Crema Mascarpone (Whipped Mascarpone Cream)
Crema Mascarpone is a delicious Italian whipped topping. Traditionally made using eggs, my version is egg free and also uses refined sugar free sweetener for a lighter but still incredibly luscious treat. Use it to top pancakes, french toast, fresh fruit or anything you'd enjoy with a little whipped cream!
Equipment
- Electric Hand Mixer
- Metal Mixing Bowl chilled in the fridge
Ingredients
- ½ cup mascarpone cheese room temperature
- 4 tablespoon powdered monk fruit sugar
- ⅓ cup heavy whipping cream very cold
- 1 teaspoon vanilla extract
- 1 tablespoon Champagne or Prosecco optional
Instructions
- Whisk together cream & sugar. Add heavy whipping cream and powdered monk fruit to a medium mixing bowl & beat on high speed using a hand mixer for 60-90 seconds.
- Add in remaining ingredients. Add mascarpone, vanilla and Champagne if using to the bowl and continue to beat on high for 60-90 seconds.
Notes
Pro tip: if you have metal mixing bowls, place one in the fridge 30 minutes prior to preparation to keep things extra cold.
Storage tip: store crema mascarpone in an airtight container in the fridge for up to 4 days. Do not freeze.
Presentation tip: if you want the perfect looking scoop, you can freeze the crema mascarpone for up to 30 minutes (no longer!) and use a cookie scoop to scoop out the perfectly sized and shape dollop for topping your treats.
Make ahead tip: if making this whipped topping ahead, it may "deflate" slightly over time. Simply break out the hand mixer to whip it back up prior to serving. You may add an additional few tablespoon of heavy whipping cream to fluff things back up if you like.
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