Pumpkin Spice Stabilized Whipped Cream

Instructions

1. Chill a metal mixing bowl and whisk attachment for 10 minutes; keep the pasteurized cream cold until immediately before whipping.
2. Combine 480 ml heavy whipping cream, 45 g mascarpone and 45 g powdered sugar in the chilled bowl.
3. Sprinkle powdered flavor ingredients into the bowl and whisk briefly to disperse any clumps; add liquid flavorings next.
4. Whip on medium speed for 2–4 minutes until peaks bend gently but retain shape. Stop before the mixture becomes grainy.
5. Taste and immediately spoon or pipe onto dessert. Keep refrigerated at 40°F (4°C) or below until serving.