Mascarpone is the most delicate cheese that has ceased to be considered a scarce product.
Now it can be purchased in almost every supermarket. And therefore, housewives are enthusiastically mastering recipes with this wonderful product that can enrich any baked goods.
Cakes, pastries, sweet pies and other familiar delicacies will sparkle with a new taste thanks to mascarpone cream.
Mascarpone cream - general principles of preparation
Mascarpone is a wonderful base for cream. Despite the fact that it contains up to 75% fat, the taste and consistency do not suffer from this. Cheese is used to make cream pure form, no additional processing is required. Mascarpone is mixed and combined with the remaining ingredients.
What else may be included in the cream:
Sugar. You can use sand, but powder is better, as it is easier to dissolve. Sometimes syrups are added.
Cream, sour cream, condensed milk. They dilute the fat content of the cheese, add additional taste, increase the volume of the cream, which, accordingly, reduces its cost, since the most expensive ingredient is mascarpone.
Chocolate (white, dark or milk). Frequent guest in creams with mascarpone. The chocolate is melted before adding to the total mass. You can also use chocolate chips or cocoa.
Eggs. Used in creams that can be further cooked (for example, for cheesecakes).
Vanillin, cognac, rum, liqueurs, and less often essences are usually used for aroma. Any cream can be given color using food coloring or natural products. Good filling Serve fruits and berries that go well with mascarpone.
Recipe 1: Mascarpone cream with cream
Recipe for the most delicate mascarpone cream for cakes, pastries, cupcakes. It's easy to prepare and turns out delicious. For the cream you will need heavy cream of 30% or higher. Otherwise, the mass will turn out weak, will not hold its shape well and will flow from the cakes. But you can take vegetable cream, which is intended for whipping. Please note that they may already contain sugar.
Ingredients
250 grams of mascarpone;
200 grams of cream;
100 grams of powdered sugar;
Optional cocoa, vanillin, liqueur or any essence for aroma.
Preparation
1. Pour the cream into a bowl or mixer bowl, beat until fluffy and add powder, gradually, a little at a time. If cocoa is used, then it must be sifted, combined with powder and also added at this stage.
2. Mix the mascarpone with a spoon, gradually add cream into it. Not the other way around. Add vanilla and you're done!
Recipe 2: Mascarpone cream with condensed milk
This is actually a recipe for two mascarpone creams. You can cook it with ordinary, white condensed milk and get a product with a creamy taste. Or we can make cream with dumplings, and the end result will be a filling with the taste of creme brulee. In the first case, add vanilla for flavor, and in the second, you can add a spoonful of cognac or liqueur.
Ingredients
500 grams of mascarpone;
400 grams of condensed milk.
Preparation
Stir the mascarpone with a spoon, gradually add condensed milk and you're done! Wonderful cream for homemade cakes and pastries is ready. It can also be used for no-bake cheesecakes if you add a little gelatin to stabilize the mixture. And for a dessert with heat treatment, it is better to put 2 eggs.
Recipe 3: Mascarpone cream with eggs for cheesecake
Cheesecake is a delicate dessert with a delicious filling, which, by the way, is often made from mascarpone. Recipe perfect cream with eggs for a delicious dessert. The amount of powdered sugar can be changed up or down, taking into account your taste preferences. Heavy cream is used, at least 30%.
Ingredients
500 grams of mascarpone;
150 grams of powder;
200 grams of cream;
Vanilla pod.
Preparation
1. Place the cheese in a bowl and mix thoroughly with a spoon.
2. Separately, whip the cream into a fluffy mass, gradually add powdered sugar.
3. Break the eggs into a bowl, beat and carefully combine with the cream, add one spoon at a time, carefully, preventing the mass from separating.
4. Add cheese to the cream, spoonful at a time, mixing well each time.
5. On last stage Vanillin is added, ideally the contents of the pod are simply poured out. But you can also use powder or ready-made extract.
Recipe 4: Mascarpone cream with sour cream
A recipe for the perfect mascarpone cream, which is especially suitable for sponge cakes and sour cream. You can also use it to fill shortcrust pastry baskets or make caps for cupcakes. The higher quality the sour cream, the better the cream will be. The product must not be sour, runny or stale.
Ingredients
2 cups of powder;
1 kg thick sour cream;
500-600 grams of mascarpone.
Preparation
1. Beat sour cream with powdered sugar with a mixer. We do this very carefully so that grains do not form, indicating that the buttermilk has separated and oil has been produced. The consistency should remain homogeneous and smooth.
2. Now immerse the mixer in mascarpone, beat the cheese for a few seconds and gradually add sour cream, spoonful at a time. Mix well each time.
3. At the final stage, add vanilla or any essence.
Recipe 5: Chocolate Mascarpone Cream
Chocolate mascarpone cream comes in three types:
1. with the addition of cocoa;
2. with the addition of melted chocolate (bars);
3. with chocolate chips.
We will prepare the second option, but if desired, you can also add cocoa to it (for more rich color and aroma) or some chocolate chips. The advantage of cream with a chocolate bar is that the product helps the filling harden better. It is better to use dark tiles with a cocoa content of at least 70%.
Ingredients
300 grams of mascarpone;
150 grams of chocolate;
200 grams of cream;
A glass of powder.
Preparation
1. Whip the cream with powdered sugar into a strong foam. If a plant product with sugar is used, then increase the amount of cream by 20%, and exclude the powder or add half the norm.
2. Mix the cheese, add cream. As usual, we do this carefully and in small portions.
3. Chop the chocolate into cubes, place in a bowl and place in a water bath. Bring to a creamy, homogeneous state, try not to overheat, stir constantly. You can also melt the chocolates in the microwave.
4. Pour the melted and warm (not hot) chocolate into the mascarpone cream in a thin stream, constantly whisking it with a mixer. If you need to add liqueur or vanillin, then do it at this stage.
Recipe 6: Mascarpone cream “Berry”
The advantage of this mascarpone cream is that it can be used not only as a filling for pastries and cakes, but also as an independent dessert. Fill the bowl with air mass, add more fresh berries or pieces of fruit and the delicacy is ready!
Ingredients
400 grams of mascarpone;
100 grams of condensed milk;
80 grams of powder;
spoon of cognac;
500 grams of any berries.
Preparation
1. Wash the berries, put them in a saucepan, add a spoonful of water, cover and place on the stove. Steam until soft. If you use berries with pits (cherries, sweet cherries), then they need to be removed, you don’t have to add water, just pour in the resulting juice.
2. Cool the berries and puree them through a sieve. You can just punch it with a blender. Add cognac and stir. If the liquid has not evaporated well and there is a lot of it, then it is better to drain it. The puree should be thick.
3. Stir the mascarpone, gradually add condensed milk and powder.
4. Add berry puree to the cheese mixture. Stir and you're done!
Recipe 7: Mascarpone cream with white chocolate and yolks
Another universal recipe cream, which hardens perfectly, is great for cakes, pastries and any other purposes. The taste is rich, sweet, and can be used as an independent dessert, as an addition to fruit or ice cream.
Ingredients
300 grams of mascarpone;
200 grams of white chocolate;
2 raw yolks;
180 grams of cream.
Preparation
1. Break the chocolate, put it in a bowl and immediately add about 50 ml of cream. You don’t need to measure anything, just pour it by eye. Place in a water bath and melt. note that white chocolate quite capricious, a small drop of water will slow down the melting, the product may form lumps or become plasticine. Also, white chocolate should not be brought to a boil; watch the heat and reduce if necessary.
2. Whip the remaining cream into foam and carefully mix with the cheese. The cream is introduced into the cheese, not the other way around.
3. Carefully pour in the melted chocolate, mix, add vanillin or any other aromatic filling.
4. Cool the cream and use it for its intended purpose.
Recipe 8: Mascarpone cream with gelatin
A version of the cream with gelatin, which hardens very well, can be used to assemble tall and multi-tiered cakes, make caps for cupcakes, and decorate other cakes. But it is important to use the product before it starts to harden. The cream does not tolerate heating, so you should not miss the moment.
Ingredients
2 tablespoons of wheat flour;
150 grams of mascarpone;
50 grams of powder;
100 grams of white chocolate;
10 grams of gelatin;
A glass of cream;
40 grams of milk.
Preparation
1. Dilute gelatin in milk. Leave until it swells.
2. Whip the cream with powder, then mix this mass with cheese.
3. Melt white chocolate. We do this in a water bath, then combine with the creamy mass.
4. Heat the gelatin, but make sure it doesn’t boil. The better the grains are swollen, the easier it is to do this.
5. Pour the melted gelatin into the cream, mix and you're done.
In order for the ingredients of the cream to combine well, not peel off and merge into a single whole, all components must be at the same temperature.
Each new ingredient should be added to the cream only after the previous one has been completely mixed. And do it in small portions.
A spoonful of cognac added to the cream gives the product a light nutty aroma. Also a wonderful filler is liqueur, the taste of which can be absolutely anything. But you need to be more careful with alcoholic additives if the dessert is intended for children. It is better to replace them with harmless vanillin, cocoa or essence. You can add chopped nuts.
Instead of heavy cream and sour cream, you can add yoghurts to the mascarpone cream: natural or fruit. But they must be thick enough so that the dessert does not drip during storage.
Never prepare cream in advance. After combining products, their shelf life is sharply reduced. This is especially true for fruits and berries, which need to be added just before use.
Mascarpone-based cream is the most delicate, tasty and appetizing filling for various confectionery. Cakes, pastries, cupcakes, rolls, buns, puff pastries and other delicacies stuffed with such paste become real works of art. culinary arts.
Today, Italian mascarpone cream cheese can be easily purchased at any major store. And although the price of the product is quite high, it is very popular among modern housewives who have already appreciated the beauty of this delicate delicacy. Desserts based on cream cheese always turn out aromatic, light, airy and amazingly tasty. If you don’t yet know how to prepare such an exquisite delicacy, then a selection of recipes for mascarpone-based creams will certainly come in handy! All methods are very simple and understandable. Even a novice pastry chef creating his first culinary masterpiece can cope with the creation of a delicate delicacy.
Cream cheese based on mascarpone
To create delicious filling will be needed minimum set products: Italian cream cheese, chicken eggs and granulated sugar. This cream is suitable for coating and decorating various confectionery products: cakes, cupcakes, pastries, baskets, etc. However, the dessert can also be enjoyed on its own, because it is incredibly tasty! Mascarpone cream for cake and other confectionery delights is quite simple to prepare; you just need a little time and a little good mood.
Ingredients to create the filling:
- small package of mascarpone cheese (250 grams);
- two fresh medium-sized chicken eggs;
- a pinch of salt;
- four tablespoons of granulated sugar.
Preparing a delicate dessert
Separate the whites from the yolks. Place the first ones in a dry container and put them in the refrigerator. Combine the second ones with granulated sugar in a deep bowl. Mash the mixture thoroughly with a fork or hand whisk. You need to achieve complete dissolution of the sugar crystals.
Add mascarpone (room temperature) to the yolk mixture. Cold cheese is difficult to work with because its structure is quite hard. A slightly heated product becomes softer and more manageable. Mix the mascarpone with the yolk-sugar mixture, ensuring that all ingredients are evenly distributed.
Remove the egg whites from the refrigerator. Add a pinch of salt to them and, armed with a mixer, beat the product until stable peaks appear.
Add the dense protein mass to the cheese-yolk mixture. Using a spoon or spatula from bottom to top, gently mix all ingredients. Be careful, because the whipped whites may fall off, and this should not be allowed. As soon as the mass acquires a dense, but at the same time airy structure, stop the mixing process. Excessive zeal can harm the delicate texture of the products.
Place the finished mascarpone cream for the cake in the refrigerator. After 40-60 minutes, the dessert can be used for soaking or
Butter cream with mascarpone
Another delicate delicacy that will win the heart of any sweet tooth. The mascarpone-based buttercream turns out so light and airy that it resembles a fluffy cloud that accidentally ended up in a plate. However, with all these characteristics, the dessert perfectly holds its shape, making it ideal not only for soaking various baked goods, but also for decorating them. Do you want to make perfect cupcakes or create an amazing design on your cake? Then mascarpone and cream cream is what you need!
For this delicate delicacy you will need:
- two tablespoons of powdered sugar;
- half a small package of mascarpone (125 grams);
- half a glass of natural cream 33%;
- a pinch of vanillin or a teaspoon of liqueur (optional).
A guide to making delicious cream
Place cheese at room temperature in a convenient deep bowl. Add one tablespoon of powdered sugar, then thoroughly mash all the ingredients. If you want to give the cream an unusual flavor, add a pinch of vanilla or a little liqueur to the cheese paste (Bailey's, Sheridan or Mozart are great) at this stage. Mix the mixture thoroughly again.
Pour the chilled cream into a separate container suitable for whipping. Add the remaining powdered sugar. Turn the mixer on to highest low speed. Whip the cream for one minute, then gradually increase the power of the device to the fastest speed. Achieve stability of the mass and appearance of soft peaks.
Add whipped cream to mascarpone. Mix the mixture very carefully.
If you want to use a cream based on mascarpone and cream to decorate pastries, then put it in the refrigerator for 30-40 minutes. You can coat the cakes, fill eclairs or tubes, and enjoy the dessert on its own immediately after preparation.
For desserts with a strong cocoa bean flavor, this filling is perfect. Rich chocolate taste, delicate but elastic consistency, delicious appearance- a cream based on mascarpone cheese has all these advantages. If you try even a spoonful of such an exquisite delicacy, you will hardly be able to stop until you see that the plate is empty. The cream is so good in its natural form that it can perfectly serve as an independent dessert. Chocolate spread made from cream cheese is great for decorating various confectionery products: it does not lose its shape and gives baked goods a very festive look.
To prepare mascarpone cream you will need:
- one bar of dark chocolate with high content cocoa beans;
- two glasses of mascarpone;
- one and a half glasses of heavy cream;
- half a glass of powdered sugar.
Dessert preparation process
Break the chocolate bar into small pieces and place in a container suitable for heating. Melt the product in a water bath or in the microwave. Leave the liquid chocolate to cool completely.
Place the cold cream cheese in a deep container. Lightly beat the product with a hand whisk.
Combine well-chilled cream with powdered sugar. Beat the ingredients with a mixer until the mass becomes fluffy and soft peaks appear on its surface.
Gently fold the cream into the cream cheese in small portions. Mix the resulting mass carefully but thoroughly. Pour in the cooled chocolate. Stir, trying to do this as carefully as possible, until the mass acquires a rich, uniform color.
Cool the finished chocolate cream based on mascarpone in the refrigerator, then use it for its intended purpose.
Rich banana treat
Delicious in taste and unforgettable in aroma, the cream will appeal to all lovers of exotic fruits. Desserts soaked with such a filling will turn into a real banana-cream paradise, which will undoubtedly appeal to all those with a sweet tooth. A delicious treat can be enjoyed on its own or used to prepare complex baked goods: cakes, rolls, pastries, muffins, etc.
To create the banana filling you need:
- two ripe (but not overripe) medium-sized bananas;
- half a glass of powdered sugar;
- large package of mascarpone (500 grams);
- a teaspoon of orange zest.
Making a tender and tasty cream
Peel the bananas, then place them in a blender bowl and puree them.
Add powdered sugar and cream cheese to the fruit slurry. Do it gradually. Add a few tablespoons of powder and mascarpone, then beat the mixture. Repeat the procedure until all ingredients are gone.
At the end of cooking, add a teaspoon of orange zest (chopped on a grater) to the buttercream. Beat all the ingredients of the aromatic treat in a blender again.
Place the finished mascarpone cream in the refrigerator for one hour, then use it at your discretion.
If this is your first time deciding to make cream cheese pasta, then you can only be envied. After all, ahead of you awaits the incomparable pleasure that you will receive from eating delicious dessert. To avoid spoiling the delicate cream due to your inexperience, use some simple recommendations.
- Remove the mascarpone from the refrigerator a few hours before you start using it. During this time he will become soft and obedient.
- Cream, on the contrary, should be very chilled. It is better to send them to the top shelf of the refrigerator 12 hours before starting work. Otherwise, it will be very difficult to achieve the appearance of peaks and splendor of the mass.
- You can diversify the taste of the cream with the help of fruit syrups, liqueur, cognac, coffee, nuts, etc.
- If possible, try to keep the finished dessert in the refrigerator for at least 30 minutes. Infused cream is not only tastier, but also healthier.
- If it so happens that you couldn’t find mascarpone, and you need to make dessert urgently, use other cream cheeses. Italian products such as ricotta or Philadelphia are quite suitable for making cream.
- The dessert can be given any desired color using food coloring. However, do not use a low-quality ingredient, it will only spoil the delicate delicacy. Optimal for these purposes are
It's hard to name a weirder cheese than mascarpone. Essentially, this is fermented cream that does not even require pressing. The consistency of mascarpone is so delicate that you want to eat it with spoons and not mix it with other products. But due to the high cost of this type of cheese, in Russia they began to make cream from it with the addition of various ingredients. In this case, the volume of cake fondant increases, but the cost remains the same.
History of cheese
In Italy, they invented a lot of things in past centuries; their cuisine is very different from most European ones. In the 16th and 17th centuries, mascarpone cheese was accidentally invented in the province of Lombardy. The cheese is prepared in a water bath and wine vinegar or citric acid is added to it to coagulate the milk protein. The consistency of mascarpone resembles curd mass or thick real village sour cream. In color it is also close to sour cream from the village, as it has a very pleasant creamy color.
Many people love this cheese very much for its delicate taste, although they do not suspect that it is very high in calories. In 100 gr. the product contains 412 kcal. And once you take the first spoon, it’s hard to put it down. The most famous dessert with mascarpone is tiramisu. But it is extremely difficult to prepare it in some regions of our country, since the main ingredient, Savoyardi cookies, is not available in stores, and you have to prepare it yourself. As you can see from the names, everything was invented by the Italians with a sweet tooth.
They also eat it with anchovies, spread on bread, with powdered sugar - as a filling for buns, and even put it in pasta, making it more nutritious.
In our country, mascarpone is used as cake cream, after mixing it with other ingredients.
Cake with mascarpone cream
Mascarpone cheese by itself does not spread, so it can be used as a cake cream only by mixing it with powdered sugar, but this is in case you need to make a small cake. For a large cake, mascarpone must be mixed with condensed milk. Depending on the amount of condensed milk, the cream may be harder or softer. The more milk, the softer and more fluid it is.
You can use either boiled or plain condensed milk. The standard volume of products is a can of condensed milk and 500 grams. cheese. To prepare the cream correctly, you need to mash the mascarpone cheese in a bowl and add condensed milk to it. You need to beat with a mixer, starting at low speed and gradually moving to maximum. For thick cream, if you want to decorate the cake with different patterns, you need to take 100 grams. condensed milk, to coat a cake like a sponge cake, the cream should be more liquid between the layers.
If you want to use boiled condensed milk, it is denser in consistency, so you can use a third more of it to decorate the cake beautifully.
How else can you use this cheese with condensed milk for a delicious and sweet cake? Since the cream with 100 grams of condensed milk will be quite dense, you can prepare a cake with fruits or berries. To do this, take two layers of regular sponge cake, coat the bottom layer with cream (thick), lay out berries or chopped fruit. Let it sit for a while and then apply another layer of cream on top and rest. Place the second cake layer and coat it. You can put a row of more berries or fruits on the top layer, but decorate each berry beautifully with cream, using a cornet or pastry bag.
It's worth trying this same recipe, but with nuts and chocolate pieces. The nuts need to be chopped and the chocolate broken or cut into small pieces. The rest of the preparation is exactly the same as shown above.
Cream with creamy Italian cheese and boiled condensed milk, slightly hardened in the refrigerator, will perfectly hold a thin layer of mastic. Only in this case, you need to roll out the mastic in a thin layer and cover the cake very carefully so that the coating does not tear.
Preparing cream cheese for cottage cheese cake
Of course, you can buy Italian cream cheese in the store, but due to its high calorie content, the cream will be heavy for children, so it is possible to prepare a lighter mixture for decorating the cake and coating it with cottage cheese.
The taste is, of course, somewhat different, but this cream will be easier for the child than fatty cream cheese. For cooking you will need 200 g. cottage cheese and 200 ml. 33% cream. Can be used homemade cottage cheese, prepared in a slow cooker from kefir.
Pass the cottage cheese through a sieve twice to avoid lumps. For the lazy, you can break it in a blender and then rub it through a sieve once. Next, you need to pour the chilled cream into this mass and start whipping the mixer at low speed. You will get a creamy mass. So the curd cream, similar to Italian cream cheese, is ready. This is a budget option, since cheese in some Russian cities is several times more expensive than cottage cheese with cream. It is no longer worth adding condensed milk to this mixture, as it will start to flow and the cake will turn out sloppy.
Mascarpone or cream cheese is a smooth, creamy cheese originating from the northern Italian region of Lombardy. It has a creamy consistency, making it ideal for preparing various desserts. It is on its basis that cheesecakes and cream for the famous tiramisu are most often prepared.
In addition to its delicate consistency, mascarpone has other benefits. It is rich in vitamins and minerals, and due to the fat content in its composition, cheese promotes better absorption of vitamins from fruits. That's why mascarpone cream is often served with fruit desserts. In addition, it is perfect for making pastries, cakes and other confectionery products.
There are several types of cream cheese cream, each of which has its own characteristics. Basically, they depend on additional ingredients in the composition. These can be eggs, cream, butter, condensed milk, various flavorings and aromas.
Mascarpone cream for cake
Cream and mascarpone cream is easy to prepare. It has a delicate consistency and exquisite taste. The cream is perfect for cakes, biscuits and pastries. The given recipe is basic. To taste, you can add cocoa, various liqueurs, citrus zest and other flavorings.
Taste Info Syrup and cream
Ingredients
- mascarpone – 250 g;
- heavy cream – 200 ml;
- powdered sugar – 100 g;
- a pinch of vanilla sugar.
How to make cream for a mascarpone cake
Mix the cheese with half the powdered sugar and knead the mixture thoroughly with a spoon or spatula.
Mix the cooled cream with the rest of the powder and beat with a whisk until a fluffy mass is formed.
Mix everything together, add vanilla sugar and beat well, starting with a low mixer speed.
Tip: cocoa, liqueurs and other additives should be mixed with cheese at the first stage of preparing the cream.
Cream for tiramisu with mascarpone
Tiramisu is one of the most famous and beloved desserts in the world. There are many variations of it, but classic recipe includes savoiardi biscuits, espresso and mascarpone cheese cream, the recipe for which is described below.
Ingredients:
- mascarpone – 0.5 kg;
- eggs – 4 pcs.;
- sugar – 100-120 g;
- vanillin - optional.
Preparation:
Separate the whites and beat them until stable peaks form.
Combine the yolks with sugar and vanilla, and then beat everything together until white.
Mash the mascarpone with a spatula and add it to the yolks.
Beat gently by hand.
Gradually stir in the egg whites. Gently stir the cream until the mixture becomes completely homogeneous.
The tiramisu cream is ready!
Tip: to prepare an analogue of tiramisu cream without eggs, you need to whip the cream with powdered sugar, and then carefully mix it with the cream cheese.
The simplest mascarpone cream with cream
This version of the cream is perfect for fruit desserts. You can use it as a dressing for fruit salad or serve it as an independent dessert with fresh berries.
Ingredients:
- mascarpone – 200 g;
- low-fat cream (10-20%) – 50 g;
- powdered sugar – 4 tbsp;
- a little lemon zest and juice.
Preparation:
Combine the cream with powdered sugar and beat lightly until the powder dissolves.
Add lemon zest and juice to the cheese and rub it with a spatula.
Mix everything together until a smooth mass is formed and the cream is ready.
Tip: lemon zest and juice can be replaced with orange ones.
Mascarpone and condensed milk cream
This cream turns out to be quite expensive, but the result justifies the expense. The finished product is suitable for coating cake layers and any other confectionery products. And most importantly, it cooks in a few minutes and always turns out great.
Ingredients:
- mascarpone – 0.5 kg;
- uncooked condensed milk – 150-300 g.
Preparation:
Mix the cheese with a mixer with a small amount of condensed milk.
Depending on the desired consistency and sweetness, add the required amount of condensed milk little by little.
Tip: the less condensed milk in the composition, the better the cream will keep its shape.
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Mascarpone and butter cream
This type of cream should be chosen if you plan to use it to decorate desserts, since due to the oil content it will hold its shape better than other cheese and curd creams.
Ingredients:
- mascarpone – 800 g;
- butter – one and a half packs (about 300 g);
- powdered sugar – 400-420 g;
- vanilla sugar – 1 sachet;
- a pinch of salt.
Preparation:
Beat the butter at low mixer speed until smooth and fluffy.
Continuing to beat, gradually add all the powdered sugar to the butter.
When the powder has completely dissolved, add mascarpone, salt and vanilla sugar. Continue beating at low speed.
Beat the mixture until smooth. Use the finished cream to decorate cakes and other confectionery products.
Tip: the main thing in this recipe is not to beat the cream longer than necessary, otherwise the ingredients may separate. As soon as the consistency has become homogeneous, the cream is ready.
Custard with mascarpone
This cream with the addition of cream cheese is a worthy alternative to traditional custard, which many people are already tired of. Making this version of the cream is quite simple - you don’t have to use a water bath or other structures.
Ingredients:
- mascarpone – 250 g;
- milk – 250 ml;
- yolks chicken eggs– 3 pcs.;
- sugar – 30 g;
- powdered sugar – 60 g;
- flour – 30 g.
Preparation:
Combine milk with sugar and bring this mixture to a boil, but do not boil.
Grind the yolks with flour and powdered sugar.
Pour hot milk into this mixture and stir quickly.
Place the saucepan with this mixture on low heat and, stirring with a whisk, brew to the desired thickness.
Cover the brewed mass with film and cool.
Grind the mascarpone with a spatula.
Add the cheese into the brewed mixture in parts, stirring each time.
Lightly whisk and the cream is ready. You can use this cream to make sponge rolls and cakes.
Tip: if lumps form during brewing, the mixture should be rubbed through a sieve.
How to replace mascarpone
The most delicate creamy mascarpone cheese is not cheap and is not sold in every store. Therefore, housewives often have a question about what can replace it. There are several answers to this question.
The simplest one is to replace the mascarpone with another type of soft cheese. The most similar variety is ricotta. This product is also Italian origin. Ricotta is made from whey rather than milk, which is why its cost is slightly lower. It has a sweetish taste, so it goes perfectly with any desserts. But ricotta is also rarely found in stores.
More common products that can replace mascarpone are cream cheeses, such as Almette. They are significantly cheaper than cream cheeses and in many cases can be a complete replacement for them. In stores, similar products are found a little more often.
The most economical and versatile way to replace expensive imported mascarpone is to prepare it at home. To do this, you will need quite affordable products - heavy cream and citric acid.
Preparation homemade cheese mascarpone:
- Heat a liter of cream with a fat content of at least 33% until the first signs of boiling appear.
- 1/4 tsp. Dilute citric acid in a teaspoon of water and add to the cream.
- Stirring continuously, thicken the cream over medium heat.
- Line a sieve with a clean cloth and pour the thickened cream into it.
- After one and a half to two hours, the whey will completely separate and drain, leaving an analogue of mascarpone on the fabric.
The process of making homemade cream cheese is not complicated, and the costs are much lower than purchasing ready-made cheese. In addition, products such as cream and citric acid can be found anywhere - even in a remote village.
Adviсe:
- To ensure that all ingredients are well mixed and the finished cream does not separate, you need to combine products at the same temperature, unless otherwise indicated in the recipe.
- To improve the aroma, you can add a spoonful of cognac or liqueur to the composition. You can experiment with different flavors, depending on what the cream is intended for. Coffee liqueur - for tiramisu, Aperol - to give the cream a citrus aroma, cognac will give a nutty smell.
- Vanillin and vanilla sugar in recipes can be replaced with vanilla extract or fresh vanilla.
- Each next ingredient should be added only after the previous one is mixed with the total mass.
Mascarpone is the most delicate cream cheese, thanks to which desserts based on it have an exquisite taste and light texture. IN lately Pastry creams based on cream cheese are becoming widespread as an alternative to the usual types. Use mascarpone cream to sponge cake, cakes, profiteroles, eclairs and cupcakes. However, cheese cream gained the greatest popularity thanks to the Tiramisu dessert.
If you have a little time left and you want to please your family with a gorgeous cake, then study the following selection of recipes for making mascarpone cream for a cake. Mascarpone cream, with which any cake will become your family’s favorite dessert, can be prepared according to different recipes, which differ in ingredients and cooking techniques.
How to make magic mascarpone cream for a cake: confectionery secrets
Mascarpone can easily be called one of the best bases for creams. And there are quite a lot of recipes for mascarpone cream: here are butter, and cream, and chocolate, and protein creams. There is even the most simplified version of the cream for those with a sweet tooth, which requires the use of condensed milk. But, despite such a wide variety of ingredients, recipes for mascarpone cream for cake have subtleties common to all types.
So, for example, if powdered sugar is prescribed in the composition, then you should not save money by replacing it with sugar. It is easier to dissolve the powder, which means that the mass will quickly reach the required gentle state. If there is no powdered sugar or there is insufficient quantity, then you can supplement the sweetness with syrups.
There is no need to hide that mascarpone is an expensive product at cost, so cream, sour cream and condensed milk are used to increase the volume and also to dilute the fat content of cream cheese.
The inclusion of eggs in the composition obviously indicates subsequent heat treatment. This is how the cream on the eggs opens up very well when making cheesecakes.
Exception! An exception to the rule is the tiramisu dessert cream. The components included in its composition are not subjected to any heat treatment. Therefore, you should carefully choose eggs.
Considering that the main components of the cream have only a light creamy aroma and taste, confectioners often introduce flavorings into its composition. Mascarpone-based cream goes well with vanillin, cognac, rum, and liqueurs. Essences should be administered very carefully. Among other things, the cream can be painted in any shade, just by adding food or natural dyes to it.
The ideal complement to mascarpone buttercream is fresh fruits and berries.
Classic of the genre: mascarpone-based cream with added cream
Mascarpone and cream cream can be called a classic of the genre, which will never become outdated or lose its popularity. Its advantages include its light, airy texture.
Cooking time – 10 minutes.
Number of servings – 10.
Ingredients
- cream cheese “Mascarpone” – 450 g;
- heavy cream (33%) – 250 g;
- powdered sugar – 90 g.
Per serving
- Calories: 303.3 kcal
- Proteins: 2.8 g
- Fat: 27.4 g
- Carbohydrates: 1.5 g
Cooking method
The secret of preparation is quite simple and lies in strictly following the recipe:
Any cake will sparkle with new colors with its help.
Mascarpone cream for cake: butter-based recipe
Despite the fact that cheese contains up to 75% fat, it goes well with butter. At the same time, neither the taste of the cake cream nor the consistency suffers, acquiring only additional positive properties during the whipping process. Mascarpone cream, which is obtained by mixing, is excellent for coating layers of cakes and topping cakes.
Number of servings – 10.
Ingredients
To get the perfect taste and simplicity butter cream from mascarpone you will need:
- mascarpone – 500 g;
- butter – 185 g;
- powdered sugar – 150 g;
- lemon zest – 2 tbsp;
- orange liqueur – 25 ml.
Pay attention! Mascarpone can be replaced with high-quality cream and cottage cheese.
Per serving
- Calories: 376.3 kcal
- Proteins: 2.6 g
- Fat: 33.1 g
- Carbohydrates: 17.9 g
Cooking method
To make a simple, but delicate and tasty buttercream, follow the step-by-step recommendations:
It is suitable not only for layering cakes, but also for decorating muffins.
Recipe for cake buttercream made with mascarpone cheese
Mascarpone cream prepared in this way can confidently be called an air cloud. It is most often used to create a classic dessert from Italian cuisine - tiramisu.
Cooking time – 60 minutes.
Number of servings – 6.
Ingredients
To get the cream, take:
- mascarpone – 250 g;
- eggs – 2 pcs.;
- powdered sugar – 40 g;
- orange zest – 1 tbsp;
- salt - a pinch.
Pay attention! For any cream, we take eggs as fresh as possible. To reduce the fat content of the cream, you can add cream or natural yogurt to it.
Per serving
- Calories: 226.2 kcal
- Proteins: 4.4 g
- Fat: 19.3 g
- Carbohydrates: 8.9 g
Cooking method
You can prepare mascarpone with cream cheese by following these recommendations:
As mentioned at the beginning, this cream is great for classic cake tiramisu, because such a cream must undergo a short heat treatment.
Cream cheese cream based on mascarpone and Philadelphia cheeses
We invite you to familiarize yourself with the last method of whipping cream for a cake from our selection: it is based on two types of cheese: Philadelphia and mascarpone.
Cooking time – 20 minutes.
Number of servings – 10.
Ingredients
You can prepare the intended cream from the following components:
- Philadelphia cream cheese – 250 g;
- mascarpone cream cheese – 250 g;
- vanilla – 1 tsp;
- cream (35%) – 350 ml;
- powdered sugar – 120 g.
Pay attention! To be satisfied with the results obtained, we purchase only cream with a fat content of 33% or higher.
Per serving
- Calories: 310 kcal
- Proteins: 3 g
- Fat: 26.8 g
- Carbohydrates: 14.7 g
Cooking method
Pay attention! Servings indicated the approximate number of servings per cake.
Video recipes
Besides step by step recipes With photos, we suggest you familiarize yourself with the video, which will help you learn even more cooking options.