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Vanilla Bean Mascarpone Cream


1/2 vanilla bean
8 ounces mascarpone cheese, softened to room temperature
1 tablespoon powdered sugar
2 teaspoons milk
½ teaspoon pure vanilla extract


Split vanilla bean in half lengthwise. Scrape out the seeds with the back of a knife. Place vanilla seeds, cheese, sugar, milk, and vanilla in a small bowl Stir with a whisk until smooth (this may also be done with a hand mixer, hand blender or food processor). Refrigerate until ready to use. Remove from refrigerator 30 minutes before using to soften.

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Makes 4 servings

Nutritional Information
Per Serving

Calories 269 (91% from fat) • carb. 2g • pro. 4g • fat 26g • sat. fat 14g • chol. 70mg • sod. 31mg • calc. 83mg • fiber 0g

This recipe can be prepared using the following Cuisinart® products:
Electric Pressure Cooker

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