Ingredients:
Heavy Whipping Cream........1 cup
Vanilla......................................1 tsp.
Corn Starch............................1 tsp.
Powder Sugar.........................1 tsp.
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Mascarpone............................1 cup
Cream Cheese.......................1 cup
Butter.......................................1 cup
Powder Sugar..........................11 oz
Vanilla.......................................1 tsp.
Directions:
1. Measure all the ingredients
2. In a mixing bowl combine the mascarpone, cream cheese, and butter. Let it come to room temperature (about 30 minutes)
3. Whisk together until until creamy. Slowly begin adding the powder sugar. Once it is all mixed in add the vanilla and finish whisking until it is light and fluffy. Set it aside for later
4. Whisk the heavy whipping cream until it is at soft peaks. Add the powder sugar, cornstarch and vanilla. Continue whisking until it is at medium peaks.
5. Add 1/2 of the whipped cream to the cream cheese mixture. Gently fold in the whipping cream. **the best technique for this is to use a rubber spatula. Start under the cream at the bottom of the bowl and gently run the spatula under the cream up the side of the bowl and fold the bottom portion over the top. This technique helps so you do not over mix the whipped cream and to create more air in your Chantilly cream.
6. Repeat this motion until all the whipped cream is mixed in. Now you are finished and can use this cream to fill a cake, ice cupcakes or to enjoy plain!