Ingredients
-
Vermont Creamery Mascarpone
8 ounces
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1 ¼ cup heavy whipping cream, chilled
-
¾ cup powdered sugar
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1 teaspoon vanilla extract
-
pinch of salt
Directions
- Place all ingredients in large bowl.
- Using electric beater fitted with whisk attachment, beat mixture on high for 2 minutes or until stiff peaks are formed.
- Use immediately or refrigerate for up to 2 days.
