Mascarpone Stabilized Whipped Cream
This is the best way i have found to make stabilized whipped cream that will hold up for days. And it is pretty yummy too!!
Steps
Whip the cream in a cold bowl with chilled beaters until fairly thick.
Stop the mixer and add the cold mascarpone to the bowl.
Continue whipping until thick and peaks form.
Add sugar 1 tbsp at a time until the mixture is sweet enough for you.
I usually add about 2-4 tbsp of the sugar.
Ingredients
heavy whipping cream, mascarpone cheese, powdered sugar