Mascarpone Whipped Cream

This is a delicious, light and stable whipped cream that can be used to frost or fill a cake, or top your favorite dessert!! 


2 cups heavy whipping cream
3/4 cups powdered sugar
1 tbsp cornstarch 
1/2 tsp salt
2 tsp pure Vanilla Extract (I make my own, but any purchased will work)
1/2 cup (4 oz.) mascarpone cheese, RT (can use 8 oz., as well)


1. Pour heaving whipping cream into a chilled bowl and whip at high speed until soft peaks form.  (I use and hand mixer with the regular beaters, not the whisk attachment)
2.  Add sugar, salt, cornstarch and Vanilla extract.  Continue mixing at high speed until whipped cream becomes noticeably thicker.
3.  Add mascarpone cheese and continue whisking/beating for another 60 to 90 seconds, or just before whipped cream curdles. (I like mine very stiff).
4.  Immediately use your whipped cream.  Can be stored in the refrigerator for 7 - 10 days.  Do not freeze