If you’re looking for an easy no-bake dessert or a great way to stabilize whipped cream, look no further than this mascarpone whipped cream recipe!
Sometimes the most memorable dish at a meal, is the simplest. It’s incredible to me how a small twist on a basic can make such a lasting impression, as was the case with this recipe. For our 10 year wedding anniversary, the Godfather and I planned a trip to Germany/France. As timing worked out, we traveled in April, but our anniversary isn’t until May. We decided to celebrate close to the event by booking a sitter (Princess A traveled with us), and going to tea at the Ritz-Carlton in Tyson’s Corner, just the two of us. It was lovely, as expected, and everything was good, but the celebratory dessert they brought out for us at the end of the meal had me purchasing mascarpone on our next grocery run.
The dessert was a hill of mascarpone whipped cream studded with fresh strawberries. That was it. Simple, isn’t it? But we really enjoyed how the mascarpone balanced out the sweetened whipping cream and was the perfect compliment to ruby red strawberries. Naturally, I had to make it for you and share it here.
I almost *almost* made this for 4th of July at our house too. I was going to make a quick shortbread base, cool it, top it with a layer of the mascarpone whipped cream, and then use berries to create a flag design, but we went with grilled pound cake instead. The point is, this dessert/topping concoction is one you need to file away for making later. Not too sweet, versatile, and such a perfect compliment to fresh fruit, this is probably my new favorite way to stabilize whipped cream, especially when fruit is involved.
I added vanilla bean to mine, because I wanted too. Vanilla extract is a perfectly delicious substitute (and what they Ritz Carlton used). Great alternatives to change up the flavor would be citrus zests like lemon or orange, cinnamon, or even a bit of honey. Three cheers for the simple things in life. 😉
Mascarpone Whipped Cream
- 3/4 cup mascarpone cheese
- 3/4 cup heavy whipping cream
- 1 1/2 tbsp granulated sugar
- 1 tsp vanilla bean scraped *or* 1 vanilla extract
- Combine all ingredients in a medium mixing bowl (if using a handheld electric beater) or the bowl of a stand mixer fitted with the whisk attachment.
- Starting on low speed and working up to medium high, whip 3-4 minutes until the mixture becomes light and fluffy.
- Serve immediately or place plastic wrap along the surface and refrigerate until needed, up to 2 days.