Mascarpone cream with cream

The tastiest, melts in your mouth, quick and easy to cook! Mascarpone cream with cream is great for both cakes and a variety of desserts. The delicate creamy taste of cheese is further emphasized by whipped cream. It turns out to be quite thick and holds its shape perfectly.

Julia M.

Recipe author

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 3 g

Fats 61 % 33 g

Carbohydrates 33 % 18 g

374 kcal

GI: 18 / 0 / 82

Step-by-step cooking

Cooking time: 15 min

Step 1:
How to make mascarpone cream with cream? Prepare the products. To prepare the cream, use the cream of the highest fat content, at least 33%. If the fat content of the cream is less than indicated, then they will not rise and the cream will be liquid. The cream should be well cooled. Powdered sugar can be prepared by yourself. To do this, you can use a stationary blender or a coffee grinder. Mascarpone cheese should also be cooled
Step 2:
Prepare a deep whipping bowl. This is necessary so that no splashes from the cream fly.
Step 3:
Add the prepared powdered sugar to the cream and turn on the mixer at low speed so that the powdered sugar has time to dissolve in the cream.
Step 4:
Beat the cream with powdered sugar to soft peaks. As soon as the cream begins to thicken, stop whipping.
Step 5:
Add mascarpone to the bowl. Turn on the mixer at low speed, only for the cheese to mix with the cream. It is not necessary to whip. Why not whisk? Mascarpone cheese has a very high fat content. When whipping, the liquid will begin to peel off and everything will turn into oil.
Step 6:
Mix the finished cream a little more with a silicone spatula so that it acquires a more uniform structure.
Step 7:
This cream is very tasty and delicate. He keeps his shape perfectly. It can be used for layering sponge cakes, for assembling a cake.
Step 8:
It will also soak honey, open cakes well in the preparation of cake-figures. I do not use this cream to align the outer surface of the cake, since it is too heavy for this. But they can make caps on cupcakes or fill custard cakes. It always looks very nice. Use the finished cream as intended!

If the cream suddenly turned out to be liquid, then this can be corrected. To do this, combine mascarpone cheese with powdered sugar in a separate bowl to make a thick mass. And then enter it into the main cream without using a mixer.

How to whip cream correctly? It is important that the cream is fat, at least 33%. The whipping dishes and the cream themselves should be cold, keep them in the refrigerator for at least 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. How do I know if the cream is whipped enough? The creamy mass should retain its shape and not spread. At this point, stop whipping. Otherwise, the cream will turn into butter.

For whipping cream, it is better to prefer powdered sugar. The cream is whipped up fast enough and the sugar may not have time to melt.
Add sugar or powdered sugar gradually, when the cream is already a little whipped (soft peaks will remain on the surface of the cream from the whisk). If you add powdered sugar (sugar) all at once or before whipping cream, they may not be whipped.

Cream should not be frozen before whipping — otherwise, during whipping, they will be stratified and a whey with butter will turn out! Buy only fresh chilled product for these purposes.