Best Maple Mascarpone Whipped Cream Recipe
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 with this easy to make recipe for maple mascarpone whipped cream.
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 Maple Mascarpone Whipped Cream
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
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.