Cream of mascarpone and boiled condensed milk. Delicate cream with creamy notes

Cheese "Mascarpone" is a pasty mass of snow-white color with a stunning 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.

Cream from "Mascarpone" has a delicate airy texture and goes well with all types of dough and types flavor additives(dessert alcohol, nuts, chocolate, dried fruits, etc.). They can layer not only baked cakes, but also regular pancakes, ready-made cakes or pita bread from the store.

Below are some easy-to-follow cream cheese recipes.

Mascarpone cream with liqueur, powdered sugar and lemon juice

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

List of ingredients:

Cheese "Mascarpone" - 250 g.
Powdered sugar - 100 g.
Liquor - 3 tbsp. l.
Juice of a quarter of a lemon.
Half a packet of vanilla sugar.

Cooking method:

Cream cheese is used at room temperature.
It needs to be connected to powdered sugar, vanilla and beat until fluffy.
Then separately pour in the lemon juice, beat and then add dessert liqueur, brandy or rum.
Mix the cream again well with a mixer, then put it in the refrigerator for half an hour to cool it down.
use finished mass for a layer of biscuit, custard, puff cakes.

Mascarpone cream with heavy cream

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

List of ingredients:

Cream of the highest fat content - 250 ml.
Cheese "Mascarpone" - 250 g.
Powdered sugar - 100-150 g.
Cinnamon, vanilla, zest - optional.

Cooking method:

Cream in advance, directly in the pack, put in freezer to keep them cool.
Beat them with a whisk until fluffy and set aside for the time being.
Thoroughly stir the cheese with powdered sugar, until the powder is completely dissolved.
Gradually add whipped cream to cheese mass.
Cool the cream and apply as directed.

Coffee cream for Mascarpone cheese cake

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

List of ingredients:

Cheese "Mascarpone" - 250 g.
Cream of medium fat content - 150 ml.
Instant gelatin - 15 g.
Sublimated 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 gelatin in a small amount warm water. Strain and gradually pour into the warmed cream. Keep them on fire for a couple of moments, avoiding boiling and remove.
Stir the cheese with powdered sugar, coffee and flavorings. Pour in orange liqueur.
Gradually pour cream with gelatin cooled to room temperature to the cheese.
Whip it all up homogeneous mass. When it has completely cooled down, if desired, pour into it a small crumb of bitter, white or milk chocolate.

Cream of Mascarpone with banana

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

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

List of ingredients:

Cheese "Mascarpone" - 300 g.
Highly 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 comes to room temperature.
Mash the bananas with a fork, drizzling lemon juice over them immediately to keep them from browning.
Combine in blender bowl cream cheese, banana puree, liquid honey or powdered sugar, flavorings.
Whisk everything into a fluffy mass and use immediately for its intended purpose.

Mascarpone Caramel Cake Cream

There are only two main components in this cream - boiled condensed milk and cheese, but in the end it turns out incredibly delicious product with the finest taste. It is ideal not only for cakes, but also for miniature choux pastry profiteroles, Napoleon puff cakes and many other desserts. According to the given bookmark thick cream, it can be diluted with heavy cream.

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

List of ingredients:

Cheese "Mascarpone" - 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 beat gradually, adding condensed milk a spoon at a time.
Cool the finished cream a little and layer the cake with it.

Delicate sweet creamy mascarpone cheese is the main character of today's topic.

I'll tell you how to cook 2 different creams based on it and make it an analogue of the usual and available products. I often cook this option in the summer for desserts from strawberries, raspberries, peaches.

Chocolate cream with mascarpone and condensed milk

Kitchenware: 2 bowls, 2 pans, mixer, cling film.

Ingredients

When choosing mascarpone cheese, pay attention to such points:

Date of manufacture (the closer it is to the date of purchase, the better);
In the opened package, it is stored for no more than three days;
The composition should include cream, milk, citric acid and nothing else;
Fat content should be at least 40%, mass fraction of fat in dry matter 80% or more.

real condensed milk only sold in tin can and has a shelf life of 12 months. Choose pure chocolate: without nuts and other fillers.

Step by step cooking

The cream recipe is simple and refined at the same time. Even a piece white bread together with him, he can safely claim the title of cake.

video recipe

Watch this video before you start making cream. You will be able to see what consistency it should match depending on the stage.

How to apply

This creamy mascarpone cream can be used on any cake that calls for chocolate cream.
It keeps its shape perfectly and will help even a beginner to decorate the cake with flowers and vignettes using a pastry bag or a syringe.
They can simply spread a bun or toast to morning tea or coffee. Such chocolate cream for a cake with mascarpone and condensed milk will help even those who do not have an oven create their own recipes. Grab crackers, nuts, fresh berries, jellies and get creative.

Cream with mascarpone and cream

Time for preparing: 10 minutes.
Servings: 1.
Kitchenware: mixer, bowl
Calories: 342 kcal.

Ingredients

We always choose fresh cream with a fat content of 30% or more. Since they need to be cold, buy them ahead of time and refrigerate them for at least 6 hours.
The amount of thickener for cream, check the manufacturer's recommendations on the package.

Step by step recipe

video recipe

In this video you can see the above recipe, evaluate its reliability and simplicity.

I indicated the amount of powdered sugar to my taste, so I advise you to try the cream during the preparation process and adjust the sweetness to your liking. You can not put sugar at all and combine, for example, the above two recipes for mascarpone cream for cupcakes or cakes - sweet chocolate and neutral creamy.
The cream can be diversified by adding vanilla, cocoa, a few drops of rum or other alcohol with a bright taste.
Because the butter cream with mascarpone - a perishable product, you need to pick up and implement a recipe for cake layers in advance. If you have not made your choice yet, check out the recipe or try baking a very unusual one.
This recipe can be used to make a cream of mascarpone and sour cream instead of cream for such popular cakes as "Honey cake" or "Smetannik".

Cottage cheese mascarpone cheese

The original cheese is made in Italy and is not very cheap here. Therefore, we will prepare its analogue from domestic products. Gourmets, of course, he will not deceive, but in general it turns out very similar.

Time for preparing: 15 minutes.
Servings: 1.
Kitchenware: mixer, 2 bowls, fine metal sieve.
Calories: 276 kcal.

Ingredients

The most crucial point in our recipe is the choice of cottage cheese.

Ideally, cottage cheese should be:

Perfectly fresh;
Fresh, even sweet, without a hint of sourness;
As fat as possible;
Very soft, but without excess moisture.

Absolute freshness, high fat content, low temperature are very important for obtaining whipped cream. But there is another weighty criterion - the manufacturer. For some reason the cream of some trademarks whipped, but others do not. Ask your friends for a recommendation or use mine - buy a cream fixer. This is a guarantee against failure.

Step by step cooking

video recipe

This video shows the entire cooking process. budget option mascarpone, cheese and cream at the same time.

This recipe allows you not to delay cooking business card Italian culinary specialists - cake "Tiramisu".

Other options for making creams with mascarpone

With my recipes, you can easily cook custard with mascarpone (original or prepared according to the recipe above).

It is enough to buy a semi-finished custard, cook it according to the instructions on the package, cool and mix with mascarpone using a mixer. Cream of mascarpone and butter is suitable for a Napoleon cake or any biscuit. To do this, beat 200 g of soft butter with 200 g of powdered sugar with a mixer until white color. And then add chilled cheese in small portions.

Tell us which recipe you like best. Make your additions if you have prepared similar creams. Share your recipes. Good luck with your culinary experiments!

Mascarpone tiramisu cream recipe.

Tiramisu - classic italian dessert. It consists of several layers. AT classic recipe savoiardi cookies are used, fatty cheese mascarpone, coffee and egg yolks. Thanks to fat cream, the dessert is different rich taste and aroma.

To get very delicious dessert, nessesary to use the right ingredients. Very often Savoiardi cookies are replaced with a biscuit, but this significantly spoils the taste of the dish.

Ingredients:

110 g powdered sugar
280 g mascarpone
Cup of strong coffee
50 ml rum
2 chicken eggs

Recipe:

In a small bowl, using a spatula or whisk, turn the mascarpone into a homogeneous mixture. It is necessary that the cheese becomes like sour cream or cream.
Then separate the whites from the yolks. Mix the yolks with powder and use a mixer to turn into an airy white foam.
Using a spatula, carefully fold the foam into the cheese and mix. This must be done strictly in one direction.
After that, enter the liquor and coffee in a thin stream. Gently stir the mixture. Now the cream is ready for lubricating the savoiardi and preparing the dessert.

The cream is very easy to prepare. Despite the high fat content of the cheese, the taste of the cream is very rich and unsweetened.

Ingredients:

200 g cream
250 g cheese
Powdered sugar
Liquor
Vanilla

Recipe:

Put the main product in a bowl and remember it with a spatula. The cheese needs to be smooth.
After that, add heavy cream and knead with a spoon
Take a mixer and beat a little white substance
Pour in the powder and vanilla. Enter liquor if desired
Using a mixer, turn the mixture into a foam. Now the cream can be used for dessert

The recipe is similar to the previous one. The difference is in the texture of the cream used.

Ingredients:

Cream can
240 g cheese
Powdered sugar
Liquor

Recipe:

Using a mixer, turn the cheese into a homogeneous and lush mass
Add powder and continue beating. Pour in the liquor
Now gently, at low speeds, introduce cream from a can
When the whole substance is homogeneous, you can stop whipping it

This cream can also be used in the preparation of tiramisu. But this cream is universal, so it will complement any biscuit.

Ingredients:

200 g raw condensed milk
510 g cheese

Recipe:

Using a mixer, average the mascarpone and do not turn off the machine until you get a lush foam
After that, pour in a thin stream of condensed milk
Continue pouring and whisking until you get the desired thick consistency.

Ricotta - creamy and the most delicate cheese. He has more soft taste than mascarpone.

Ingredients:

150 g ricotta
150 g mascarpone
100 g condensed milk

R recipe:

Mix equal proportions of ricotta and mascarpone and beat with a mixer
Pour condensed milk in a thin stream and turn into foam

Cream for tiramisu with mascarpone and eggs

This is the most common option. How to prepare such a cream, you can see in the video.

VIDEO: Cream with mascarpone and eggs

This is a very tasty cream.

Ingredients:

500 g sour cream
250 g mascarpone
210 g powdered sugar

Recipe:

With the help of a whisk delicious sour cream whip into foam
Gradually add the powder and immerse the mixer attachment
Beat until foamy
Now enter the whipped mascarpone in a separate bowl
Stir with a spatula until smooth

This option is for chocolate lovers.

Ingredients:

250 g mascarpone
250 g cream
150 g powdered sugar
Chocolate bar

Recipe:

Break the dark chocolate bar into pieces and place in a thick-walled bowl.
Melt over low heat and set aside
Remember with a spatula curd mass until smooth and add chocolate
In a separate bowl, whip the cream with sweet flour
It is necessary to form a lush foam
Combine it with chocolate mass and mix

This cream is for lovers spicy foods. Autumn is delicious and unusual.

Ingredients:

½ lemon
A glass of powdered sugar
240 g cheese
150 g fat sour cream

Recipe:

Squeeze the juice of half a lemon and grate the skin
Now whisk at high speeds sour cream with lemon mass and juice
Enter sugar. In a separate bowl, mash the cheese
Transfer the cheese to the sour cream mass in small portions, and turn everything into a homogeneous substance

An excellent addition to biscuits and shortcrust pastry.

Ingredients:

500 g cottage cheese
240 g mascarpone
150 g sugar

Recipe:

Using a mixer or blender, turn the curd into a smooth paste
It is necessary that there are no grains. Add sugar and stir until completely dissolved
Mash the mascarpone with a spatula and turn it into a paste-like substance
Gently mix the curd with the mascarpone and whisk again

A cheap version of the cream, as it does not contain cream and sour cream. Perfect for any biscuit.

Ingredients:

300 ml milk
3 eggs
40 g sugar
30 g powdered sugar
25 g flour
250 g mascarpone

Recipe:

Pound the yolks until smooth and add sugar with flour
It is necessary that there are no lumps in the mass
Put the milk on medium fire and bring to a boil
Cool slightly and add the egg mass with constant stirring
It is necessary that the mixture becomes very thick and homogeneous.
Put on the fire, but do not let it boil
Hold until desired thickness. You can't let the yolks curl
Mash the mascarpone with a spatula and gently fold in with the cream.

The products must be at the same temperature, so the custard is placed in the refrigerator before mixing.

The cream is very soft and airy.

Ingredients:

450 g mascarpone
2 eggs
170 g sugar
Vanilla

Recipe:

Separate eggs into whites and yolks. Grind the yolks with a little sugar until white
Using a spatula, mash the mascarpone until a white elastic mass is obtained.
Mix with yolks. It is necessary to obtain a homogeneous substance
In a separate bowl, beat the whites with sugar until you get a fluffy foam that does not fall off the whisk
Pour rum and vanilla into the cheese mixture, and then in small parts the protein mixture

Oily and soft cream.

Ingredients:

250 g butter
100 ml condensed milk
250 g mascarpone
Vanilla

Recipe:

With a wide spatula, mash the cheese until a paste-like mass is obtained.
Oil must be left at room temperature until softened
Gently add condensed milk to the oil and rub
Mix cheese and oily substance with a mixer

Gentle cream for biscuits.

Ingredients:

100 ml heavy cream
150 g mascarpone
150 g cottage cheese
120 g sugar
Liquor

Recipe:

Using a mixer, turn the cottage cheese into a homogeneous substance without lumps
Pour cream and liqueur in a thin stream, add sugar and turn on the mixer
With a spatula, remember the mascarpone and make the mass elastic
Enter the curd mass in mascarpone and average

Mascarpone is not at all a cheap product at the moment, so many are looking for more affordable replacement options. There are several products that can replace mascarpone.

Replacement options:

Heavy cream
Thick and non-acidic sour cream
Fatty curd

Mascarpone is a delicious and fatty cheese, which has already become popular in our country. Use the product for cooking delicious creams. This will make the dessert tender and satisfying.

VIDEO: Cream for tiramisu

Gentle, creamy mascarpone cheese found its origin in Italy. Pasty homogeneous cheese is used to prepare so many desserts where there is cream. One of the most common recipes for use, I found mascarpone cream for cake, as well as for many other types of pastries.

Any dessert that uses mascarpone cheese cream turns out to be unusually tender and tasty. Making a cream at home based on mascarpone is not so difficult.

The main rule of cooking is to follow all the techniques in the process of preparing the dish, while as a result, you will get an excellent creamy mass to decorate your cake, pastry. The recipes are very varied and surprisingly simple. I propose to consider the recipes for gourmet cream.

Delicate mascarpone cheese cream for cake

Mascarpone cheese - 0.5 kilograms, Chicken egg - piece, Granulated sugar- 150 grams, A pinch of salt.

Recipe step by step cooking at home cream with mascarpone:

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

To prepare the miracle cream you will need:

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

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

Cream with chocolate mascarpone, step by step process cooking:

I spread the cheese into a deep container and knead it slightly.
I add 100 grams of powder to the softened cheese, mix.
Add cocoa powder to the resulting mass of mascarpone and powder, mix very well.
I add fruit syrup to the pasty mass, mix with a whisk.
I add the second part of powdered sugar to the container with chilled cream and mix with gentle movements. As a result, I get a gentle, airy mass.
I combine a mass of cream and mascarpone.
At the end of cooking, add vanillin and get vanilla chocolate flavor.

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 to it - 70 grams. It is possible to make a coffee-flavored cream by adding strong coffee to it - 3 teaspoons.

Recipe preparation process:

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

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

Required for the recipe:

Condensed milk (thick) 1 b., Cheese mascarpone - 600 gr., Powdered sugar - 50 gr.

Recipe:

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

The composition of the cream includes:

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

Cooking process:

I take the cheese out of the fridge and let it soften for a while.
I free the bananas from the peel.
I mash bananas.
I add lemon juice to the resulting banana mass.
Combine cheese and banana puree and mix thoroughly.

A 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 step by step:

First of all, it is necessary to whip the cream that is pre-chilled until the floor is ready. We send them to the refrigerator.
Pour gelatin leaves cold water for 10 minutes. Without draining the water, I send the leaves to a small fire and, with constant stirring, bring to complete dissolution.
share cheese mass in half, in one part I send powdered sugar and dissolved gelatin, mix thoroughly.
I add the second cheese part and mix, carefully add the mass of cream, slowly knead.
final touch cooking, I add strawberry slices to the cream, or you can still put them on top of the cream layer. This process is responsible for the color of the resulting cream, if strawberries are added to the mass, it will turn out to be pale pink.
The combination of the white color of the cream itself, with red strawberries, is very beautiful.
I send the cake with cream to a cold place, for about two hours. The dish is ready, see photo. Bon appetit.

Recipe Ingredients:

Mascarpone - 0.5 kilograms, Cream - 0.5 liters, Sugar - 150 gr., Powdered sugar - 200 gr., Lemon - 3 pcs.

The scheme for creating an unusual cream:

cooking lemon caramel. I squeeze the juice of lemons and send it to a saucepan, after that I send sugar there and put it on slow fire. I leave the prepared lemon caramel to cool on parchment.
The second step is preparing the cream: I send mascarpone, powder and chilled cream into the container, beat the ingredients with a mixer until a homogeneous consistency is formed.
I send 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 and arrange in portioned bowls.

The recipe will need:

Cookies from shortcrust pastry- 300 gr., Butter- 300 gr. (high fat), Gelatin - 40 gr., Lemon - 1 pc., Sugar - 100 gr., Cream - 400 milliliters, Mascarpone cheese - 250 gr., Cream cheese - 300 gr., Vanillin - 1 sachet, Berries.

Recipe:

Using a blender, I grind the cookies into small crumbs.
I melt the butter on a small fire.
The resulting oil is sent to the cookie crumbs and knead thoroughly.
The resulting mixture is sent to round shape, shallow.
I add lemon juice and a spoon to gelatin cold water, send to a slow fire, until completely dissolved.
After the gelatin has dissolved, add sugar to it, mix 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 the gelatin mass to the resulting mixture of cheese.
I spread the finished cream on cookies, after which I send the cake to a cold place for two hours. Cooled finished cake decorate with berries.

For the recipe you will need:

Chicken egg - 6 pcs., Sugar - 200 gr., Powdered sugar - 85–100 gr., Wheat flour - 60 gr., Starch - 40 gr., Fruit syrup - 150 milliliters, Chilled cream - 100 gr., Strong coffee- 50 gr., Cheese mascarpone - 250 gr., Chocolate chips, Salt.

The process of recreating a culinary masterpiece step by step:

I separate the whites from the yolks.
3 yellows grind with 1⁄2 sugar. I get a homogeneous yellow mass.
In a separate bowl, beat the whites with a pinch of salt until a strong foam forms.
I send the remaining sugar to Proteins, constantly whisking.
Combine starch and wheat flour.
In 1⁄2 part of the flour mixture I add a mass of egg yolks and sugar.
I add the third part 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 thick dough into the prepared form, send the baking form to the oven preheated to 180 degrees.
After the biscuit is ready, I take it out of the oven and free it from the form.
Once it has cooled, I cut the biscuit into two parts.
I prepare the cream: I whip the cheese and send it to a cold place for a short time.
Whip the cream thoroughly.
I grind the rest of the yolks and powdered sugar.
Combine chocolate chips, cheese mass, whipped cream. You should get a uniform consistency.
I combine the syrup and coffee, soak the biscuit cakes with the resulting liquid.
I cover the bottom layer of the cake with cream, cover with the second part of the biscuit and cover 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.
To give a chocolate flavor, the cream can be used White chocolate.
You can diversify the taste of the cream with vanilla, fruit or berry syrup.
Using food coloring, the cream can be colored.
by the most good option from various kinds cream is a cream with mascarpone, it is suitable for any pastries. Delicate taste and the 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.

Mascarpone is the most delicate cheese that has ceased to be a scarce product.

Now it can be purchased in almost every supermarket. And so the housewives enthusiastically master recipes with this wonderful product that can enrich any pastry.

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 texture 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 rest of the ingredients.

What else can 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, give an 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). A frequent guest in creams with mascarpone. The chocolate is melted before being added to the total mass. You can also use chocolate chips or cocoa.

Eggs. Used in creams that are amenable to further heat treatment (for example, for cheesecakes).

Vanillin, cognac, rum, liqueurs, less often essences are usually used for aroma. Any cream can be given color with food coloring or natural products. Good filling are fruits and berries, which are wonderfully combined with mascarpone.

Recipe 1: Mascarpone cream with cream

Recipe for the most delicate mascarpone cream for cakes, pastries, cupcakes. Easy to prepare, delicious. For the cream, you will need heavy cream from 30% or more. Otherwise, the mass will turn out to be weak, it will not keep its shape well and flow with the cake. But you can take vegetable cream, which are intended for whipping. Keep in mind that they may already have sugar in their composition.

Ingredients

250 grams of mascarpone;

200 grams of cream;

100 grams of powdered sugar;

Cocoa, vanillin, liquor or any essence for flavor optional.

Cooking

1. Pour the cream into a bowl or mixer bowl, beat until fluffy and add the powder, gradually, a little bit. If cocoa is used, then it must be sifted, combined with powder and also added at this stage.

2. Mix mascarpone with a spoon, gradually add cream to it. Not vice versa. 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 with ordinary, white condensed milk and get a product with a creamy taste. Or we can make a cream with boiled, as a result we get a filling with the taste of creme brulee. In the first case, add vanilla for flavor, and in the second, you can pour in a spoonful of cognac or liquor.

Ingredients

500 grams of mascarpone;

400 grams of condensed milk.

Cooking

Stir the mascarpone with a spoon, gradually introduce the condensed milk and you're done! A wonderful cream for homemade cakes and pastries is ready. It can also be used for no-bake cheesecakes if a little gelatin is added for consistency. And for dessert heat treatment it is better to put 2 eggs.

Recipe 3: Mascarpone Cream with Eggs for Cheesecake

Cheesecake - the most delicate dessert with a delicious filling, which, by the way, is very often made from mascarpone. Recipe perfect cream with eggs for a delicious dessert. The amount of powdered sugar can be changed up or down, according to your taste preferences. Cream is used fat, not less than 30%.

Ingredients

500 grams of mascarpone;

150 grams of powder;

200 grams of cream;

Vanilla pod.

Cooking

1. Put the cheese in a bowl, 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 gently combine with cream, add in a spoon, carefully, avoiding delamination of the mass.

4. Add cheese to the cream by a spoonful, mix well each time.

5. On last step vanillin is added, ideally, the contents of the pod are simply poured out. But you can also use a powder or a ready-made extract.

Recipe 4: Mascarpone cream with sour cream

The recipe for the perfect mascarpone cream, which is especially good for sponge cakes and sour cream. They can also be used to fill shortcrust pastry baskets or make caps for cupcakes. The better the sour cream, the better the cream will turn out. The product must not be sour, runny or stale.

Ingredients

2 cups of powder;

1 kg thick sour cream;

500-600 grams of mascarpone.

Cooking

1. Beat sour cream with powdered sugar with a mixer. We do this very carefully so that grains do not form, indicating the departure of buttermilk and the receipt of oil. The consistency should remain uniform and smooth.

2. Now immerse the mixer in mascarpone, punch the cheese for a few seconds and gradually add sour cream, spoon by spoon. Mix well each time.

3. At the final stage, add vanilla or any essence.

Recipe 5: Chocolate Mascarpone Cream

chocolate cream There are three types of mascarpone:

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, cocoa can also be added to it (for more rich color and aroma) or a little chocolate chips. Plus creams with chocolate bar in that the product contributes to a better solidification of the filling. It is better to use a dark tile, with a cocoa content of at least 70%.

Ingredients

300 grams of mascarpone;

150 grams of chocolate;

200 grams of cream;

Powder glass.

Cooking

1. Whip the cream with powdered sugar into a strong foam. If used herbal product with sugar, then increase the amount of cream by 20%, and exclude the powder or add half the norm.

2. Stir the cheese, add the cream. As usual, we do this carefully and in small portions.

3. Chop the chocolate into cubes, put it in a bowl and send it to water bath. Bring to a creamy, homogeneous state, try not to overheat, stir constantly. You can also melt chocolates in microwave oven.

4. Pour the melted and warm (not hot) chocolate into the mascarpone cream in a thin stream, without ceasing to beat it with a mixer. If you need to add liquor or vanillin, then we do at this stage.

Recipe 6: Berry Mascarpone Cream

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.

Cooking

1. We wash the berries, put them in a saucepan, add a spoonful of water, cover and put on the stove. Steam until soft. If berries with a stone are used (cherries, sweet cherries), then it must be removed, water can not be added, it is enough to pour in the resulting juice.

2. Berries are cooled and wiped through a sieve in puree. You can just punch 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. The puree should be thick.

3. Stir mascarpone, gradually add condensed milk and powder.

4. Add to the cheese mass berry puree. Mix and you're done!

Recipe 7: Mascarpone cream with white chocolate and yolks

One more universal recipe cream that hardens perfectly, great for cakes, pastries and any other purpose. The taste is rich, sweet, can be used as an independent dessert, addition to fruit or ice cream.

Ingredients

300 grams of mascarpone;

200 grams of white chocolate;

2 raw yolks;

180 grams of cream.

Cooking

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 “by eye”. Put in a water bath and melt. Please note that white chocolate is rather capricious, a small drop of water will slow down the melting, the product may take on lumps or become plasticine. Also, white chocolate should not be brought to a boil, watch the fire, reduce if necessary.

2. Whip the rest of the cream into foam, gently mix with cheese. Cream is injected into cheese, not the other way around.

3. Gently pour in the melted chocolate, mix, add vanillin or any other aromatic fillings.

4. We cool the cream and use it for its intended purpose.

Recipe 8: Mascarpone Cream with Gelatin

A variant of 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 set. The cream does not tolerate heating, so you should not miss the moment.

Ingredients

2 spoons 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.

Cooking

1. Dilute gelatin in milk. Leave until swelling.

2. Whip cream with powder, then mix this mass with cheese.

3. Melt the white chocolate. We do this in a water bath, then combine with a creamy mass.

4. We heat the gelatin, but make sure that it does not boil. The better the grains are swollen, the easier it is to do.

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 to exfoliate and merge into a single whole, all components must be at the same temperature.

enter each new ingredient in the cream is necessary only after the previous one is completely mixed. And do it in small portions.

A spoonful of cognac added to the cream gives product light nutty flavor. Also a wonderful filler is liquor, the taste of which can be absolutely anything. But you need to be careful with alcohol additives if the dessert is intended for children. It is better to replace them with harmless vanilla, cocoa or essence. You can add chopped nuts.

Instead of heavy cream and sour cream, yoghurts can be added to mascarpone cream: natural or fruit. But they must be thick enough so that the dessert does not drip during storage.

Never prepare cream ahead of time. After combining the products, their shelf life is sharply reduced. This is especially true for fruits and berries, which must be added just before use.