Cream for mascarpone cake with cream: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Not many housewives in Russia know what mascarpone is. Meanwhile, this cream cheese is very often used in Italy. After all, it was there, or rather, in the province of Lombardy, in the area between the cities of Abbiategrasso and Lodi (southwest of Milan), that this product was invented. Mascarpone is a surprisingly tender cheese both in taste and texture. It is used to prepare savory snacks. But its best use is desserts. Cheesecake with mascarpone will be much more delicious than with regular cottage cheese.

The creamy structure of the cheese makes it indispensable for layering and leveling the surfaces of cakes. Mascarpone is extremely accommodating. It will be an excellent pair for condensed milk, honey, powdered sugar. Today we will talk about how to make mascarpone cream with cream. Below you will find a selection of recipes from these two ingredients. The resulting cream can be used both for a layer of cakes, andfor decorating cakes and pastries.

What is mascarpone and how can it be substituted

It would be incorrect to call the product cheese. After all, rennet or lactic acid cultures (sourdough) are added to the latter. But the recipe for mascarpone, invented, by the way, at the end of the 16th century, does not imply anything like that. This creamy mass is made from buffalo milk. It is fatter than cow's. But cream is also removed from such milk. They are heated in a water bath to 80 degrees and tartaric acid or lemon juice is added. This is how milk protein coagulates. Then the mascarpone is hung in rag bundles to strain the whey.

In the context of import substitution, many Russian chefs give recommendations regarding the Italian product. They suggest taking Philadelphia cheese with a neutral taste or even Yantar. But if you want to make mascarpone cream with cream for a cake, then nothing can replace the main ingredient. Philadelphia has a very dense texture. It will not be possible to create a delicate, airy cream from such cheese, as from mascarpone. It tastes like melted ice cream. And cottage cheese gives a characteristic sourness, while mascarpone is absolutely neutral.

Versatility of mascarpone cream with cream

The photos of the most appetizing cakes are products covered with this very airy, but at the same time dense mixture of the two main ingredients. All creams have their drawbacks. Oily - too heavy for the stomach, poorly soaks the cakes. On condensed milk -too overbearing. Protein - applicable only for decoration. Custard can leave the dough. Regular whipped cream may fall off. But if you mix them with mascarpone cheese, then this will not happen. This cream keeps its shape very well. You can mix food coloring into it and create any patterns you like: roses, flounces, and more.

At the same time, it also impregnates the cakes, which cannot be said about the leader of the confectionery decor - butter cream. Mascarpone with cream also has gluing qualities. Therefore, if your cakes are unsuccessfully cut, then they can be connected with such a delicious “cement”. This cream can even out any uneven surface. And you can create an airy, easy-to-stomach mass in just a few minutes.

Easiest Cream Cake Recipe

Mascarpone with cream is a wonderful couple, and they do not need accompanying ingredients. You can create a delicious cream in a quarter of an hour. To decorate the cake, we need very chilled cream - 250 milliliters. Their fat content should be at least 33 percent. It is desirable that the dishes in which we will whip the cream are also chilled.

1. Mixer first turn on at low speeds.
2. Increase the rotation of the beaters gradually.
3. When the cream is thickened enough, start adding sugar. Crystals can make the consistency of the future cream thinner. Therefore, we will use powdered sugar.
4. Adjust the amount yourself. If the cakes in the cake are very sweet, then it will be enough to addone hundred grams of product.
5. In a puff cake or "Napoleon", where the dough is almost neutral in taste, the cream must be made sweet. Then powdered sugar will need 150 grams.
6. And in the end add mascarpone cream to the cake cream. You can get by with one pack of 250 grams.
7. Beat a little with a mixer at low speeds for about ten minutes. Everything, the cream is ready.
8. He doesn't need to be refrigerated. They can immediately layer cakes or decorate the finished product.

Recipe with condensed milk

Let's give a caramel accent to the cream for the Mascarpone with cream cake. It's also easy to prepare.

1. As in the previous recipe, first whip the cream. But we don't add sugar. After all, one of the ingredients, namely condensed milk, is already very sweet.
2. But if you have Napoleon or layer cake on your agenda, you can add a tablespoon of powdered sugar. Again, it's best not to mix it with cream, as the latter can thin out.
3. The recipe says to put mascarpone in a deep bowl, and add powdered sugar to the cheese, if desired.
4. Now open a can of condensed milk.
5. Whipping mascarpone.
6. Add condensed milk to cheese not immediately, but spoon by spoon.
7. When the whole bank goes into the cream, we begin to mix in the whipped cream little by little. The mass should turn out to be tender, airy, but at the same time retaining its shape well.

Svanilla and yolks

Let's try to complicate the Mascarpone with Cream recipe even more.

1. Place half of the vanilla bean in a saucepan.
2. Pour in 300 milliliters of low-fat cream.
3. Add 30 g of sugar. Bring to a boil.
4. As soon as a rough foam appears, remove from the stove.
5. Mash three yolks with 60 g of powdered sugar and 30 g of flour.
6. Pour hot cream into the egg mass (we pull out the vanilla along the way).
7. Stir the mass until it thickens a little.
8. Return the saucepan to a small fire. We interfere, avoiding either burning or boiling.
9. When the mass becomes pudding-like in consistency, remove it from the heat and cover tightly with cling film.
10. When the custard has cooled to room temperature, put it in the refrigerator.
11. Put the mascarpone into a bowl and knead. We introduce the cheese in parts into the custard, whisking constantly.

With vanilla, rum and syrup

We have already figured out how to make Mascarpone Cream. Now we will make variations of the basic recipe. Vanilla and rum will help to give the cream a charming aroma and piquancy.

1. Take one spice pod, cut lengthwise.
2. Pour 100 milliliters of regular milk, bring to a boil and leave it under the lid until it cools completely.
3. Strain, discard the pod.
4. Separate 350 g from a large half-kilogram pack of mascarpone
5. Stir cheese witha few drops of rum and two tablespoons of any syrup.
6. Start whisking, gradually adding vanilla milk.
7. You will get a liquidy cream, similar in consistency to pancake dough. They can miss the cakes.
8. But to stabilize the cream, beat separately 200 ml of heavy cream.
9. Add to them two tablespoons of the same syrup that was added to the milk mixture.
10. Mash the remaining cheese (150 g). Mix with whipped cream.
11. Now let's combine liquid milk cream with cream.
12. Let's cover the top and sides of the cake.

Another easy recipe

You will need two metal bowls - chilled enough.

1. Pour a glass of heavy cream into one of them.
2. Add immediately 50 grams of powdered sugar and start beating. We should achieve a consistency of stable peaks.
3. In another bowl, knead 250 grams of mascarpone. We also add 50 g of powdered sugar to the cheese and rub it thoroughly with a spatula.
4. Combine together mascarpone with cream. Whip cream for the cake again.
5. In order for the mass to blend well, both main ingredients must be at the same temperature. That is, before mixing whipped cream with sweetened cheese, you need to put the containers with them in the refrigerator for at least a quarter of an hour.
6. This cream is suitable for layering cakes, and for leveling and decorating the surface of culinary products. It is also served as an independent dessert. But then you can add nuts, pieces of dried fruit or berries.

Plombir Cream

It has already been mentioned that mascarpone tastes like melted ice cream. Let's reinforce this impression. To do this, we will introduce proteins into the recipe for cream of mascarpone cheese with cream.

1. We start work, as usual, with the cooling of all products. Cream (250 milliliters) should be very fat. Beat them for at least a quarter of an hour.
2. Turn on the mixer first at low power, gradually increasing the speed of rotation of the beaters. It is required that when the bowl is tilted, the cream does not spill out, but stands in a dense high cap.
3. Only after that you can move on to mascarpone. Everything is simple here: we just grind 200 g of cheese with one hundred grams of powdered sugar.
4. For a variety of taste, you can add a little vanillin or grated citrus zest.
5. Connecting both masses very carefully.
6. Finally beat three egg whites - also very chilled.
7. To make things argue, add citric acid to them at the tip of a knife.
8. Proteins should also form a thick, dense, shiny mass.
9. Slowly, spoon by spoon, add them to the cream.
10. Stir gently with silicone spatula from bottom to top.

Egg cream

1. Cool all ingredients well.
2. Separate whites and yolks from two eggs. Put the first ones back in the fridge.
3. The yolks are ground white with 150 gramssugar.
4. Whipping a glass of heavy cream.
5. Pour a pound of cheese into a bowl, knead with a spoon. Add yolks to it.
6. Beat egg whites to stiff peaks with a pinch of s alt.
7. Combine mascarpone with cream.
8. Gently fold the whipped egg whites into the cream. This mass can be whipped again.
9. This cream is good for decorating and smoothing surfaces. Do not smear the cakes with them, as the proteins may leak.
10. This cream can be flavored by adding vanillin, lemon zest or a couple of drops of rum, cognac or syrup to cheese with yolks.
11. If you introduce brown, cane sugar instead of ordinary sugar, then the mixture will have a pleasant beige color and a more delicate aroma.
12. Before decorating the cake, we recommend keeping the mass in the refrigerator for an hour.

With sour cream

Want your cream to have a nice, sour, yoghurt flavor? Then instead of fresh cream, take sour. But it doesn't have to be store-bought sour cream. A fermented milk product requires a very high fat content. But even homemade sour cream needs to be weighed out, that is, excess liquid must be removed.

1. Put a sieve into the pan, cover it with a cloth and transfer the sour cream there. A standard 250-gram jar of mascarpone will require 700 milliliters.
2. Leave the sour cream for a few hours.
3. Don't pour out the whey that has drained to the bottom of the pan - this is a wonderful base for pancakes.
4. And mix the weighed sour cream (which is about half a kilo left) with a glass of sugar.
5. Sweet sand will makethe consistency is more liquid, but there is nothing to worry about. Beat sour cream at high mixer speeds.
6. When you get a fluffy mass, combine fermented cream with mascarpone.
7. Put the cream in the refrigerator for an hour, after which you can both smear the cakes and decorate the cake.

With chocolate

Recipe calls for quality bar, not cocoa powder. Chocolate even more stabilizes the cream "Mascarpone with cream and powdered sugar". Let's start cooking according to the basic recipe.

1. Whipping cream with powdered sugar.
2. Mascarpone combine with this foam. Beat again.
3. And now let's give the cream a chocolate flavor and color. Let's break a 100-gram tile and melt it in a water bath.
4. If the house has a microwave, you can put chocolate on a saucer for 30 seconds in the unit.
5. The melted product is gradually mixed into the finished cream, whisking all the time and achieving uniformity.

Such a coating may also be suitable for the "Prague" cake.