Honey Mascarpone Cream
This is the perfect addition to our lemon icebox cake.
- Yield: Makes 10 cups
Photography: Con Poulos
Source: Martha Stewart Weddings, Summer 2010
- 4 cups heavy cream
- 1 container (8 3/4 ounces) mascarpone cheese
- 1/2 cup plus 2 tablespoons honey
Whisk together cream and mascarpone in a cold mixer bowl until soft peaks form. Add honey; continue to whisk until medium peaks form. Use immediately, or refrigerate up to 3 hours.