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–+ servings
Whole Foods copycat mascarpone whipped cream in a jar
Ainseanlea @ The Stush Kitchen

Easy Mascarpone Whipped Cream Recipe (Whole Foods Copycat)

A light yet flavorful whipped cream stabilized with mascarpone cheese just like the Whole Foods berry Chantilly cake! Recipe fills a 3 layer 8-inch cake and frosts 12-16 cupcakes
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 32 ounces
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
 

Equipment

Method
 

  1. Add the cold heavy cream to a chilled mixing bowl along with the confectioner's sugar and whip on high speed (level 8 on my Kitchen Aid mixer) until it forms soft peaks.
    At soft peaks the whipped cream should flop over slightly when inverted (similar to a Santa's hat).
  2. Once the heavy cream has reached soft peaks add all the mascarpone cheese (and vanilla if using) and whip again until stiff peaks. This should only take 10-20 seconds.
  3. Use as desired.
    If not using immediately store in an air-tight container for up to 2 weeks. Whip again for about 30 seconds before use to smoothen again.

Notes

  1. Gradually bring your mixer up to high speed to avoid heavy cream splashing out of the bowl.

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