Mascarpone Cream (Two Ingredients, Endless Uses)
Ingredients
- 2 oz mascarpone cheese I like Galbani
- 8 oz heavy whipping cream preferably organic
- 1 Tbsp powdered sugar (more or less to taste, and optional)
- ½ tsp vanilla extract (or powder, optional)
Instructions
- Beat the room temperature mascarpone cheese until soft.
- Pour in the cream and add the confectioner’s sugar and vanilla (if using.)
- Beat until soft peaks form, then lower the speed to beat until desired consistency (soft, but stiff peaks.) Don’t over beat or you’ll have a terrible end result.
- Refrigerate until ready to use, or serve immediately.
Notes
- Nutrition value is with 1 tablespoonful of powdered sugar.
- Serve as a topping, or on its own with macerated berries to top, or fruit compote, or in place of ice cream or sauces.
Nutrition
Serving: 1 | Calories: 264kcal | Carbohydrates: 4g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 78mg | Sodium: 23mg | Potassium: 54mg | Sugar: 4g | Vitamin A: 1032IU | Vitamin C: 0.3mg | Calcium: 57mg | Iron: 0.1mg
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