For our strawberries and mascarpone whipped cream we took heavy cream and whipped it with mascarpone cheese and champagne to create a decadent dessert!
Just because Valentine’s Day is over doesn’t mean you can’t create a romantic dessert for that special person in your life.
From time to time, Kim and I like to share this slightly sweet and savory whipped mascarpone.
While we paired it with strawberries, it works perfectly for just about any berries you enjoy. You can even use it as a topping for our homemade pudding cups.
Just to be up front, this recipe was adapted from a homemade whipped cream on our other site; Berly’s Kitchen.
Another option is to combine the mascarpone and whipped cream with fresh blueberries and nut free granola.
Talk about a creamy, crunchy treat! You could also use it as a filling for pastries or frosting for cakes and cupcakes.
How to make mascarpone whipped cream from scratch?
First, you’ll need to get a bowl large enough to hold all the ingredients. I recommend a large mixing bowl.
After that, add the mascarpone cheese and powdered sugar. Use your mixer to combine the two (2) ingredients.
Next, pour in the champagne, heavy cream, and vanilla extract. A quick word on these ingredients.
If you want the whipped mascarpone to taste its best, then you need to use the best ingredients.
Cheap champagne and vanilla extract will result in a whipped cream recipe that tastes synthetic and it will have an unpleasant aftertaste.
Once all the ingredients are added, use the mixer (on medium speed) to whip everything together.
So, this is the longest part of the recipe. The Chantilly cream with mascarpone needs to whip for about four (4) minutes.
As the ingredients combine, it will begin forming stiff peaks; similar to a meringue.
Last, when the whipped cream is done, transfer it to a container with a lid and place it into your fridge until you’re ready to use it.
That’s it, your mascarpone whipped cream recipe is officially done! Pat yourself on the back because you are finished.
It will hold in your fridge for up to three (3) days, so feel free to make it in advance.
When it comes time to serve the dessert, simply wash some fresh strawberries and serve them alongside the mascarpone and heavy cream.
What can I do whipped topping?
Like I said before, knowing how to make a flavored whipped cream adds a lot of variety to your desserts.
You can avoid heavy frostings and thick sugary fillings by substituting a flavored Chantilly whipped cream.
I’ve included a list below of all the options you have when you learn how to make homemade whipped toppings.
- Create any flavor you desire using extracts and fresh juices
- Flavored whipped toppings for cakes and cupcakes
- Dessert dip for berries, biscotti, and cookies
- Flavored whipped fillings for pastries and doughnuts
- Light and fluffy toppings for French toast or pancakes
- Dairy-free whipped toppings made with coconut cream (refrigerate the cream first and drain away all the liquid!)
- 1 Pound Fresh Strawberries, washed and dried
- 4 Ounces Mascarpone Cheese
- ¼ Powdered Sugar
- 1 Cup Heavy Cream
- 1 to 2 Tablespoons Champagne (optional)
- ¼ Teaspoon Vanilla
- In the bowl of a stand mixer, combine the mascarpone and powdered sugar until well combined.
- Then add the heavy cream, champagne, and vanilla.
- Continue to mix on medium speed for 3 to 5 minutes until stiff peaks that hold their shape begin to form.
- Remove from the bowl and refrigerate until ready to use. Serve on a platter with fresh strawberries for an easy dessert.
*The whipped mascarpone cream can be stored in your fridge, in a sealed container, for up to three (3) days.
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Nutrition Information:Yield: 8 Serving Size: 2 Ounces
Amount Per Serving: Calories: 199Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 53mgSodium: 70mgCarbohydrates: 9gFiber: 1gSugar: 8gProtein: 2g
The calories listed are an approximation based on the ingredients and a serving size of two (2) ounces of mascarpone whipped cream and two (2) ounces of fresh strawberries. Actual calories will vary.