Those who like to indulge in cakes, and even home-made ones, know that mascarpone cream for a cake turns out to be very tender and extremely tasty. In fact, there are quite a few options for preparing this cake.
Currently, you can buy mascorpone in any supermarket. Consequently, housewives gradually began to master the recipe for cream from this product, because it can add flavor to absolutely any baked goods.
Mascarpone is an amazing and incredibly rich base for cream. Even without paying attention to the fact that it contains a fairly large percentage of fat content, the consistency and taste do not suffer from this at all. To prepare the cream, cheese must be used exclusively in its pure form.
What should be included in mascarpone cream for a cake:
- granulated sugar. Of course, you can use regular granulated sugar, but the cream will be very soft and airy if you use powder;
- cream, condensed milk or sour cream. These ingredients can make the cream less greasy. The cream also gets a new taste;
- any chocolate. Usually, the chocolate needs to be melted before adding to the cheese;
- eggs. They can be used in cream, but preferably if it is subsequently heat-treated;
- vanillin, cognac, some essences, etc. These ingredients give the cream additional taste and smell.
Universal recipe for layering a cake
Any pie, no matter what it is made from, will be much tastier when complemented with the most delicate Mascarpone cream.
To obtain it you must have in stock:
- 500 g cream cheese;
- 150 g sugar;
- 2 eggs;
- a pinch of salt.
Cooking steps:
- Separate the eggs into components. Whisk the yolks with granulated sugar. The composition should become homogeneous.
- Beat the chilled whites with a mixer with a small amount of salt into a fluffy and stable meringue.
- Add cheese to the yolk mixture and gently mix the ingredients with a spatula.
- Lastly, transfer the meringue and combine all the components again.
Store the finished cream in the refrigerator until ready to use.
Important! To make the cream cheese easier to combine with other products, place it in a warm place for a while.
Recipe 7, step by step: cream cheese for mascarpone cake
- 400 gr. mascarpone,
- 3 eggs,
- 6 tbsp. Sahara.
Carefully break the eggs and separate the whites from the yolks. Place the whites in the refrigerator immediately (cold whites are easier to beat).
Grind the yolks with sugar. It is better if it is cane sugar, it will add a subtle aroma. The sugar should completely dissolve.
It is better to remove mascarpone cheese from the refrigerator an hour before cooking. It will become softer and easier to work with. Add the cheese to the mixture of yolks and sugar and mix thoroughly until the mixture becomes homogeneous.
Add a pinch of salt to the cooled whites and start beating. You can do this without the help of a mixer, using a regular whisk. If you beat with a mixer, turn on the minimum speed, otherwise the whites may be beaten.
Beat the whites until stiff peaks form. That is, to a strong foam.
Add the whipped whites to the cheese mixture. Mix with a spoon using gentle, slow movements from bottom to top so as not to destroy the whipped whites.
The finished cream should be airy, but dense in consistency. Stop as soon as the mixture becomes homogeneous. Stirring the cream for too long can be harmful.
The cream can be cooled in the refrigerator for an hour or served immediately with cake, fruit, or as a dessert on its own.
Mascarpone cream for cupcakes
To prepare pancake cream from the most delicate and delicious cheese, you need to ensure that you have the following ingredients:
- 300 ml heavy cream;
- 250 g cream cheese;
- 200 g of powdered sugar.
Stages of work:
- First, mix the cheese with powdered sugar and beat the ingredients with a mixer.
- Separately, bring the cream, warmed to room temperature, to a stable creamy state.
- Combine the cheese and cream parts and mix everything with a spatula.
- Place the cream in the refrigerator and take it out solely to decorate baked goods.
Recipe for leveling the cake
The resulting cream, after standing in the refrigerator for some time, becomes quite dense, which is why it is well suited for leveling cakes, hiding unevenness and imperfections with its consistency.
Required Products:
- approximately 550 grams of mascarpone;
- just a little vanillin;
- about 200 grams of powdered sugar;
- a large stick of high-fat butter.
Preparation:
- The oil should not be cold; before use, it must be brought to room temperature, then combined with vanillin and powder, beat well. The resulting mass should be very airy.
- Divide the cheese into pieces and begin adding it to the butter mixture in small portions. There is no need to beat, just stir gently with either a spatula or a mixer, but at a very low level.
With condensed milk
This magnificent cheese, even without other additions, seems airy, tender and extremely tasty. If you add condensed milk to it, you get a sweetness that is simply impossible to tear yourself away from. Therefore, such a mixture is considered an excellent layer for many baked goods.
To prepare Mascarpone cream and condensed milk you will need:
- 500 g cheese;
- 400 g condensed milk;
- ½ tsp. vanillin;
- 1 tsp. aromatic liqueur.
Cooking steps:
- Slowly whisk the cream cheese into the condensed milk.
- When the composition becomes homogeneous, add vanillin.
- Pour in a little aromatic liqueur and combine the ingredients. The cream is ready.
Advice! To make the fluffy mass more stable, use gelatin.
Mascarone curd cream for cake and biscuit
We offer a recipe for cream based on Mascarpone cheese; it gives a unique creamy taste. The cream turns out to be quite light due to the fact that it also contains cottage cheese.
Ingredients:
- Mascarpone – 250 g
- Cottage cheese – 500 g
- Sugar - 1 tbsp.
Mascarpone cream, how to prepare:
- Beat cottage cheese with sugar until the latter dissolves. Use paste-like homogeneous cottage cheese.
- Continuing to beat, add mascarpone.
- Beat briefly until smooth. Adjust the amount of sugar according to your taste preferences; you can also add various additives to the cream, such as vanilla.
The curd cream is ready! Bon appetit!
For Tiramisu
Tiramisu cake is considered one of the most delicious desserts of our time. Its component is butter cream, thanks to which the taste of the treat becomes very delicate and recognizable.
To make Tiramisu cream yourself, you just need to prepare the necessary ingredients:
- 250 g cream cheese;
- 40 g powdered sugar;
- 170 g heavy cream;
- 2 eggs;
- pinch of poly.
Cooking steps:
- Separate the eggs into their components.
- Grind the yolks with powdered sugar until white.
- Beat the egg whites with a small handful of salt until stable peaks form.
- Use a mixer to bring the cream to a creamy consistency. To do this, they must be cooled in advance.
- In a deep container, mix Mascarpone, whipped cream and yolk mixture.
- Add the meringue into the resulting mixture in parts, kneading the cream thoroughly.
- Place the finished product in the refrigerator for 60 minutes to infuse.
Maskapone cream with butter for cakes and pastries
A soft and tasty cream based on butter with the addition of mascarpone, well suited for layering cakes and filling pastries. Instead of mascarpone, you can substitute cream cheese, but then the dessert will not be as tasty and tender.
For the cream recipe you will need:
- Mascarpone cheese (can be replaced with cream or curd cheese) – 400 g;
- Butter – 150 g;
- Powdered sugar – 120 g;
- Zest of one lemon;
- 1 tbsp. orange liqueur.
How to make cream:
- The butter should be removed from the refrigerator a couple of hours before cooking; it should be soft. Using a mixer, beat the butter, add powdered sugar and beat again until an airy white mass forms. If you add liqueur and lemon zest, you need to do it now.
- Remove the mascarpone from the refrigerator before adding it to the buttercream. Mash the cheese and add it to the butter and powdered sugar. Then you need to beat the cream with a mixer at minimum speed for 3-4 minutes until a homogeneous, smooth consistency is formed.
Soft butter cream with mascarpone for layering cakes and pastries is ready.
Mascarpone cream for leveling the cake
Thanks to a well-chosen cream, it is easy to change the appearance of any confectionery product. You just need to use it as a leveling base. Cream cheese holds its shape perfectly and does not spread like other components from which the finishing composition is usually made.
Mascarpone is suitable for preparing the perfect leveling cream. The main thing is to apply it to the cakes in several layers, and then the result will be perfect.
Required Products:
- 100 g powdered sugar:
- 130 g butter;
- 450 g cheese;
- vanillin.
Stages of work:
- Beat softened butter with powdered sugar and vanilla.
- Gradually add cream cheese, continuing to mix the ingredients.
- The cream is ready. Place it in the refrigerator, where it will thicken after a few hours.
Delicate cream for eclairs
This cream turns out to be delicate and light, justifying its name.
The airy structure of the delicacy can surprise even demanding confectionery connoisseurs. Despite its excellent taste, preparing the cream takes 20 minutes. Take:
- Mascarpone – 0.5 kg;
- Butter – 100 g;
- Heavy cream – 200 g;
- Sweet powder – 100 g;
- Thickener – 1 pack.
Preparation
- Combine the cream with the thickener. Fill a separate container with cheese, powdered sugar and butter.
- Start adding heavy cream to the cheese mixture. Stir continuously. To ensure smoothness, use a mixer before finishing cooking. Set the beater speed to low and beat for a couple of minutes.
How to cook with cream?
What could be more tender and tastier in desserts than cream made from Mascarpone and cream? Nothing! That is why you should learn how to prepare this sweet mass yourself in order to bring your pastry chef skills to perfection.
Required ingredients:
- 100 g powdered sugar;
- 250 g cheese;
- 200 g heavy cream;
- vanillin.
Stages of work:
- Beat the chilled cream with a mixer at high speed until the required thickness is obtained. Add powdered sugar and continue working until the ingredients form a stable mass.
- Knead the cream cheese with a spoon, gradually combining it with the resulting mixture.
- All that remains is to add vanillin, mix the composition and that’s it – the cream is ready.
Step-by-step preparation
- In order for the cream to whip well and quickly and get a thick consistency, you need to prepare all the ingredients. Cream and Mascarpone cheese must be well cooled, so take them out of the refrigerator immediately before starting to prepare the cream, not earlier.
- Pour 500 ml of 33% fat cream into the mixer bowl. For this cream it is allowed to use cream with a fat content of at least 30%.
- Add 1 g of vanillin or vanilla sugar. Start beating with a mixer at low speed.
- If your powdered sugar has lumps, it should be sifted. Add 150 g of powder to the cream in parts and continue whipping until thickened, so-called dense peaks.
- You will need approximately 2 - 3 minutes in time. But depending on the power of your mixer, you may need less or more time, check the consistency. There is no need to whip the cream and powder for a long time, as there is a risk of mixing it, so you should not leave the cream unattended. Adjust the sweetness of the cream to your taste; you can add less or more powdered sugar.
- When the cream has thickened, add the Mascarpone cheese in two additions, mixing well each time with a mixer at low speed. This can also be done with a spatula. The cream turns out to be quite thick and holds its shape well. Mascarpone cheese must be of the highest quality, since the taste of the cream will depend on its taste.
- When the cream is ready, to stabilize it, you need to put it in the refrigerator for 30 - 40 minutes. After refrigeration, this cream acquires an even thicker consistency.
Important! It is not recommended to freeze this cream, as after defrosting it may separate and liquid will appear.
Cream is not very suitable for the top coating of a cake, since it is not as dense as the cream that is needed for these purposes, and it will be difficult to work with. You can add a few spoons of cocoa to the finished cream, and you will get chocolate cream. You can also add pieces of fruit, grated chocolate or food coloring for color, whatever you like. The cream turns out delicious, tastes like ice cream, be sure to prepare it!
Cooking using custard method
A very tasty and very original cream can be prepared from the same ingredient, but only using the custard method. Agree, the usual treat is already boring. If you dilute the confectionery base with soft cream cheese, the result will turn out very tasty. This cream perfectly complements desserts with berry layers and fruit fillings.
Required ingredients:
- 1 egg;
- 150 ml milk;
- 1 yolk;
- 120 g Mascarpone cheese;
- 100 g sugar;
- 50 g flour.
Cooking steps:
- Dissolve half the granulated sugar in warm milk.
- Beat the remaining sweet crystals with the yolk and egg.
- Add flour and sweet milk.
- Place the resulting mixture on the fire and heat to a boil, stirring constantly.
- As soon as the cream begins to thicken, turn on the heat and continue the process, constantly working with a spatula, until the mixture cools down.
- Add cream cheese little by little.
- Grind the finished cream through a sieve until it becomes airy.
Mascarpone cheese cream cheese
Cream cheese is prepared from any suitable cheese, but only with Mascarpone the result is truly magnificent.
To make such a sweet base, you should prepare:
- 400 ml heavy cream;
- 175 g powdered sugar;
- 200 g cheese;
- 1 tsp. vanilla extract;
- food coloring (if necessary).
Cooking steps:
- Pour all the listed ingredients into a mixer cup and begin to beat them. Gradually increase the speed of the device. We carefully ensure that the cream does not curdle and turn into butter.
- As soon as the mass becomes dense and begins to hold its shape, we stop.
- Now, if necessary, add dye to the cream, mix it into the composition, and put the resulting dessert in the refrigerator until ready to use.
What can you replace cheese in cream with?
Despite the versatility and extraordinary taste of Mascarpone, there is one big drawback - the price. To prepare a portion of cream for decorating a cake, you will have to use a lot of cream cheese. Therefore, many housewives want to know what they can replace this ingredient with in order to prepare the same delicious cheese cream.
It's simple - we use any soft curd product that is on sale. It turns out that you can make a similar ingredient on your own, having a small list of products in stock:
- 1 liter of cream;
- ¼ tsp. citric acid;
- 1 tsp. water.
Cooking steps:
- Pour the cream into a saucepan, put it on the fire and heat until the first bubbles appear.
- Combine citric acid with water and add to warm cream.
- Mix the ingredients and continue the process until thick.
- Pour the resulting mixture into a fine sieve lined with gauze. We leave the structure for several hours to allow excess liquid to drain.
- The resulting composition is a cheaper analogue and a worthy replacement for the layer for baking using everyone’s favorite cheese.
Do you want to make a really delicious dessert? Be sure to complement it with Mascarpone cream. All that remains is to decide on the type of confectionery base and create a real culinary masterpiece. Good luck!
