This whipped cream is like tasting clouds, light, fluffy and delicate. You can use it as an icing on a cake or my favorite way to serve it is with some fresh berries. Any recipe that requires pairing whipped cream, this should be your go to. You ask me why? Because it’s the best.

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INGREDIENTS

• Heavy whipping cream (double cream) — 1 cup (half pint), refrigerated and cold
• Maple sugar or powdered sugar, stevia, monk fruit sugar, coconut sugar — 1/4 cup
• Mascarpone cheese or cream cheese — 1/4 cup, softened at room temperature
• Vanilla extract or paste — 1 teaspoon extract or 1/2 teaspoon paste

DIRECTIONS

• In a dry clean mixing bowl, add the cold heavy cream and whisk it until it forms semi stiff peaks.
• Add the maple sugar or sweetener of choice, vanilla extract and mascarpone cheese. Whisk all the ingredients until everything is well combined and you have stiff peaks. Do not over mix otherwise the whipped cream will turn into butter.

NOTES

• Room temp mascarpone cheese: It is pivotal to have the mascarpone cheese at room temperate otherwise you will have over whipped the mixture which will end up turning into butter. Do not skip this step
• Citrus spin: Add a teaspoon of lemon or orange zest for a burst of citrus.