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Recipe for Whipped Cream with Maple & Mascarpone

Updated: Mar 2

I was thinking about a recipe for whipped cream frosting for some of my favorite cakes. For years, I always thought of mascarpone as nothing more than an ingredient used in our decadent Tiramisu. However, being the curious insomniac chef that I am, and always wanting to bump things up to the next level. I started thinking about mascarpone cheese one night when I couldn't sleep, and how many different ways I could use it. Enter the idea for this delicious way of making boring old whipped cream, fun, exciting, and absolutely more flavorful.

This recipe has a ton of different uses and you can take it both savory or sweet depending on the dish in which you want to utilize it. The cream comes together in just a few minutes, and is incredibly flavorful, whips up a touch stiffer than traditional whipped cream, but certainly not overly heavy or that sometimes off-putting mouthfeel of buttercream.

Recipe for Whipped Cream with Maple & Mascarpone

Prep Time: 15-20 Minutes (including bowl chilling time)

Cooking Time: 5 Minutes

How to Make Whipped Cream:

Take your clean mixer bowl and whisk attachments (or beaters if using a hand mixer) and place them into your freezer for at least 15 minutes while you gather the rest of your ingredients.

Ingredients for Whipped Cream:

  • 3/4 cup Heavy or Manufacturing Cream (at least 40% or higher fat)

  • 2 Tablespoons Dark Brown Sugar, lightly packed

  • Pinch of Kosher Salt

  • 1.5 teaspoons Maple Extract

  • 1/2 plus 1/8th Teaspoon Nielsen-Massey Pure Vanilla Extract

  • 8 ounces mascarpone cheese (room temperature)

Place all ingredients at once into your chilled mixing bowl, and whip on high until stiff peaks. Caution: Do not over whip, otherwise you will end up with butter. (See savory notes at the bottom).

Yield: 6-8 Servings

Calories: Oh come on, it's whipped cream... don't ask

Storage: Store in an airtight container in the fridge for 1-2 days

Savory Notes:

To turn this into a delicious savory buttery spread for some piping hot warm bread, simply omit the sugar from the recipe, and whisk a little bit longer... then slather this delicious concoction on your favorite warm dinner roll or your breakfast toast.

This maple mascarpone cream can be also used as a savory topping for roasted butternut squash soup. Again simply omit the brown sugar, and put it into a piping bag with an open star tip.

Check out other great recipes, and tips and tricks for Easy, Effortless Entertaining from AWG Private Chefs

About the Author: Certified Master Chef, Sommelier & Wine Educator, Sean Andrade is the Executive Chef Owner of AWG Private Chefs headquartered in Northern California. Voted best personal chefs and best caterers in San Francisco, and #1 Private Chef company in California. Chef Sean has worked in the restaurant and hospitality industries worldwide for more than 25 years. AWG Private Chefs offers highly custom-tailored, bespoke private chef dining experiences, personal chef service, and private event catering in over 30 countries around the globe.

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