Mascarpone Cake Cream with Rum and Whipped Cream
A magical cheese frosting for a delicious cake! Here's a cream built on mascarpone and whipped cream. It's perfect for filling cake layers, holds beautifully on the sides without slipping, and has an irresistible creamy flavor.
larisa.beg
Recipe author
Mascarpone Cake Cream with Rum and Whipped Cream
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 %
4 g
Fats 62 %
28 g
Carbohydrates 29 %
13 g
336 kcal
GI:
100
/
0
/
0
- Pour the milk into a saucepan, add the vanilla, and warm it covered until it comes to a boil. Turn off the heat and let it cool with the lid on. Strain the cooled milk through a fine sieve. 2. Put 350 g of the mascarpone in a bowl and add a couple of drops of rum and 2 tablespoons of the syrup. Beating with a mixer, pour in the vanilla milk in a thin stream. At this point the cream will have the consistency of pancake batter—perfect for filling the cake layers. 3. Beat the remaining mascarpone with the rest of the syrup. Whip the heavy cream separately. Fold the whipped cream into the cheese a little at a time, mixing gently. That's it! Now you can frost your cake with the finished cream—it'll hold up beautifully and look great on the sides of the layers. 4. Once the cake is frosted, chill it in the refrigerator for at least an hour so the cream tastes even better. Happy baking!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Vanilla - 288 kcal/100g
- Rum - 75 kcal/100g
- Mascarpone cheese - 412 kcal/100g
- Syrup - 300 kcal/100g
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