Mascarpone And Lemon Whipped Cream

Mascarpone And Lemon Whipped Cream
4.7 from 3 ratings
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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. 
Servings
6
servings
mascarpone lemon cream recipe
Ingredients
  • 1 cup heavy whipping cream, very cold
  • 2 tablespoon powdered sugar
  • 1/3 cup mascarpone cheese or crème fraiche
  • 1/2 teaspoon very finely grated lemon rind
  • pinch salt
Directions
  1. Put 1 cup heavy whipping cream into a chilled stainless-steel mixer bowl. Beat on high speed until starting to thicken.
  2. Beat in 2 tablespoons powdered sugar until soft peaks form.
  3. Beat in ⅓ cup mascarpone cheese, 1/2 teaspoon lemon rind and a pinch of salt just long enough to combine.
  4. Scrape into a covered container and refrigerate until serving time (or up to 6 hours).
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