All my pastry-chef friends use some variation of this mascarpone whipped cream, which is very stable and can be made a day ahead. It’s just the thing for layering with a rhubarb-strawberry compote and buttery graham cracker crumbs to make a variety of treats.
Yields about 3 cups
- 6 ounces mascarpone
- 2/3 cup chilled heavy cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
1. In the bowl of a stand mixer fitted
with the whisk attachment (or in a large bowl if using a hand mixer), combine all ingredients. Beat on low for about
1 minute.
2. Increase speed to medium-high. Whip until stiff peaks form, between 1 and 2 minutes. Don’t overbeat. Store covered in the fridge until ready to use.
