New This Month

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


  1. 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.

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