Mascarpone cream is an ideal addition to cupcakes, tiramisu and cakes. Mascarpone cream - cream options

17.10.2019

Mascarpone cake cream is a popular product used to decorate desserts and baked goods. Despite its delicate consistency, the mixture is unusually stable, holds its shape perfectly and does not dry out when the cakes are soaked. Presentable appearance, good compatibility with other additives and light taste make cream cheese an excellent decoration.

It’s not difficult to make mascarpone cheese cream for the cake yourself. It is whipped with cream, egg whites and sour cream, adding powdered sugar or honey for taste. Alcohol, zest or vanilla are used as flavoring agents. To ensure that the cream is airy and does not separate, the products must be chilled.

Ingredients:

mascarpone - 300 g;
powdered sugar - 60 g;
brandy - 10 ml;
lemon juice - 20 ml;
vanillin - 10 g.

Preparation

Beat the chilled mascarpone with vanilla.
Add powdered sugar, brandy and lemon juice.
Whisk thoroughly.
Before using, the mascarpone cream for the cake should be placed in the refrigerator for 10 minutes.

Cream for Tiramisu with mascarpone

Cream with mascarpone and eggs for a cake can quickly and easily decorate any dessert. To prepare, you will need a couple of eggs, cream cheese and a little powdered sugar. All you need is to combine separately beaten egg whites and yolks with mascarpone. The stability of the cream depends on the strength of the proteins, so they must be beaten very well.

Ingredients:

mascarpone - 500 g;
egg - 4 pcs.;
powdered sugar - 100 g.

Preparation

Separate the whites from the yolks.
Beat the whites into a strong foam.
Pound the yolks with powder until white.
Mix mascarpone with yolks.
Gradually introduce the protein mixture.
Cool the finished mascarpone cream for the cake slightly.

Cream for red velvet cake with mascarpone

The mascarpone cream has a velvety texture, a sweetish taste and a pleasant color that contrasts well with the cakes. The ideal option is a combination of mascarpone with Philadelphia cheese. With the participation of such components, the cream remains stable and dense. When whipping, the products should be at room temperature.

Ingredients:

Philadelphia cheese - 450 g;
mascarpone cheese - 200 g;
butter - 100 g;
powdered sugar - 300 g;
vanilla extract - 10 ml;
milk - 40 ml.

Preparation

Beat the butter with a mixer until fluffy.
Gradually add mascarpone and Philadelphia cheese, vanilla, powder and milk.
Mix the mixture well and soak the cakes.

Cream for Napoleon with mascarpone

Mascarpone cheese cream provides an excellent opportunity to quickly and easily decorate cakes. Everyone's favorite time-consuming Napoleon can be prepared in less than an hour by replacing the traditional custard with a light and delicate mascarpone version. You just need to combine the whipped mass of cream and sugar with cream cheese.

Ingredients:

mascarpone - 650 g;
cream 33% - 400 ml;
sugar - 170 g;
rum - 50 ml.

Preparation

Whip the cream and sugar into a fluffy mass.
Separately, beat the mascarpone at low mixer speed.
Add rum to the mascarpone.
Gently fold in the whipped cream.
Stir gently.
Refrigerate the mascarpone cream for the cake for three hours.

Cream of mascarpone and butter can radically change appearance product if used as a leveling mass. Essentially, this is a base layer of glaze that glues crumbs on the surface of the product, preventing them from getting into the top layer, which makes the baked goods neat. For a smoother surface, apply the cream twice.

Ingredients:

mascarpone - 450 g;
butter - 130 g;
powdered sugar - 100 g.

Preparation

Beat butter with powdered sugar.
Gradually beat in cream cheese.
Mascarpone cream cheese thickens after being in the cold, and at room temperature it becomes soft and pliable.

Cream with mascarpone and chocolate will be a piquant addition to baked goods. Its appetizing appearance, light taste and delicate texture are perfect for filling and as an independent dessert. The cream can be prepared with the addition of milk or dark chocolate, based on personal taste preferences.

Ingredients:

dark chocolate - 150 g;
mascarpone - 250 g;
cream 33% - 300 ml;
sugar - 100 g.

Preparation

Divide the chocolate into pieces and melt in hot cream.
Add sugar to the mixture.
Heat over heat until the sugar crystals dissolve.
Cool the resulting chocolate mass, combine with mascarpone and beat until smooth.
mascarpone cake should be slightly cooled before serving.

Delicious mascarpone cream can be prepared using custard. Classic recipe custard will not surprise anyone, but with the addition of mascarpone, it takes on a completely new taste and appearance. Cream cheese makes the dense custard light, tender and not so greasy. This cream will perfectly complement fruit and berry desserts.

Ingredients:

milk - 150 ml;
sugar - 100 g;
flour - 50 g;
egg - 1 pc.;
yolk - 1 pc.;
mascarpone - 120 g.

Preparation

Dissolve 45 g of sugar in 70 ml of milk.
Grind the remaining sugar with the egg and yolk.
Add flour to the egg mixture. Add warm milk.
Cook the custard over low heat, stirring constantly.
As soon as the cream thickens, remove it from the heat.
Cool quickly and mix with whipped mascarpone.
from mascarpone for the cake, rub through a sieve until the mass becomes tender and airy.

Mascarpone cream with condensed milk is used for soaking large surfaces. It is good because its density can be adjusted by the amount of condensed milk - the more milk, the softer the cream. Cream adds airiness to the cream and makes it light and unsweetened. Low mixer speed will make the mixture smooth and homogeneous.

Ingredients:

mascarpone - 250 g;
condensed milk - 150 g;
cream 33% - 200 ml.

Preparation

Beat the cold cream with a mixer for 10 minutes until the mass is fluffy and stable.
At low mixer speed, beat the mascarpone with condensed milk.
Add the resulting mass to the cream.
Using a spatula, stir very gently.

Cream with mascarpone and cream for cake is a popular combination that gives baked goods tenderness and airiness. The cream became famous thanks to the simplest recipe: you need to whip cream with powdered sugar to fluffy peaks, and add cream cheese to the mixture. To ensure that the cream holds its shape well, you should use cream with a fat content of at least 33%.

Ingredients:

mascarpone - 550 g;
powdered sugar - 100 g;
cream 38% - 350 ml.

Preparation

Whip cold cream with powdered sugar until fluffy peaks form.
Stir the mascarpone and beat into the creamy mixture at low mixer speed.
Place the finished cream in the cold for 2 hours.

Cream with mascarpone and sour cream for the cake is a thick, fluffy and plastic mass that can be combined with a wide variety of biscuits. For the correct consistency of the cream, you need to weigh out the sour cream. It is laid out on a towel, placed in a sieve and refrigerated for 3 hours. This method removes excess liquid from the product.

It's Saturday again, which means I'm once again writing from our private little cove in the eastern suburbs of Athens.

The bay is actually private today, because there’s not a soul here except us. Live here sea urchins, which means the water here is very clean. IN dirty water Hedgehogs simply don't live. It’s us, stupid people, who swim where we ourselves pooped, and hedgehogs, they’re not fools. So, the water here is incredibly clean and beautiful. So why is there no one here, you ask. But because this miniature bay is surrounded on all sides by high stones and already somewhere in the afternoon there is always shadow here, the wind often blows.

Most vacationers come here, swim, sit in wet swimsuits, and by 2 pm they are already angry and frozen and run away from here. And then we arrive. We immediately swim, change clothes and sit on the shore alone, dry and happy, enjoying the coolness and waves. And don’t ask where it is - I won’t tell you.

In such a chic atmosphere, I was inspired to write about the exquisite cream for the mascarpone cake. On own experience I was convinced that it is the mascarpone-based cream that has the most unusual and incomparable taste and a very beautiful texture. We, a nation that grew up on butter creams, must slowly move on to more high level and introduce your children to lighter and more natural foods. Mascarpone cream is the best alternative oil creams. Thanks to the Italians. We tried.

Mascarpone cheese is a soft cream cheese, unlike Philadelphia, it is not so sour and more fatty. But in general he is so delicate and doesn’t care about anything similar taste that I find it difficult to describe it.

And since I’m in a great mood today, I’ll share with you not one, but three of my the best recipes mascarpone cheese cake cream.

1. The simplest mascarpone cream

Required ingredients:

heavy cream, from 33% – 220 ml
mascarpone cheese - 220 gr.
powdered sugar - 80 gr.

You can add vanilla essence and any fruit or berry puree to this cream (70 grams per specified portion of cream). It will be bright and tasty.

And for coffee cream, add 3 tsp. strong coffee.

Preparation:

Using a mixer, beat the cold cream until stiff peaks form (read this article on how to do it correctly), but do not overdo it, otherwise the cream will curdle.
In another bowl, whisk the mascarpone cheese and powdered sugar until smooth.
Place the whipped cream in the bowl with the mascarpone and gently fold in with a spatula, folding from bottom to top.

You can’t stir it here for a long time either, because the cream curdles very easily.

This cream is best prepared immediately before decorating the cake.

2. Chocolate cream with mascarpone

For the recipe we need:

dark chocolate - 100 gr.
mascarpone cheese - 500 gr.
gelatin in plates - 10 g.
heavy cream, 33% - 50 gr.
condensed milk - 100 gr.

Cooking method:

Melt the crushed chocolate in the microwave or in a water bath, stirring from time to time with a spatula, until a homogeneous glossy glaze forms.
Fill the gelatin sheets with cold water and soak for 10 minutes.
In a small bowl, bring the cream almost to a boil (do not boil), remove from heat and add the soaked and squeezed gelatin. Mix thoroughly until the gelatin is completely dissolved.
Add cream to melted chocolate and stir until smooth. Then add condensed milk and mix again.
Pour the chocolate mixture into a bowl with mascarpone and mix thoroughly with a whisk until smooth.
Cover the cream cling film and place in the refrigerator for 2 hours until it thickens completely.

This cream is simply ideal for decorating a cake using a pastry bag. It deposits very beautifully and holds its shape perfectly due to the gelatin.

And what else I like about mascarpone cream is that, unlike most creams, it does not require whipping for a long time; it itself is very light and airy.

The finished mascarpone cream is stored in the refrigerator covered with cling film for no more than 2 days.

3. Mascarpone cream mousse with strawberries

Grocery list:

mascarpone cheese, room temperature - 300 gr.
gelatin in plates - 7 gr.
heavy cream, at least 33% - 300 gr.
powdered sugar - 100 gr.
strawberries - 300 gr.

First, prepare semi-whipped cream: beat cold cream with a mixer until soft peaks, that is, as soon as the cream begins to hold an uncertain shape, stop the mixer (for details on how to whip cream correctly, read the special article). Place the whipped cream in the refrigerator.
In a small container, pour cold water over the gelatin sheets and leave for 10 minutes. Without squeezing, place the gelatin leaves in a small saucepan and heat over very low heat with CONSTANT stirring until completely dissolved.
Mix half of the mascarpone cheese with a spatula with powdered sugar and add dissolved gelatin.
Add the second half of the mascarpone to this mass and mix well.
Then add the whipped cream and gently mix with folding movements from bottom to top.
At the very end, add strawberry slices 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 white cream with red strawberries. That's why I introduce strawberries into the cake itself.
Place the finished cake with this cream in the refrigerator for at least 2 hours so that the cream hardens properly.

Well, that's it. Now you are armed and dangerous. And absolutely any cake with one of these creams will certainly win the hearts of your guests.

Delicate, creamy mascarpone cheese found its origin in Italy. Pasty, homogeneous cheese is used to prepare many desserts that contain cream. One of the most common recipes for use is mascarpone cream for cake, as well as for many other types of baked goods.

Any dessert that uses mascarpone cheese cream turns out incredibly tender and tasty. Making mascarpone-based cream at home is not that difficult.

The basic rule of cooking is to follow all the techniques in the process of preparing the dish, and as a result, you will get an excellent creamy mass for decorating your cake or pastry. The recipes are very varied and, not surprisingly, simple. I suggest you consider recipes for gourmet cream.

Delicate mascarpone cheese cream for cake

Mascarpone cheese – 0.5 kilograms, Chicken egg – pcs., Granulated sugar – 150 grams, Pinch of salt.

Recipe step-by-step preparation at home mascarpone cream:

First of all, I separate the whites from the yolks.
In a completely clean and dry bowl, combine the yolks with granulated sugar and mix very well. Sugar must be ground.
I also place the whites in a separate dry and clean bowl, add salt and beat until foamy.
I add mascarpone cheese to a mixture of egg yolks and granulated sugar, and beat everything well with a mixer. You should get a homogeneous mass.
Lastly, I add the mixture of proteins into the resulting mass and continue to beat with a mixer until completely cooked.

To prepare the miracle cream you will need:

Mascarpone cheese – 0.5 kilograms, Cream – 400 milliliters, Cocoa powder – 1 glass, Powdered sugar – 200 grams, Vanillin – 1 sachet, Fruit syrup – 70 milliliters

This recipe includes cocoa, but we use this ingredient if the recipes call for chocolate cream.

Chocolate mascarpone cream, step by step process preparations:

Place the cheese in a deep container and knead slightly.
I add 100 grams of powder to the softened cheese and mix.
Add cocoa powder to the resulting mass of mascarpone and powder and mix very well.
Add fruit syrup to the paste-like mass and mix with a whisk.
Add the second part of the powdered sugar to the container with the cooled cream and mix with gentle movements. As a result, I get a soft, airy mass.
I combine a mixture of cream and mascarpone.
At the end of cooking, I add vanillin and get a vanilla-chocolate taste.

Light homemade cream includes:

33% cream - 220 milliliters, Mascarpone - 220 grams, powdered sugar - 80 grams.

In order to slightly diversify the taste of the cream, you can add vanilla essence or berry puree and fruit - 70 grams. It is possible to make a cream with a coffee aroma by adding strong coffee to it - 3 teaspoons.

Recipe preparation process:

I cool the cream, then beat it with a mixer until a stable foam forms; you need to be careful not to beat the cream.
Add powdered sugar to the container with cheese and beat.
I combine both masses into cream using a spatula, moving from bottom to top.

It is advisable to prepare homemade cream before decorating your cake.

You will need for the recipe:

Condensed milk (thick) 1 b., Mascarpone cheese – 600 g., Powdered sugar – 50 g.

Recipe:

I put the cheese in a container, add powdered sugar, beat with a mixer until a homogeneous consistency is formed.
Add condensed milk and continue whisking.

The cream contains:

Mascarpone cheese – 300 gr., Banana – 3 pcs., Powdered sugar – 1 glass, Lemon juice – 70 milliliters, Vanilla sugar to taste.

Cooking process:

I take the cheese out of the refrigerator and leave it to soften for a short time.
I peel the bananas.
I mash bananas.
Add lemon juice to the resulting banana mass.
Combine cheese and banana puree and mix thoroughly.

Set of products for cream mousse:

300 grams, 70 grams of gelatin plates, 33% cream - 300 grams, Powdered sugar - 100 grams, Strawberries - 300 grams

Recipe preparation step by step:

First of all, you need to whip the cream, which has been cooled in advance, until it is half ready. We put them in the refrigerator.
Immerse the gelatin leaves in cold water for 10 minutes. Without draining the water, I put the leaves on a small fire and, with constant stirring, bring them to complete dissolution.
I divide the cheese mass in half, add powdered sugar and dissolved gelatin to one part, mix thoroughly.
I add the second cheese part and mix, carefully add the cream mixture, and knead slowly.
As the final touch of preparation, I add strawberry slices to the cream, or you can also place them on top of the cream layer. This process is responsible for the color of the resulting cream; if strawberries are added to the mixture, it will turn out soft pink.
Very nice combination white the cream itself, with red strawberries.
I send the cake with cream to a cold place for about two hours. The dish is ready, see photo. Bon appetit.

Ingredients for the recipe:

Mascarpone – 0.5 kilograms, Cream – 0.5 liters, Granulated sugar – 150 gr., Powdered sugar – 200 gr., Lemon – 3 pcs.

Scheme for creating an extraordinary cream:

I'm making lemon caramel. I squeeze the juice of the lemons and put it in a saucepan, after which I add the sugar there and put it on low heat. I leave the prepared lemon caramel to cool on parchment.
The second step is to prepare the cream: put mascarpone, powder and chilled cream into a container, beat the ingredients with a mixer until a homogeneous consistency is formed.
I put the finished cream in the cold for several hours, it should thicken.
After this time, when the cream has hardened, I add caramel to it, mix it and put it into portioned bowls.

To prepare the recipe you will need:

Shortcrust pastry cookies – 300 gr., Butter – 300 gr. (high fat content), Gelatin - 40 gr., Lemon - 1 pc., Granulated sugar - 100 gr., Cream - 400 milliliters, Mascarpone cheese - 250 gr., Cream cheese - 300 gr., Vanillin - 1 bag, Berries.

Recipe:

Using a blender, grind the cookies into fine crumbs.
Melt the butter over low heat.
I add the resulting butter to the cookie crumbs and mix thoroughly.
Place the resulting mixture in a shallow round mold.
Add lemon juice and a spoon to gelatin cold water, send it to low heat until completely dissolved.
After the gelatin has dissolved, add sugar to it, stir and leave to boil for a few minutes.
I combine both types of cheese and mix with a mixer until an elastic consistency is formed.
I add gelatin mass to the resulting cheese mixture.
I spread the finished cream on the cookies, after which I send the cake to a cold place for two hours. I decorate the cooled finished cake with berries.

For the recipe you will need:

Chicken egg - 6 pcs., Sugar - 200 gr., Sugar powder - 85-100 gr., Wheat flour - 60 gr., Starch - 40 gr., Fruit syrup - 150 milliliters, Chilled cream - 100 gr., Strong coffee – 50 gr., Mascarpone cheese – 250 gr., Chocolate crumbs, Salt.

The process of recreating a culinary masterpiece step by step:

I separate the whites from the yolks.
Grind 3 yellows with 1⁄2 sugar. I get a homogeneous yellow mass.
Beat the whites in a separate container with a pinch of salt until a strong foam forms.
I send the remaining sugar to the Belki, whisking constantly.
I combine starch and wheat flour.
Add a mixture of egg yolks and sugar to 1⁄2 part of the flour mixture.
I add a third of the proteins there and mix.
I send the remaining mixture of starch and proteins there and mix well.
I connect all the parts together and knead the dough.
I pour the thick dough into the prepared pan and place the baking pan in an oven preheated to 180 degrees.
After the biscuit is ready, I take it out of the oven and release it from the mold.
Once it has cooled, I cut the biscuit into two parts.
I prepare the cream: beat the cheese and put it in a cold place for a short time.
I whip the cream thoroughly.
I grind the remaining yolks and powdered sugar.
I combine chocolate chips, cheese mass, and whipped cream. You should get a homogeneous consistency.
I combine the syrup and coffee and soak the biscuit crust with the resulting liquid.
I cover the bottom layer of the cake with cream, cover it with the second part of the sponge cake and cover it with another layer of cream. The final touch is to decorate with chocolate chips.

It is better to replace sugar with quickly dissolving ingredients - sugar syrup, powdered sugar.
You can add chocolate flavor to the cream using white chocolate.
You can diversify the taste of the cream with vanilla, fruit or berry syrup.
Using food coloring, the cream can be colored.
The most good option from various types The cream is mascarpone cream; it goes well with any baked goods. The delicate taste and nutritional value of this cream will also become an original decoration for your dessert.
Using the suggested recipes, you can easily prepare a delicious treat at home.

And even egg whites. This variety of flavors allows you to use mascarpone cream for cakes with different test and fillings.

A little history...

IN Lately on store shelves you can find a great variety of desserts and confectionery, which contain mascarpone. Where did this name come from and can this product be used for baking at home?

Mascarpone is an Italian cheese, for the production of which high-quality cream is used from the milk of two types of animals - cows and buffalos. The first mentions of this product appeared in the literature of the 16th century. Then it was used in pure form as cream for various cakes. In the 19th century, Americans also received the recipe for mascarpone. Thanks to this, the famous cheesecake was born.

Cheese popularity

Today, mascarpone is actively used to make tiramisu. It also includes cookies, eggs, cocoa and a small amount of rum or liqueur. Modern housewives often buy this delicate cheese for decoration. homemade baked goods. Mascarpone cream for the cake has a pleasant and unobtrusive taste, which perfectly complements the palette of the dough baked in the oven.
There is no point in arguing that this product has a lot of advantages. But there is one drawback - cheese has a short shelf life, so cheese desserts must be baked immediately before the event for which they are intended.

Features of mascarpone cream

When this cheese is added to the recipe, the composition acquires a delicate creamy texture that simply melts in the mouth. This product gives the dessert a unique aroma, which is very difficult to confuse with the smell of other products. Incredible delicious cream becomes airy and light, as if it had great amount pores that allow air to pass through and fill it with an original aroma.

Today, there are many options for creating light and delicate mascarpone cream. But without exception, all recipes have one thing in common: if the composition contains mascarpone, then the flavor palette can be safely supplemented with notes of vanilla. Also, it is not forbidden to introduce gelatin and a few tablespoons of alcohol into the composition.

Recipes always include cream. You can choose the fat content at your discretion, but you cannot ignore the presence of this product. It is introduced into the cream to allow thorough whipping and obtain an airy and light texture.

Top 10 delicious mascarpone cream recipes

As mentioned earlier, there are a huge number of options for using this cheese to decorate confectionery products. We offer you the most popular recipes that you can make yourself. By following the rules of proportions, anyone, even a not very experienced housewife, can create a real masterpiece. culinary arts, which your family members, friends and close relatives will appreciate.

Cream with mascarpone and cream for cake

To prepare you will need:

Mascarpone cheese – 500 grams;
Cream – 300 grams;
Powdered sugar - as much as you like.

This simple cream is prepared as follows: first thoroughly beat the cheese, then in a separate bowl work the mixer over the cream. After completing the two steps, carefully combine the ingredients.

Mascarpone and condensed milk cream for cake

Buy 500 grams of Italian cheese and one can of condensed milk at the store. Every housewife has powdered sugar in the spice department. You can add it to taste.
Whisk the mascarpone thoroughly. Use a mixer or a simple whisk for this. Next, slowly add condensed milk. Gently beat the resulting mixture until smooth. The cream is ready. If you want to decorate the cake with cream different colors, divide the composition into several parts and add the necessary dyes to them.

Mascarpone cream for cake with added fruit

In the photo of cakes with mascarpone cream you can see a huge number of options, including recipes with the addition of fruit. Most often, bananas or oranges are included in the composition. To prepare the cream you will need:

Mascarpone cheese – 500 grams;
Cream – 300 grams;
As always, powdered sugar - to taste;
1 banana or 1 orange.

If we talk about banana cream, then this fruit is added to the cheese and everything is thoroughly mixed with a mixer. Next, the cream is whipped and everything is combined. As for oranges, you first need to grind them in a blender, mix with mascarpone, and then everything is as in the above option.

Cream with chocolate and orange zest

A sponge cake with mascarpone cream can be effectively complemented with notes of chocolate flavor and juicy orange. If you have a bar of chocolate on hand, you can do without cream.

Take 500 grams of mascarpone.
Place the orange in a blender and grind it. Add the juice and pulp mixture to the bowl with the cheese.
We mix everything carefully.
The chocolate bar needs to be melted and allowed to cool slightly. Any type of chocolate is suitable for the recipe - white, milk, bitter, dark. It all depends on your taste preferences.
Next, add the chocolate mixture to the mascarpone and beat the mixture again until it has a homogeneous consistency.

Mascarpone cream with egg whites

Add powdered sugar (100 grams) to 2 egg whites and start beating until stiff peaks form. In two different bowls, beat 500 grams of Italian cheese and 100 grams of cream. Next, simply combine everything in one bowl and beat the resulting mixture.

To prepare the cream you will need:

500 grams of mascarpone cheese;
Instant coffee – 2–3 teaspoons;
Cream 38% - 200 grams;
Powdered sugar.

Add coffee to the cream and whisk thoroughly. As always, work separately with the mascarpone, combine everything and beat again. The cream is ready!

Cream with Italian cheese and yolks

You need to buy the following ingredients in the store:

Mascarpone – 250 gr.;
Cream – 200 gr.;
Egg yolks – 5–7 pcs. depending on size.
Powdered sugar - as much as you want.

Mix the yolks and powdered sugar and place the dishes in a water bath. Do not leave the stove, constantly stirring the boiling mixture. When the sugar has completely dissolved, add the mascarpone and begin whisking vigorously. Let the mixture cool. At this time you can whip the cream. After waiting the required time, pour the cream into the cheese and egg mixture. All is ready!

Recipe with honey

As you know, honey goes well with all foods, but its taste will reveal itself especially effectively in chocolate cake with mascarpone cream. Your guests will appreciate such a sophisticated combination and will try to find out all the secrets of this wonderful dessert.

To create the cream you will need:

Italian cheese “Mascarpone” - 500 gr.;
Honey – 2–3 tbsp. l.
Cream 38% fat – 300 gr.
Powdered sugar.

The technology for creating the cream is no different from the previous ones: the two main ingredients are whipped separately, honey is added to a bowl of cheese. Everything is combined and whipped until smooth.

Recipe with sour cream

To prepare this incredible mascarpone cream, you will need 700 grams of full-fat sour cream, 250 grams of the famous Italian cheese, 1 glass of sugar.
To excess liquid left the sour cream, weigh it into a sieve through cheesecloth. Let the sour cream sit for several hours. Then beat with sugar, add mascarpone and mix again.

Brandy cream

This recipe should contain: 300 grams of mascarpone, 1 tsp. brandy or cognac, the same amount of vanillin, 3 tbsp. powdered sugar and a little lemon juice.
Add vanillin to the cheese, beat thoroughly into the mixture, add the remaining ingredients and mix the mixture again until smooth.

I must say that this is only a part of the recipes that can be used to create incredibly tasty and fluffy creams for cakes. If you wish, you can get creative with adding products such as strawberries, lemon, cocoa and vanillin. But what to do when a holiday is just around the corner, and you simply don’t have enough time to go to the store for mascarpone?

The most popular substitutes for Italian cheese

Looking at the photo with recipes for cakes with mascarpone cream, it is difficult to guess that sometimes this ingredient is replaced with other products. Let's see what you can replace this Italian cheese with.

Ricotta

If we talk about what is the best way to replace mascarpone in cake cream, it is worth noting that another Italian cheese, Ricotta, is best suited for these purposes.

To prepare the cream, you need to mix 150 grams of ricotta with 200 ml. heavy cream. Place the mixture in a food processor and mix thoroughly. Then put a special whisk on the mixer and beat the cream again to create an airy and light texture.

Cottage cheese

Mascarpone is a rather expensive product, so some housewives have learned to replace it with cheaper, but no less tasty analogues. Don't know how to do this? Run to the store for cottage cheese and cream, and soon your family will be able to enjoy delicious pastries with cream. So, let's go!

Take: full-fat cottage cheese – 300 grams, cream – 100 ml, 2 eggs (the yolks must be separated from the whites), 100 grams of powdered sugar;
Beat the cottage cheese;
In another bowl, mix the yolks and 50 grams of powdered sugar;
Beat the whites with the second half of the powder;
Combine all ingredients and mix thoroughly until smooth.

These simple manipulations help many housewives replace mascarpone in cake cream.

Philadelphia cheese"

This creamy cheese can fully compensate for the lack of mascarpone. To prepare a delicious, fluffy cream you will need:

Philadelphia cheese or regular cottage cheese can also be used as a substitute.

Let's sum it up

Mascarpone cheese is a very tasty and delicate cheese, which contains only natural products. The Italians came up with a sophisticated way to combine the taste of cow and buffalo milk, resulting in this delicate cheese. It is used to prepare various dishes; it is especially in demand among confectioners. Mascarpone takes part in creating a very delicious recipes and can serve as part of cake decoration. The cream from this cheese turns out surprisingly tender and airy.

Mild taste, incomparable aroma and amazing lightness - this is what distinguishes baked goods decorated with mascarpone cream. But since this product belongs to the category expensive products food, not all housewives can afford to use it frequently. And such exotic cheese is not always available on store shelves. But experienced housewives learned how to create combinations of products that can compete with mascarpone.

In this article, we have provided you with both options for cream recipes with this delicate cheese and with its substitutes. The choice is always yours, the main thing is to learn how to truly create delicious desserts.

Mascarpone cheese is a pasty mass of snow-white color with an amazing creamy taste. The product itself melts on the tongue, like a piece of good butter, and when added to pastries and cakes, it turns them into a real gourmet temptation.

Mascarpone cream has a delicate, airy consistency and goes well with all types of dough and types of flavorings (dessert alcohol, nuts, chocolate, dried fruits, etc.). They can be used to layer not only baked cakes, but also regular pancakes, ready-made flatbreads or pita bread from the store.

Below are several easy-to-follow recipes for cream made from this cheese.

Mascarpone cream with liqueur, powdered sugar and lemon juice

One of the main recipes on which many other versions of the dish are based. The quantity of products is given for approximately 400 g of cream.

List of ingredients:

Mascarpone cheese - 250 g.
Powdered sugar – 100 g.
Liqueur – 3 tbsp. l.
Juice of a quarter of a lemon.
Half a packet of vanilla sugar.

Cooking method:

The cream cheese is used at room temperature.
It needs to be combined with powdered sugar, vanilla and whipped until fluffy.
Then pour lemon juice separately, whisk and then add dessert liqueur, brandy or rum.
Stir the cream well again with a mixer, then put it in the refrigerator for half an hour to cool.
The prepared mixture is used for layering biscuit, custard, and puff pastries.

Mascarpone cream with heavy cream

Another basic recipe that forms the basis of other creams, which are usually prepared with coffee, nuts, chocolate or fruit. The quantity of products is given per 500 g of cream.

List of ingredients:

High fat cream – 250 ml.
Mascarpone cheese - 250 g.
Powdered sugar – 100-150 g.
Cinnamon, vanilla, zest - optional.

Cooking method:

Place the cream in advance, right in the package, in the freezer so that it cools well.
Beat them with a whisk until fluffy and set aside for the time being.
Mix the cheese thoroughly with powdered sugar until the powder is completely dissolved.
Gradually add whipped cream to the cheese mixture.
Cool the cream and apply as directed.

Coffee cream for Mascarpone cheese cake

A recipe for aromatic cream for a cake with coffee and chocolate, the central part of which is the basic version proposed above. Ideal for recipes with cherries, cranberries, pineapples, and nuts. The quantity of products is given approximately for 500-600 g of cream.

List of ingredients:

Mascarpone cheese - 250 g.
Medium fat cream – 150 ml.
Instant gelatin – 15 g.
Freeze-dried coffee – 1-2 tsp.
Powdered sugar – 100 g.
Orange liqueur – 1-2 tbsp. l.
Vanilla sugar or cinnamon - to taste.
Chocolate – 50 g.

Cooking method:

Soak the gelatin in a small amount of warm water. Strain and gradually pour into the heated cream. Keep them on the fire for a couple of moments, without letting them boil, and remove.
Mix cheese with powdered sugar, coffee and flavorings. Pour orange liqueur into the mixture.
Gradually add cream and gelatin, cooled to room temperature, to the cheese.
Beat everything into a fluffy homogeneous mass. When it has completely cooled down, add fine crumbs of dark, white or milk chocolate into it if desired.

Mascarpone cream with banana

Simple homemade cream for cakes assembled according to the “Macho” or “Macho” principle Count's ruins", as well as for pancake cakes. Bananas for dessert need to be very ripe, bright yellow in color with brown spots and a distinct honey aroma. For products made from biscuit or choux pastry, you can add a little soft butter to the mixture, but then such cream must be well cooled before use.

The quantity of products is indicated approximately for 500-600 g of cream.

List of ingredients:

Mascarpone cheese - 300 g.
Very ripe bananas – 2 pcs.
Honey or powdered sugar – 1-2 tbsp. l.
Lemon juice – 1 tbsp. l.
Vanillin or cinnamon.

Cooking method:

Remove the Mascarpone cheese from the refrigerator in advance so that it reaches room temperature.
Mash the bananas with a fork, immediately sprinkling them with lemon juice to prevent them from darkening.
In a blender bowl, combine cream cheese, banana puree, liquid honey or powdered sugar, and flavorings.
Beat everything into a fluffy mass and immediately use for its intended purpose.

Caramel cream for Mascarpone cakes

This cream has only two main components - boiled condensed milk and cheese, but the end result is an incredibly tasty product with the most delicate taste. It is ideal not only for cakes, but also for miniature profiteroles made from choux pastry, Napoleon puff pastries and many other desserts. According to the given bookmark it appears thick cream, it can be diluted with heavy cream.

The quantity of products is given for approximately 600 g of cream.

List of ingredients:

Mascarpone cheese - 300 g.
Boiled condensed milk – 250 g.
Vanillin, cinnamon - optional.
Dessert alcohol - optional.

Cooking method:

Place Mascarpone cheese at room temperature in a mixer bowl and gradually beat, adding condensed milk one spoon at a time.
Cool the finished cream a little and layer the cake with it.