For when whipped cream will not do. Cold mascarpone beaten with cream, powdered sugar and vanilla bean paste comes out thick, sweet and slightly tangy, and it holds its shape instead of slumping. Spoon it on cakes, tarts and fruit; it keeps for a week in the fridge.

Lord Byron’s Kitchen’s recipe, written out here in my own words.

Recipe by The Intern

Prep: 10 min
Total: 10 min
Makes: 12 servings (¼ cup each)
Level: easy

Recipe originally written in US cups. These are the original measures.

Ingredients

475 g mascarpone, cold, just under 2 cups
1 cup (113 g) powdered (icing) sugar
1 cup (238 g) whipping cream, 35% fat, cold
2 tbsp vanilla bean paste, or 2 teaspoons vanilla extract

Equipment

Mixing bowl, chilled
Stand or hand mixer

Method

Chill the bowl. Put the mixing bowl in the freezer for 5 minutes. A very cold bowl makes everything whip faster.
Loosen the mascarpone. Put the cold mascarpone in the cold bowl and beat for a minute or two to loosen it.
Add the cream. Add the cold cream and beat until smooth.
Sweeten. Add the powdered sugar and beat until it is fully mixed in, then beat in the vanilla bean paste or extract.
Chill. Cover well and keep it in the fridge until you need it.

Storage + make ahead

Keeps up to a week, covered, in the fridge.

ricottabear.com/vanilla-mascarpone-cream · US measures, metric in brackets

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Vanilla Mascarpone Cream