
It’s great for so many different desserts and fruit! Enjoy!
Annette says
can I use without whiskey for whipped cream and add lemon other flavoring?
Karyn Granrud says
Yep! you can totally omit or change the change the flavor. I’d cut the lemon in half and see how the flavor is first. I think it’s a stronger flavor compared to the whiskey. Enjoy!
Dajoine M says
When I tried this recipe, it came out very runny and soupy. I followed all of the instructions except I forgot to chill my mixing bowl. Could that be the problem?
Karyn Granrud says
No sure. How long did you whip it for? It’s been quite a while since I’ve made this recipe, but maybe try whipping the cream until it starts to thicken and then slowly add in the mascarpone cheese. Whipped cream takes about 3 minutes in a stand up mixer on medium-low setting to thicken up. Were you whipping it by hand?
Rosa DeLucia says
My first experience with Mascarpone was the same, runny. I asked my sister who is avid baker what could have been the problem and told me in most cases Mascarpone has to come to room temperature. I referred back to the recipe and realized I overlooked that comment.
Karyn Granrud says
It can be tricky and it can’t be whipped up in advanced. You must whip and eat the same day.
Sunitadsa says
Hi, If I have excess frosting how do I preserve it? or can I put it in freezer for later use?
Karyn Granrud says
From my experience with mascarpone cheese, you can only whip it once. IT may hold for a day, but I don’t think you;ll get the same volume again. It is a cheese after all. I’d use it as a fruit dip on the side if you can’t use it all in a cake.
Wendy shields says
Yum have to try this
Noreen says
I’ve made mascarpone whipped frosting once before and it was a hit. The recipe I used contained 2 cups whipping cream though. I made it again today, but it never reached the med/stiff peak stage. Instead, it went from soft peak, to broken/curdled/loose.
Do you have any experience or idea why this would have happened?
Thank you!!!
Karyn Granrud says
The only thing I can think of is that you didn’t use heavy whipping cream – you need all the fat! or it wasn’t cold enough – the fat needs to be COLD! Sounds like the fat separated from the water as in curds and whey. The fat in the cream is what gives the cream it’s body when the air is whipped into it. Better luck next time.