My Whipped Cream

Directions

1. 1
   Use electric hand held mixer for faster and easier result.
2. 2
   Whip cream and once it starts to thicken up, add sugar and vanilla and keep whipping until it is very stiff.
3. 3
   Keep it in the fridge.
4. 4
   Whip mascarpone cheese, start at lowest speed on your mixer.
5. 5
   Then once it is starts to soften, add sugar and keep whipping until it is soft texture.
6. 6
   Take the whipping cream out of the fridge, and start to fold the whipped cream into mascarpone mix.
7. 7
   *If you are in a hurry, you can use the electric mixer to combine the two...*
8. 8
   I usually store the cream in zip lock bag so when it's time to use, you can squeeze out by cutting the bottom corner for quick and no mess dispensing!