Mascarpone Whipped Cream Topping For Cream Pies Food

EASY MASCARPONE CREAM

Steps:

• In a medium bowl beat the cream and sugar until thick peaks appear (very thick).
• In a medium bowl beat (with same beaters) the mascarpone and vanilla until smooth and creamy.
• Add the whipped cream to the mascarpone mixture and whisk strongly until smooth. Don't over mix. Use as a topping for cakes or fresh fruit. Enjoy!

MASCARPONE CREAM RECIPE

Steps:

• Whisk the cream and powdered sugar until soft peaks form
• In a small bowl, gently mix together the mascarpone cheese and vanilla.
• Add mascarpone to softly whipped cream and continue to whisk until the mixture thickens and firm peaks form. Be careful not to over beat or the mixture could split.
• Use immediately or refrigerate until needed.

SWEET MASCARPONE CREAM RECIPE

Steps:

• Combine whipping cream, mascarpone, sugar and vanilla in a large metal bowl. With an electric mixer on high, beat until the mascarpone cream starts to seize and thicken.
• Turn mixer speed to low and slowly drizzle in milk, beating just until well combined. Keep in a sealed container in the refrigerator for up to a week

STABILIZED MASCARPONE WHIPPED CREAM

Steps:

• Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
• 2. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won't remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it's piped or spread, etc, it'll stay put and nice and fluffy. *I prefer to use the mascarpone cheese when still chilled, but soft, so that it'll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won't firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.

LEMON MASCARPONE CREAM PIE

Steps:

• Grease an 8 or 9 inch pie pan and preheat oven to 325°F (163°C). 2
• . Combine graham cracker crumbs, sugar and melted butter in a medium bowl and mix until combined.
• . Press the crumb mixture evenly into the bottom and up the sides of the pie pan, then bake for 8-10 minutes. Set aside to cool.
• . In a medium bowl combine the sweetened condensed milk, lemon juice and lemon zest then set aside.
• . In another large bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until very stiff peaks form.
• . Add the mascarpone cheese to the whipped cream and whip on medium speed just until combined, then continue gently folding together until well combined.
• . Add about 1/3 of the lemon mixture to the whipped cream and gently fold to combine.
• . Add the remaining lemon mixture and gently fold to combine.
• . Add a little yellow icing color or food coloring, if desired.
• 0. Add the filling mixture to the cooled pie crust and refrigerate until firm, 4-5 hours.
• 1. To make the lemon whipped cream, add all four ingredients to a mixer bowl and whip until stiff peaks form.
• 2. Top the pie with some lemon slices and mint leaves and pipe swirls of whipped cream around the edge.
• 3. Refrigerate until ready to serve.

MASCARPONE CREAM

Steps:

• Chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this mascarpone cream whip up better.
• Place 1 cup (8 oz.) of cold, drained mascarpone cheese into the chilled mixing bowl and mix on a medium low speed until smooth.
• Pour in 1 cup of powdered sugar, and mix on low at first to avoid powdered sugar clouds / explosions. Increase the speed to medium high once the powdered sugar is incorporated and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.
• Add in 1 tsp of vanilla extract or vanilla bean paste, then turn the mixer to a medium high speed and gradually pour in 2 1/2 cups of cold heavy cream. I like to do this in about 4 additions and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.
• Watch the mixture closely once the heavy cream is fully mixed in. It should thicken and take shape shortly after this (mine usually does within about 30 seconds of add in all the heavy cream). Take care not to over-mix this mascarpone cream!! If you do it can become soupy and sadly you won't be able to fix it.
• As soon as you see the frosting start to take shape, turn off your mixer and do a quick whisk test. Dunk your whisk attachment into the cream, then put it up and flip it upside down. The mascarpone cream should keep its shape and form a nice peak. If it doesn't, continue to mix on a medium high speed in 15-30 second intervals until it does.
• This mascarpone cream can be used to frost cupcakes, decorate layer cakes, or even top cookies, ice cream, and pies! It pipes well and can be stored in the fridge for up to 2 days in an airtight container.

STABILIZED MASCARPONE WHIPPED CREAM

Steps:

• Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
• 12. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
• The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won't remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it's piped or spread, etc, it'll stay put and nice and fluffy.
• *I prefer to use the mascarpone cheese when still chilled, but soft, so that it'll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won't firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.

PUMPKIN MASCARPONE PIE

Steps:

• For crust:
• Blend flour and salt in processor. Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes. DO AHEAD: Can be made 1 day ahead.
• Preheat oven to 350°F. Roll out dough on floured work surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch beyond rim. Crimp edges. Chill crust while making filling.
• For filling:
• Using electric mixer, beat pumpkin and sugar in large bowl until well blended. Add eggs and next 7 ingredients and beat until blended. Add mascarpone cheese and beat just until mixture is smooth. Transfer filling to prepared crust.
• Bake pie until custard is set, about 55 minutes. Transfer pie to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent with foil and chill.
• For whipped cream and mascarpone topping:
• Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
• Serve pie with topping.
• *An Italian cream cheese; sold at many supermarkets and at Italian markets.

MASCARPONE WHIPPED CREAM TOPPING FOR CREAM PIES

Steps:

• Whip all ingredients together until fluffy and stiff. Top pie, refrigerate at least two hours before cutting.