My Whipped Cream

1. 1

   Use electric hand held mixer for faster and easier result.

2. 2

   Whip cream and once it starts to thicken up, add sugar and vanilla and keep whipping until it is very stiff.

3. 3

   Keep it in the fridge.

4. 4

   Whip mascarpone cheese, start at lowest speed on your mixer.

5. 5

   Then once it is starts to soften, add sugar and keep whipping until it is soft texture.

6. 6

   Take the whipping cream out of the fridge, and start to fold the whipped cream into mascarpone mix.

7. 7

   *If you are in a hurry, you can use the electric mixer to combine the two...*

8. 8

   I usually store the cream in zip lock bag so when it's time to use, you can squeeze out by cutting the bottom corner for quick and no mess dispensing!

* Per serving · 4 servings · Values may vary.

No additional tips available.