Honey & Mascarpone Whipped Cream (Chantilly Cream) Recipe
This elegant but simple Honey & Mascarpone Whipped Cream (Chantilly cream) recipe takes only minutes to make and will transform any cake or pastries into a sophisticated cafe-quality treat.
Equipment
Ingredients
- 4 oz Mascarpone cheese , can also use cream cheese
- 3 Tbsp honey , or maple syrup
- 1 cup heavy cream , also called heavy whipping cream
- 1 tsp vanilla extract , optional for more flavor
Instructions
Prepare the Ingredients
- Make sure the Mascarpone cheese is softened to room temperature. This will ensure a smooth consistency when blending it with the other ingredients.
- For best results, chill mixing bowl in the fridge for 15 minutes before whipping. Keep heavy cream cold in the fridge until then.
Whip Cream
- In a mixing bowl, add the room temperature Mascarpone cheese and honey. Use a hand mixer to beat the cheese and honey together. The mixture should be creamy, and it is important to prevent lumps in the finished whipped cream.
- Once the cheese and honey are well combined, pour in the heavy cream and add the vanilla extract.
- Begin whipping the mixture at low speed, gradually increasing the speed to medium-high until well blended.
- Finish whipping until stiff peaks form. This means the whipped cream should be thick and hold its shape when the beaters are lifted (see pic)
- Yields approximately 2 ½ cups of whipped cream
Storing Instructions
- If you have leftover whipped cream, store it in an airtight container in the refrigerator. It will keep well for 1-2 days. You may need to re-whip it for a few seconds to restore the desired consistency.
- Use the freshly whipped cream to top your favorite desserts, such as cakes, pies, fruits and more.
Nutrition
Calories: 1523kcalCarbohydrates: 61gProtein: 15gFat: 137gSaturated Fat: 86gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 382mgSodium: 130mgPotassium: 265mgFiber: 0.1gSugar: 59gVitamin A: 5086IUVitamin C: 2mgVitamin D: 4µgCalcium: 320mgIron: 1mgZinc: 1mg***Net Carbs: 61g
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