Mascarpone Cream | Erica Robbin
The balance of flavor and texture of this mascarpone cream is just perfect.
- 16 oz (1 Pt/473 ml) heavy whipping cream (room temperature)
- 6 tablespoon granulated sugar
- 1 lb (16 oz) mascarpone, softened
- MASCARPONE CREAM:
- Whip heavy cream and sugar until soft peaks form.
- Add mascarpone and continue to whip just until blended.
- Store in refrigerator.
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