Whipping mascarpone cheese with cream and sugar turns the dense, decadent spread into a pillowy dessert topper. Spoon it over the Rhubarb and Candied Ginger Crostata for your next Easter gathering.
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1 cup mascarpone cheese
3 tablespoons powdered sugar
2 tablespoons heavy cream
How to Make It
Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Beat, starting on low speed and gradually increasing speed, until mixture is light and fluffy, about 1 minute. Refrigerate in an airtight container until ready to use, up to 3 days.
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