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Mascarpone Cream Filling

You will need 7 1/2 batches to fill the Strawberry Shortcake: 4 batches for the bottom tier, 2 1/2 batches for the middle tier, and 1 batch for the top tier. This recipe can be doubled. Filling can be refrigerated, covered, up to one week; whisk until stiff before using.

  • yield: Makes 3 cups
Photography: Dana Gallagher

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Ingredients

  • 2 cups mascarpone cheese
  • 2 tablespoons sugar
  • 3/4 cup heavy cream

Directions

  1. Step 1

    Beat mascarpone and sugar on medium speed in the bowl of an electric mixer fitted with the whisk until combined. Add cream; beat until stiff.

Source
Martha Stewart Weddings, Summer 2004

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Reviews (4)

  • Lilshamrock88 1 Jul, 2012

    This is delicious icing if you do not follow the directions at all. Lol. I made this for my wedding and it took me two days to correct the recipe. You have to whip the cream first and then fold in the mascarpone. Then you must use confectioner's sugar so that the cream is not gritty but if you do that it is DELICIOUS! All my guests loved it very much!

  • kitti2karen 24 Sep, 2011

    I haven't made this yet, but my suggestion is to reverse the mascarpone and cream, and first whip the cream and sugar until you get stiff peaks and then incorporate the mascarpone.

  • lizmadore 11 Aug, 2008

    the same thing happened to me. i think the ingredients were too warm. next time i will chill the bowl too.

  • jjeanniespets1 17 Jul, 2008

    I tried this recipe twice and both times the cream just did not incorporate together into stiff peaks. Any suggestions because this recipe just didn't work for me? Instead I just beat the heavy cream into whipped cream with confectioners sugar and folded it into the mascarpone cheese. It works much better that way.