Marilyn, could you post your method for making "make ahead " whipped cream? TIA

Not Marilyn, but this method also works... Mascarpone Whipped Cream

Stabilized Mascarpone Whipped Cream
stressbaking.com
Servings: Prep Time: 1 hour Cook Time: 15 mins Yield: More than enough for 12 cupcakes
Category: Dessert

Ingredients

4 ounces mascarpone cheese (I use Belgioioso)
1/4 cup sugar
1/4 teaspoon vanilla extract
1 cup heavy cream

Steps

Chill a large mixing bowl in the fridge.
In your chilled bowl, combine mascarpone cheese and sugar on a high speed until completely combined.
Add vanilla and heavy cream, and mix on a low setting until it is mostly combined. Now increase speed to high and whip until stiff peaks form — it may take a little while, so be patient!
Once cupcakes have completely cooled, fit a piping bag with desired tip and go to town with frosting your cupcakes.

And left after adding to cake or cupcakes can be kept in the fridge in a covered container.

Enjoy

 
I 'second' this recommendation. I get the mascarpone at Trader Joe's. Excellent flavor...

...and it has been well-received by my friends and family.

Michael

 
Whipping cream that lasts for days: here are just the ingredients and steps

2 C heavy cream (very cold)
1/2 C soft unsalted butter
1 tsp vanilla
2 heaping tablespoons of confectionary sugar (that contains cornstarch)

Microwave the butter for 20 seconds. It should only be about half melted. Stir in 1/2 C of the heavy cream and blend. The butter will lump up as it starts to reform. Don't worry.

Pour the remaining 1.5 C of heavy cream into a food processor with the metal blade. Pulse gently until the cream starts to slightly thicken. Pour the butter mixture in slowly while pulsing. Add the confectionary sugar and vanilla and pulse until soft peaks form. DO NOT OVER-PROCESS. Seconds matter here.

 
This is interesting. I have always used the icing sugar and it lasts for a day or 2 but never added

butter. Thank you for this.

 
You must log in or register to reply here.
Back
Top