Homemade whipped cream is hard to beat — no pun intended. But whisking in some luscious mascarpone, bright lemon zest and a touch of powdered sugar for just the right balance of sweetness does just that. This recipe is the star of the show in a summery nectarine and berry parfait and a decadent way to top off mixed berry cobbler, but it can also elevate fresh berries or sliced peaches, pies and crisps.
I refrigerate my mixing bowl and beaters on hot days to keep everything as cold as possible.
- 1 Cup heavy whipping cream, very cold
- 2 Tablespoons powdered sugar
- 1/3 Cup mascarpone cheese or crème fraiche
- 1/2 Teaspoon very finely grated lemon rind
- Pinch salt
Step 1: Put 1 cup heavy whipping cream into a chilled stainless-steel mixer bowl. Beat on high speed until starting to thicken.
Step 2: Beat in 2 tablespoons powdered sugar until soft peaks form.
Step 3: Beat in ⅓ cup mascarpone cheese, 1/2 teaspoon lemon rind and a pinch of salt just long enough to combine.
Step 4: Scrape into a covered container and refrigerate until serving time (or up to 6 hours).