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Mascarpone cream. Video recipe
Mascarpone is a famous Italian cheese from the Lombardy region. Made with cream and citric or acetic acid, it is bold, soft, thick and perfect for a variety of creams.
A simple mascarpone cream recipe
The delicate, thick mascarpone cheese is very similar to soft butter or heavy cream. It is not difficult to turn it into a cream that can be used to fill cakes or layer a cake, roll.
You will need:
- 250 g mascarpone
- 1 glass of powdered sugar
- lemon zest 1
- ½ lemon juice
Place the mascarpone in the bowl of a mixer or food processor. Begin whisking at low speed, gradually adding in a thin stream the pre-sifted icing sugar.Increase the speed to medium, pour in the lemon juice. Add the lemon zest last. The finished cream should be fluffy and airy.
Instead of lemon zest and juice, you can use orange or lime juice and zest. Orange cream will be sweeter, and lime – with a slightly more sour, “cool” taste
Butter cream with mascarpone
Light cream with mascarpone is great for filling, but if you want to use it as a frosting for pastries or for decorating cupcakes, it is advisable to make it thicker, “heavy”.
You will need:
- 200 g unsalted butter, room temperature
- 500 g mascarpone
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
In a bowl of a mixer or food processor, beat the softened butter on medium speed into a fluffy, fluffy mass. Add the icing sugar in a thin stream while continuing to beat. Change to paddle attachment and mix butter cream with mascarpone and vanilla extract at low speed. Be careful, as over-mixing can cause the cream to flake and look like grained curd. Apply the mascarpone butter cream to the cake using a special silicone spatula, and place it on the muffins from a pastry syringe.
Mascarpone butter cream with condensed milk
Try making a buttercream with mascarpone using condensed milk instead of powdered sugar.
Take:
- 200 g unsalted butter, room temperature
- 1 can of condensed milk with a volume of 200 ml
- 500 g mascarpone
- 1 teaspoon vanilla extract
Make sure all the foods you need are at the same, room temperature. Whisk the butter in a wide, deep bowl into a light cream. Continue whisking on medium speed, pour in the condensed milk in a thin stream. If you want to make a cream flavored not with vanilla, but with alcohol – rum, cognac, liqueur, add the flavor to the cream. Change the bait and add mascarpone and vanilla extract.
Mascarpone cream with whipped cream
The delicate smooth structure of mascarpone goes well with airy whipped cream. To make a great creamy, delicious creamy taste, you will need:
- 100 ml cream 35% fat
- 100 ml of mascarpone
- 50 grams of powdered sugar
Refrigerate the cream. Pour them into a clean, dry bowl of a mixer or food processor and begin whisking on a low speed, gradually increasing the rpm. When the cream is whipping to a stiff peak, reduce the speed to a minimum and add the powdered sugar in a thin trickle, followed by the mascarpone cheese. If the cream is too thick and heavy, slowly pour in 50 to 100 ml of chilled fat milk.
The finished cream can be stored in an airtight container for about a week.
Some housewives prepare whipped cream mascarpone using a different method. Whisk cream mascarpone and powdered sugar on low speed in a separate bowl. In another bowl, whisk the chilled cream until stiff peaks. Using a silicone cooking spatula, add the whipped cheese to the cream, gently mixing the cream using what the cooks call “folding” the frames, moving the creamy mass from the edges to the center with a spatula. This cream turns out to be more airy.
The famous Italian dessert tiramisu cannot be prepared without mascarpone. For this delicacy, a special egg-based cream is used – sabayon.
You will need:
- 6 egg yolks
- 1 ¼ cup caster sugar
- 250 g mascarpone
- 200 mL of creamy cream
- 1 ½ tablespoons Marsala fortified dessert wine
Prepare a steam bath – Place a bowl of egg yolks over a bowl of boiling water so that the ingredients are steamed. Beat the yolks, gradually adding the icing sugar, until you have a light, light lemon-colored cream. Pour in the wine. Cook for another 7-10 minutes, stirring constantly, until thickened. Let cool slightly.
Begin whipping the chilled cream at a low speed and gradually increase to a high speed.
When the cream is whipped until stiff peaks, set it aside. Gently mix the mascarpone cheese with the finished egg cream. Add whipped cream and fold to combine. It is not necessary to achieve a homogeneous cream for the tramisu, if lighter, “creamy” layers will be visible in it – this is normal. Mixing the cream too vigorously, much less whipping it, can cause the treat to flake and make it unsuitable for dessert.