Whipped Mascarpone Cream

Before you start

Whipping mascarpone with heavy cream gives you something between whipped cream and frosting: airy enough to spread like a cloud, but with mascarpone's high fat content to hold its shape for days in the refrigerator. It tastes rich and milky rather than sweet, which makes it ideal for fruit tarts, berry layer cakes, pavlova and tiramisu-style desserts.

Mascarpone can turn grainy in seconds if it is overbeaten or warm, so the method is the most important part. Keep both dairy ingredients very cold, loosen the mascarpone gently with the sugar first, then add the cream gradually and whip only until it holds medium-stiff peaks. It continues to firm up as it chills.

Ingredients

• 225 g (8 oz, 1 cup) mascarpone — cold
• 240 ml (1 cup) heavy cream — 36–40% fat, very cold
• 50 g (scant ½ cup) powdered sugar
• 1 tsp vanilla extract — or ½ tsp vanilla bean paste
• 1 pinch fine salt

Method

1. Chill the bowl and beaters in the freezer for 10 minutes.
2. Put the cold mascarpone, powdered sugar, vanilla and salt in the bowl. Beat on low speed for 20 to 30 seconds, just until smooth and loosened. Do not beat longer.
3. With the mixer on low, pour in the cream in a slow stream over about 30 seconds, so it blends into the mascarpone without lumps.
4. Increase the speed to medium and whip until the mixture thickens and holds medium-stiff peaks that curl slightly at the tip, usually 1 to 2 minutes. Watch closely; it can go from smooth to grainy very quickly.
5. Finish by hand with a whisk if you are unsure. Use it immediately for spreading or piping, or cover and refrigerate it for up to a day before assembling.

Tips for success

• Stop before you think it is done. Mascarpone cream firms further in the refrigerator and when spread on a cake.
• Taste and add a little more sugar at the end if you are pairing it with very tart fruit like raspberries or rhubarb.
• Brands of mascarpone vary in moisture. A very soft one may need a little extra whipping time; a dense one may need a tablespoon more cream.

Substitutions

Mascarpone

Full-fat block cream cheese gives a tangier, cheesecake-like cream. Beat it until smooth and soft before adding the cream; it is less prone to graining.

Powdered sugar

Use 2 tbsp honey or maple syrup for a rounder flavor. The cream is slightly softer and tinted, so stop at firm peaks.

Heavy cream

Whipping cream around 30% fat works but gives a softer cream that holds peaks less well; use it as a filling rather than for piping.

Variations

Lemon mascarpone cream

Fold 80 g lemon curd into the finished cream for a bright filling for berry cakes or tarts.

Marsala mascarpone cream

Add 2 tbsp sweet Marsala with the cream for a tiramisu-style filling. The alcohol is not cooked off.

Troubleshooting

Cream looks grainy or curdled

It was overbeaten. Fold in 2 to 3 tbsp cold unwhipped cream by hand with a spatula until it smooths out, then stop mixing.

Cream stays runny

The ingredients were warm or the mascarpone was very soft. Chill the bowl with the cream in it for 15 minutes and whip again briefly.

Lumps of mascarpone in the cream

The cream was added too quickly. Next time loosen the mascarpone first; now, whisk briefly by hand to break up the lumps.

Storage

Refrigerate the cream, or desserts made with it, covered, and use within 3 days. Do not leave it at room temperature for more than 2 hours. Freezing makes it grainy and watery.

Safety notes

Contains milk. Mascarpone is a perishable soft cheese; keep it refrigerated at 4°C (40°F) or below until you use it.