Whipped Mascarpone
Makes about 5 cups
  • 1 cup (225 grams) mascarpone cheese, chilled
  • 1 cup (120 grams) confectioners’ sugar
  • 2 cups (480 grams) heavy whipping cream
  1. In the bowl of a stand mixer fitter with the whisk attachment, beat mascarpone and confectioners’ sugar at medium speed until smooth. Reduce mixer speed to low. Add cream, beating until combined. Increase mixer speed to medium-high, and beat until soft peaks form, 3 to 4 minutes. If mixture is too soft, continue beating in 10-second intervals until desired consistency is reached.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/lemon-semolina-cake/