Cream Cheese Whipped Cream Based on Chantilly

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

This is a two-in-one recipe. The base is whipped cream, or Chantilly cream, into which mascarpone is then folded to add volume, density, and an interesting cheesy nuance. Essentially, Chantilly is a beginner's cream; you just need to whip the cream with sugar or powdered sugar. To prevent separation and ensure a stable texture, the cream should be high-fat (at least 33%) and very cold. It's also better to take the cheese out of the fridge beforehand; you can add it to the mixing bowl either right away with the cream or, since it's easier to whip the cream alone, incorporate it into the mixture at the very end.

Ingredients

Mascarpone Cheese Unagrande - 8.8 oz
10% cream - 7 fl oz
Powdered Sugar - 2.6 oz

Step by Step guide

Step 1

Whip the cream with powdered sugar until stiff peaks form, starting at a low speed and gradually increasing to the maximum.

Step 2

As soon as the cream starts to hold onto the whisk, it is whipped enough. It's important not to overwhip the cream! Otherwise, the mixture will separate.