Mascarpone cream
Mascarpone cream
All the best! It’s Saturday again, which means that I’m again writing this post about mascarpone cream from our private cove near Athens.
The bay is now essentially private, so there’s not a soul here except us. Except sea urchins. This means that the water here is very clean. Hedgehogs simply do not live in dirty water. It’s us, stupid little people, who swim where we ourselves pooped, and hedgehogs, they’re not fools. So, the water here is indescribably spotless and beautiful. So why is there no one here, you ask. And because this small bay is surrounded on all sides by tall rocks and already in some places after midday there is always shade and the wind often blows. In short, it's cool.
Most of the vacationers come here, swim, sit in wet swimsuits, and by 2 p.m. they are already angry and frozen and run away from here. And here we come. We immediately swim, change clothes and sit on the shore alone, dry and satisfied, enjoying the coolness and waves. And don’t ask where it is - I won’t tell you))
In such a luxurious atmosphere, I was inspired to write about mascarpone cake cream. From my own experience, I have made sure that this particular cream based on mascarpone has the most unusual and incomparable taste with a very beautiful texture. We, the generation that grew up on butter creams, should slowly move to the highest level and accustom our children to the lightest and most natural products. Mascarpone cream is the most successful candidate for butter creams. Thanks to the Italians. We tried.
Mascarpone cheese is a soft creamy cheese, unlike cream and cottage cheese, it is completely non-acidic and has the highest fat content. But overall, it has such a piquant and unique taste that I find it difficult to describe it. Although, perhaps, I can give one comparison. This is an ice cream sundae!
And since I’m in a wonderful mood right now, I’ll share with you not just one, but 3 of my best recipes for mascarpone cheese cake cream.
1. Mascarpone cream with cream
If you have been with me for a long time, you understand that this is my number 1 cream for cakes, which I use constantly and everywhere.
In addition, by adding different additives to this cream, such as fruit and berry purees, Oreo cookies, nut butter, caramel, I get completely different results .
Required ingredients:
- cool heavy cream, 33−35% - 500 gr. (for example, these )
- mascarpone cheese - 240 gr. (can be ordered here )
- sweet powder - 195 gr.
- vanilla extract - 1 tsp. ( order )
- berry/fruit puree - 100-150 gr. (optional)
Manufacturing:
- Pour the cream into a mixer bowl and place in the freezer for 15 minutes with a whisk.
- Then add mascarpone, sweet powder, vanilla extract to the same bowl and beat everything together at first at low speed, gradually increasing to maximum, until stable peaks form.
- If desired, add berry/fruit puree and mix gently with a spatula.
- Before assembling the cake, store the cream in the refrigerator.
2. Mascarpone cream with condensed milk
I also really love this cream for its simplicity and similarity to the ice cream sundae in a cup from our youth. So, you yourself will realize HOW tasty it is! This cream is less dense than the previous one, but still holds its shape perfectly.
For the recipe we will need:
- mascarpone cheese - 700 gr.
- condensed milk - 200 gr.
- cool heavy cream, 33-35% - 200 gr.
Manufacturing method:
- Cool the cream for a couple of minutes in the freezer together with the mixer bowl and whisk.
- In a deep bowl, carefully mix the mascarpone with condensed milk and put it in the refrigerator.
- Whip cool cream to stiff peaks, transfer to a bowl with mascarpone and mix carefully, trying not to precipitate the cream.
- Before assembling the cake, store the cream in the refrigerator.
3. Cream mousse with mascarpone and strawberries
In this cream we use gelatin, due to which the cream has the most mousse, which means airy, texture. Strawberries, obviously, can be replaced with any other fruit.
List of goods:
- mascarpone cheese, room temperature – 300 gr.
- gelatin – 7 gr.
- cool heavy cream, 33-35% - 300 gr.
- sweet powder – 100 gr.
- strawberries – 300 gr.
- First, prepare semi-whipped cream: beat cool cream with a mixer until soft peaks, in other words, when the cream begins to hold an uncertain shape, stop the mixer (for details on how to properly whip cream, read the special article). Place the whipped cream in the refrigerator.
- In a small container, mix gelatin with 42 g. water and leave to swell for 10 minutes. Then heat in the microwave or over very low heat with constant stirring until the gelatin is completely dissolved.
- Mix half the mascarpone cheese with a spatula with sweet powder.
- Add dissolved gelatin and mix well.
- Add the second half of the mascarpone to this mass and mix well again.
- Then add the whipped cream and mix gently with folding movements from bottom to top.
- At the very end, add sliced strawberries to the cream, or place strawberries on a layer of cream already in the process of assembling the cake.
The color of the cream will depend on this: if you mix the cream with strawberries, it will turn pink. I personally prefer the combination of snow-white cream with reddish strawberries. That’s why I introduce strawberries into the cake itself.
Well, that's it. You are now armed and unsafe. And any cake with one of these creams will definitely win the hearts of your guests.
You will find more creams for cakes here .
Examples of cakes with mascarpone can be seen here:
Blog of Maria Snow White
Cream cheese with mascarpone
Hi all. Now I am sharing with you the promised recipe for the most delicious cream based on Mascarpone, which I used for my own Whoopie Pie cake. This is a good cream for layering sponge and layer cakes.
You have long asked me for a recipe for creams with the addition of Mascarpone, so I am correcting myself. For a long time I avoided it, because it seemed a little fatty to me, and not mind-blowing, because the mass fraction of fat in dry matter is 78%.
But the cream with it comes out very tasty. Calorie? Very) But, we don’t eat cakes every day. This cream will literally take its place in my cake world.
It is simply perfect both as a layer of sponge cakes and in puff-type cakes - for Honey cake, Milk Girl and Napoleon (all recipes for these cakes are available via links, just click on their title and you will be taken to the appropriate page). This is also a beautiful cream for decorating cupcakes, Pavlova cakes and for filling eclairs, shu and profiteroles.
I can’t say anything about anti-aliasing yet, but once I check it for stability, I’ll let you know right away!
Cremetta, Almetta, Violetta, or the newest Hochland for cooking, as I have in the photo below, are suitable as creamy curd cheese.
From Mascarpone, Galbani and Bonfesto are not bad.
So, how to create a delicious cream cheese with Mascarpone for sponge cakes and pastries at home, recipe with photos step by step.
- mascarpone 250 gr
- cream cheese 400 gr
- cream from 30% fat 200 ml
- sweet powder 200 gr
All ingredients are at the same temperature - from the refrigerator.
If the powder has lumps, sift it ahead of time.
I will outline the process of how I prepare this cream. But, I would like to note that there is a second method for making it, it is a little more complicated, I will outline it at the end of the article. If suddenly you don’t succeed with my option, then by all means try the second one.
As usual, I take the easiest path.
Place all ingredients in a mixer bowl.
And starting at low speeds, simply beat this cream until smooth and dense.
It takes me almost 2-3 minutes. It may take you more or less time. Focus on the condition of the cream; it should hold its shape very well.
Here, the main thing is not to beat the cream. Therefore, we beat it carefully and do not leave it alone.
After refrigeration, this cream becomes even denser, keep this in mind!
Next, transfer the cream to a bowl or a cooking bag and put it in the refrigerator to stabilize for 30-40 minutes.
That's it, the cream is ready for use. You can safely use it for its intended purpose.
Here's how this cream looks in a Whoopie Pie cake (the recipe is on the blog, click on the link and the appropriate page will open).
If you suddenly don’t succeed in the first way, then here is the second option for making this cream.
You first whip the cream and powder to stiff peaks. Mix cream cheese with mascarpone. And later you just mix whipped cream into the cheeses. If your mixer has a paddle attachment, you can do this with it.
Choose your own way of making this cream. Both are working.
I can only say one thing on my own: I recommend making this cream. It tastes more tender and creamy than butter cream cheese and is not as salty as cream cheese cream. If you have found a candidate for these creams, then this type of cream cheese is impeccable.
Well, production in 5 minutes cannot but captivate)
This amount of cream is enough for a layer of cakes with a diameter of 22-24 cm. Because it does not fit for smoothing, then for a layer of cakes with a diameter of 16-18, you need to reduce the amount of ingredients by half.
If you want to calculate how much cream you will need for one or another shape diameter, then in this article I have carefully outlined everything, click on it and you will find yourself in the required space - Recalculation of the amount of cream for cakes of different diameters.
This cream cannot be frozen; the liquid is cut off. It is also not suitable for coating a cake, it is very gentle and does not hold its shape well enough.
Mascarpone and cream cream for cake: 5 recipes
Have a nice day, dear friends and guests! Not long ago I tried a real recipe for the Italian dessert tiramisu. What I liked the most was the mascarpone and cream cream. It was tender, airy, and most importantly, not very sweet. Then I decided to cook it myself and now I do it often. This is a good option for those who do not like very thick, languid and cloying creams.
This sweetness can be called universally suitable, because it is suitable not only for tiramisu. It is prepared for soaking eclairs, cupcakes and pastries. The dessert is served with Belgian waffles or pancakes with fresh berries - the result is a very unique dish. It is also great for smoothing a cake and is a good option for layering cake layers.
If you add berry juice or chocolate to the cream, it will look catchy and solemn, and the taste will only improve.
The main ingredients are cream cheese, sweet powder and cream, and from time to time sour cream. You can take regular sugar, but then you will have to beat for a long time so that the grains are completely dissolved. It is better to use full-fat milk (33%) - with a 10% product the dessert will not thicken. During the manufacturing process, almost all housewives have a question: “The cream has become watery, what should I create and how to thicken it?” A special thickener, which is sold in the store, or potato starch will help out the situation.
If you prepare a treat with whipped cream, it is better to add it at the end, in small portions. Otherwise, the manufacturing process is very simple and fast.
Recipe for cake cream from mascarpone and cream 33% with sweet powder
A common option for making tender creamy cream cheese for home baking. This is a basic recipe that can be slightly modified: add chocolate, fruits or berries. The dessert doesn't come out very sweet. It is ideal for soaking all types of cakes - shortbread, sponge or puff pastries.
What will be useful:
- 500 ml cream with a fat content of at least 30%;
- 250 g mascarpone;
- 150 g sweet powder;
- 0.5 packets of vanillin.
How to create:
1. Cool the products to a low temperature in advance to make them easier to work with.
2. Pour the cream into a deep bowl, add vanilla, half a portion of powder and beat with a mixer at low speed.
3. Add the remaining powder little by little and beat until the mixture becomes thick and fluffy.
4. Add mascarpone to the rest of the ingredients in several additions and stir at low speed. There is no need to re-beat - just stir the products until a homogeneous mass comes out.
Mascarpone and cream cream - cream cheese recipe with condensed milk
Since my youth, I have loved condensed milk and often make various sweets from it, for example, various no-bake cakes. The main thing is not to let your family into the kitchen until you have prepared the dish one hundred percent. I have had cases when half of the mass disappeared without any traces even before it got into the cake or pastries
ARTICLES SOFTWARE (that is, software - a set of programs for computers and computing devices) TOPIC:
- Why cream and sugar don’t whip and how to whip them into cake cream
- No-bake cake with gelatin and fruit - homemade recipes
- No-bake jelly cake with sour cream and gelatin - ordinary recipes at home
Required components:
- 250 g mascarpone;
- 50 g condensed milk;
- 200 g cream with a fat content of 33-35%.
How to cook:
1. Place chilled cheese and condensed milk into a container and beat lightly with a mixer. There is no need to beat for a long time - the mass simply must become homogeneous.
2. Pour the cream into a separate bowl and beat until thick and fluffy.
3. Add some of the whipped cream to the cheese mixture and stir gently with a spatula. There is no need to use a mixer for these purposes, otherwise the ingredients will separate.
4. Add the rest of the cream and mix well to form a smooth, homogeneous cream.
Adding condensed milk to the dessert gives the dish a delicate creamy flavor. I recommend trying it! You can use it to smooth the cake or soak it.
How to make chocolate cream with mascarpone cheese and cream for cupcakes?
A good option for lovers of light homemade baked goods. The sweetness tastes like slightly melted chocolate ice cream - very tender and refreshing. The mixture can be used for all purposes: for decorating cupcakes, layering cakes and pastries, or as an additive to waffles and pancakes.
Ingredients for the dish:
- 400 g mascarpone;
- 125 ml cream with a fat content of at least 32%;
- 75 g sweet powder;
- 75 g dark chocolate (from 60%).
Manufacturing method:
1. Heat the cream slightly - when the first bubbles appear, remove from the stove.
2. Break the chocolate, pour in the hot cream and stir well with a spatula. You can use a blender, but not for more than 10 seconds. Cool the mixture to room temperature and then refrigerate for 10 minutes.
3. Place mascarpone in a higher bowl, add powder and pour in the chocolate mixture. Beat the cream for 1-1.5 minutes with a mixer, evenly increasing the speed. The entire mass should become smooth and homogeneous.
Before applying, keep the cream in the refrigerator for half an hour.
Cream based on mascarpone curd cheese
Another recipe for making a savory impregnation for baked goods and other desserts. Now it will have a gentle lemon smell and taste. Mascarpone and cream cheese like Philadelphia are used as a base. It can be replaced with ordinary curd mass, but the result will be slightly different.
What's included:
- 250 g mascarpone;
- 300 g cream cheese;
- 400 ml heavy cream;
- 100-150 g of sweet powder;
- 1 lemon.
Step by step recipe:
1. Cool all products, wash the lemon and remove the zest from it. Place mascarpone and cheese in a container, add zest and powder.
2. Beat the products with a mixer, but not too much, so that the products do not separate and turn into oil.
Add the cream little by little and mix well with a fork or spatula until smooth and homogeneous.
Recipe for cream with mascarpone and gelatin from Andy Chef
An indescribably delicious dessert with the addition of strawberries and gelatin. Gelatin can be consumed either as leaf gelatin or as regular powder. It’s easier to work with leafy ones – you can start in just 2-3 minutes. Powdered gelatin is soaked with water in a ratio of 1 to 6 and left for 15-30 minutes. Remember that it is not allowed to boil the product - you can only heat it until completely dissolved.
Products for manufacturing:
- 500 g mascarpone;
- 250 g cream;
- 200 g fresh or frozen strawberries;
- 8 gelatin leaves (or 12.8 g of powdered product);
- 100 g sweet powder.
Recipe with photo:
1. Beat the cheese and powder until it is completely dissolved.
2. Puree the strawberries in a blender, rub through a sieve and combine with the mascarpone. Whip the cream to stiff peaks.
3. Soak the gelatin and heat until completely dissolved. Cool slightly and add in a stream to the cheese and strawberry mixture, mixing well.
Add the whipped cream to the rest of the ingredients and mix well again until smooth.
The dessert prepared according to the recipes from the current issue will appeal to both children and adults. It will decorate any dessert and will be a beautiful addition to the festive table. Cakes and pastries with the addition of cheese cream fly off the table instantly, even after the heartiest treat :)
In general, it’s not a cream, but a complete advantage - see for yourself. If you like the recipes, share them on social networks and tell us about your impressions of the results in the comments. See you soon!
How to make mascarpone cream for a cake using a step-by-step recipe with photos
3-layer cake
I really like baking cakes and cupcakes for various family holidays. I spent a long time searching for a universally suitable and tasty cream. It is important that it be ordinary and economical. A friend advised me to try mascarpone cream with different additives. This is now my favorite cream.
Mascarpone custard recipe
mascarpone 330 g sugar 120 g milk 400 ml yolks 4 things. flour 40 g vanilla extract 1 tsp. How to choose ingredients
- Milk with a fat content of 3.2% is excellent.
- Vanilla extract can be replaced with vanilla or vanilla sugar. It is better to regulate the quantity independently to taste.
Cooking steps:
- Whisk the yolks in a bowl.
- Add flour and sugar to the yolks.
Mix thoroughly with a whisk.
- Pour milk into the saucepan and place the saucepan on the stove.
- Let the milk boil. We watch the milk closely and immediately remove it from the stove after it boils.
- Let the milk cool for a couple of minutes.
- Pour the slightly cooled milk evenly into the yolks and mix.
- Pour the resulting mixture back into the saucepan.
- Place the saucepan on medium heat.
- Carefully stir the cream with a whisk until it thickens.
- When the cream becomes thick, remove the saucepan from the heat and let the cream cool.
- Add mascarpone and vanilla extract to the cooled cream.
- Mix the cream with a whisk until smooth.
Video recipe
In this video you can familiarize yourself with the usual recipe for cake cream with mascarpone cheese.
Recipe for buttercream with mascarpone for cake
- Cooking time: 20 minutes.
- Servings: for a small 3-layer cake.
- Kitchen appliances: bowl and mixer.
cream 280 ml mascarpone 350 g strawberry jam 280 g How to choose ingredients
- In order for the cream to whip perfectly, it must have at least 30% fat content.
- Strawberry jam can be changed to whatever you like. The main thing is that it has a uniform thickness.
Cooking steps:
- Pour the cream into a bowl or mixer bowl
and carefully beat until snow-white peaks form. - Add mascarpone to the cream
and whisk thoroughly so that there are no lumps. - When the cream becomes uniformly thick, begin adding jam evenly.
We continue to beat.
It is important to add jam one spoon at a time so that it is evenly distributed throughout the cream.
Video recipe
In this video you will learn a recipe for cream with mascarpone and cream for a cake.
Mascarpone and sour cream cream for cake
- Cooking time: 15 minutes.
- Number of servings: for a 3-layer cake.
- Kitchen appliances: mixer and bowl or mixing bowl.
sour cream 500 g mascarpone 400 g sugar 5 tbsp. l. vanillin 1 pack yolk 1 PC. How to choose ingredients
- It is best to choose sour cream with the highest percentage of fat content. Homemade sour cream is ideal.
- The amount of sugar can be adjusted according to your taste.
Cooking steps:
- Beat the yolk with a mixer.
- Add vanilla sugar and 2.5 tablespoons of sugar to the yolk.
- Beat with a mixer for 2 minutes.
- Add mascarpone to the yolk. Beat until smooth.
- Add sour cream and 2.5 tablespoons of sugar.
- Beat the cream for three minutes.
Video recipe
In this video you will learn a very simple and delicious recipe for mascarpone cream and sour cream.
https://youtu.be/rO7sESynSEYMascarpone and butter cream for cake
- Cooking time: 15 minutes.
- Number of servings: for a 3-layer cake.
- Kitchen appliances: mixer and bowl or mixing bowl.
butter 180 g mascarpone 380 g sweet powder 2.5 tbsp. l. How to choose ingredients
- For making cream, butter with a fat content of 82.5% is ideal.
- You can replace the sweet powder with sugar, but then the cream mixture will be the least smooth.
Cooking steps:
- Place the butter in a bowl or mixer bowl and beat thoroughly for 2 minutes, evenly adding sweet powder.
- Add the mascarpone to the butter, switch the mixer to low speed and beat for one minute.
Video recipe
In this video you will learn a recipe for cream for cupcakes and mascarpone cakes.
Good advice
- To give the cream color, you can add natural dyes, cocoa or various jams to it.
- Mascarpone cream can be used to make cupcakes, various cakes and profiteroles.
- The most common recipe for mascarpone cake cream can be prepared by simply mixing condensed milk with mascarpone in equal quantities.
- It is best to whip mascarpone cream at low or medium speed.
Mascarpone buttercream is good for making a delicious Tiramisu cake. I recommend using sour cream and mascarpone for the Milk Girl cake. If you want to amaze your guests with an unusual dessert, prepare a reddish velvet cake.