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Mascarpone cream with cream

Mascarpone Cream with Whipped Cream

The tastiest, melts in your mouth, quick and easy to make! Mascarpone cream with whipped cream is great for both cakes and all sorts of desserts. The delicate creamy taste of the cheese is set off even more by the whipped cream. It comes out quite thick and holds its shape beautifully.

Julia M.

Recipe author

Composition / ingredients

Servings:

Heavy cream

300

Mascarpone

300

Powdered sugar

100

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

Cooking method

Cooking time: 15 min

Step 1:

How do you make mascarpone cream with whipped cream? Gather the ingredients. For the cream, use the highest-fat cream, at least 33%. If the cream's fat content is lower than that, it won't whip and the cream will be runny. The cream should be well chilled. You can make the powdered sugar yourself using a countertop blender or coffee grinder. The mascarpone should be chilled too.
Step 2:

Get a deep bowl ready for whipping. This keeps the cream from splattering.
Step 3:

Add the prepared powdered sugar to the cream and turn the mixer on at low speed so the powdered sugar has time to dissolve in the cream.
Step 4:

Whip the cream with the powdered sugar to soft peaks. As soon as the cream starts to thicken, stop whipping.
Step 5:

Add the mascarpone to the bowl. Turn the mixer on at low speed, just enough to blend the cheese with the cream. Don't whip it. Why not? Mascarpone has a very high fat content. If you whip it, the liquid will start to separate out and it'll all turn to butter.
Step 6:

Stir the finished cream a little more with a silicone spatula so it takes on a more even texture.
Step 7:

This cream is very tasty and delicate. It holds its shape beautifully. You can use it to layer sponge cakes and to assemble a cake.
Step 8:

It also soaks nicely into honey sponge layers and open cake layers when making a number cake. I don't use this cream to smooth the outside of a cake, since it's a bit too heavy for that. But you can pipe it onto cupcakes or fill cream puffs with it. It always looks lovely. Use the finished cream however you like!

If the cream turns out runny, you can fix it. In a separate bowl, combine mascarpone with powdered sugar into a thick mass, then fold it into the main cream without using a mixer.
How do you whip cream properly? It's important that the cream is high-fat, at least 33%. The whipping bowl and the cream itself should be cold - keep them in the fridge for at least 1-2 hours. Beat with a mixer at the lowest speed, gradually increasing it. How do you know the cream is whipped enough? The creamy mass should hold its shape and not spread. Stop whipping at that point, or the cream will turn into butter.
It's better to use powdered sugar for whipping cream. Cream whips fairly quickly, and granulated sugar may not have time to dissolve. Add the sugar or powdered sugar gradually, once the cream is already a little whipped (when soft peaks start to form from the whisk). If you add all the powdered sugar (or sugar) at once or before you start whipping, the cream may not whip.
Cream shouldn't be frozen before whipping - otherwise it will split during whipping and you'll get whey and butter! Buy only fresh chilled cream for this.