Italian Cream
From hooksc 6 years ago
- 10 min. to make
- Serves 20
This is a heavy whipped topping to help sweeten tart or bittersweet cakes or desserts; almost a pudding texture, yet thicker. Made in many different flavors to compliment each dessert. I'll use it in conjunction with Shandy's Dark Chocolate Pound cake and Jett's Lemon Bundt cakes.
Ingredients
- 1 pound Mascarpone cheese shopping list
- 2 cups heavy cream shopping list
- 1 1/2 cups powdered sugar shopping list
- 2 tea. almond extract OR shopping list
- 2 Tbsp. honey OR shopping list
- 1 Tbsp. lime powder OR shopping list
- you get the idea, just add to taste shopping list
How to make it
- Set bowl and beaters in freezer for 1/2 hour.
- On low, beat Mascarpone cheese for 2 minutes.
- Gradually add cream, powdered sugar, and flavoring.
- Once you have flavor desired, raise speed to high.
- Beat until soft peaks form.
- DO NOT OVERWORK!! Mixture will become grainy.
- Chill until ready to serve; up to 12 hours.
- Pipe or spoon on dessert, as you wish.
People Who Like This Dish 3
- shandy Tacoma, WA
- jett2whit Union City, GA
- clbacon Birmingham, AL
- hooksc Zeeland, MI
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