Mascarpone limoncello whipped cream

Name: Mascarpone limoncello whipped cream
Prep time: 10 min
Total time: 10 min
Yield: 3 cups
Cuisine: Québécoise
Ingredients: 1 ½ cups (375 ml) heavy cream 35%, well chilled; 275 g mascarpone, well chilled; ⅔ cup (160 ml) powdered sugar; 1 tsp (5 ml) vanilla extract; 2 tbsp (30 ml) limoncello; Zest of 1 lemon

Preparation 10 min
Servings 3 cups
Freezing I do not suggest

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Mascarpone limoncello whipped cream

1 ½ cups (375 ml) heavy cream 35%, well chilled
275 g mascarpone, well chilled
⅔ cup (160 ml) powdered sugar
1 tsp (5 ml) vanilla extract
2 tbsp (30 ml) limoncello
Zest of 1 lemon

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Preparation

Place a large bowl and electric mixer beaters in the freezer 15 minutes before starting. The heavy cream and mascarpone must also be very cold from the fridge, never at room temperature.
Pour into the well-chilled bowl the heavy cream, mascarpone, powdered sugar, vanilla extract, limoncello and lemon zest.
Start beating with electric mixer on low speed to incorporate ingredients without splashing. Gradually increase to medium speed, then finish on high speed. Beat for 2 to 4 minutes total.
Watch the texture carefully: the whipped cream is ready when it forms firm but silky peaks on the whisk (bird’s beak). Beyond that, it risks turning into butter in a few seconds.
Serve immediately on the dessert of your choice, or transfer to an airtight container and store in refrigerator for up to 2 to 3 days.