Mock Double Cream
- 8 ounces mascarpone
- 2 1/4 cups heavy whipping cream (not ultra pasteurized)
- 1/2 teaspoon vanilla extract
- 2 tablespoons sugar
- small pinch of salt
Yield: 5 cups. Put all the ingredients in a large stainless steel bowl. Whisk the cream until it holds its shape. Refrigerate the cream until ready to use. Double cream should be used within an hour after it is made. If you wait longer to use it, my may need to rewhip it slightly.
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