Cream sundae with mascarpone

1. Pour the cooled cream (with a fat content of at least 33 percent) into a bowl and beat with a mixer. Beat first at a low speed, and then gradually increasing the speed to the maximum power of the device. Continue whipping cream until they thicken sufficiently and become a white mass of dense structure. When the bowl is tilted to the side, they should not pour, but stand in a thick cap. This usually takes from 5 to 10 minutes, depending on the power of the mixer and the maximum whipping speed.

If there is no mixer in the household, then you can beat the heavy cream using a conventional whisk manually. In this case, the process of whipping cream will take much more time and effort, but it is quite feasible.

2. Put Mascarpone cheese in a separate container and add powdered sugar to it. To give a pleasant aroma to the future cream, you can put vanillin (you can replace it with vanilla sugar, vanilla syrup or extract). Then mix the resulting mass thoroughly with a mixer at low speeds until the structure is homogeneous. Or grind with a fork or spoon until the powdered sugar completely dissolves in the cheese and is evenly distributed over it.

3. After the two main components of the cream are ready, you can proceed to the final final stage - mix them together. To do this, mix the mass of Mascarpone and powdered sugar with whipped cream. This should be done very carefully, since whipped cream is a very unstable substance. To make the cream soft and airy, you need to add cream a little bit, in small portions, gently stirring them with a silicone spatula. The movements in this case should be from the bottom up so that the cream does not fall off and break the structure of the cream.

After the cream is mixed, it can be put to work. It can be used for various cakes, pastries, cupcakes, croissants, tiramissu and other equally delicious desserts.

Bon appetit!