Label
All
0
Clear all filters

Emily Luchetti

Caramel Cream

Rate this recipe

Preparation info
  • Yield

    3½ cups

    • Difficulty

      Easy

Appears in
top 1000Stars Desserts
Stars Desserts

By Emily Luchetti

Published 1993

  • About

Superbly simple. Be sure to make enough, however, as everyone always wants another spoonful.

Ingredients

  • 4 ounces mascarpone
  • 1½ cups heavy (whipping) cream
  • ½ cup

Method

Put all of the ingredients in a large stainless steel bowl. Whisk the cream just until it holds its shape.

Refrigerate the cream until ready to use. It should be used within a hour after it is made. If you wait longer to use it, you may need to rewhip it slightly.

'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title