Recipe by Kristy Schalck; Chef/Owner of Tousey House Restaurant
Marscarpone Whipped Cream
Ingredients
1 cups mascarpone cheese at room temperature
1 cups cream cheese at room temperature
½ cup sugar
1 vanilla bean
1-cup heavy whipping cream
2 tablespoons powdered sugar
1) Using the beater attachment of mixer, beat the mascarpone and cream cheese together.
2) Cut the vanilla bean length wise and carefully open the pod and using the dull edge of the knife scrap the seeds from the pod. Add the seeds into the cheese mixture.
3) Meanwhile in a separate stainless steel bowl, whisk the heavy whipping cream. When the cream starts to thicken, sprinkle in the powder sugar a little at a time. Continue to whisk until the whipped cream forms medium peaks.
4) Fold ½ of the whipped cream into the cheese mixture, then add the remaining whipped cream continuing with the folding method. Serve at room temperature.
Refrigerate until ready to use. Serve at room temperature.
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