Delicate, creamy mascarpone cheese found its origin in Italy. Pasty, homogeneous cheese is used to prepare many desserts that contain cream. One of the most common recipes for use is mascarpone cream for cake, as well as for many other types of baked goods.

Any dessert that uses mascarpone cheese cream turns out incredibly tender and tasty. Making mascarpone-based cream at home is not that difficult.

The basic rule of cooking is to follow all the techniques in the process of preparing the dish, and as a result, you will get an excellent creamy mass for decorating your cake or pastry. The recipes are very varied and, not surprisingly, simple. I suggest you consider recipes for gourmet cream.

Delicate mascarpone cheese cream for cake

Mascarpone cheese – 0.5 kilograms, Chicken egg – pcs., Granulated sugar – 150 grams, Pinch of salt.

Recipe step-by-step preparation at home mascarpone cream:

1. First of all, I separate the whites from the yolks.
2. In a completely clean and dry bowl, combine the yolks with granulated sugar and mix very well. Sugar must be ground.
3. I also place the whites in a separate dry and clean bowl, add salt and beat until foamy.
4. I add mascarpone cheese to a mixture of egg yolks and granulated sugar, and beat everything well with a mixer. You should get a homogeneous mass.
5. Lastly, add the mixture of proteins into the resulting mass and continue to beat with a mixer until completely cooked.

To prepare the miracle cream you will need:

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

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

Chocolate mascarpone cream, step by step process preparations:

1. Place the cheese in a deep container and knead slightly.
2. I add 100 grams of powder to the softened cheese and mix.
3. Add cocoa powder to the resulting mass of mascarpone and powder and mix very well.
4. Add fruit syrup to the paste-like mass and mix with a whisk.
5. Add the second part of the powdered sugar to the container with the cooled cream and mix with gentle movements. As a result, I get a gentle, air mass.
6. I combine a mixture of cream and mascarpone.
7. At the end of cooking, I add vanillin and get a vanilla-chocolate taste.

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

Recipe preparation process:

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

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

You will need for the recipe:

Condensed milk (thick) 1 b., Mascarpone cheese – 600 g., Powdered sugar – 50 g.

Recipe:

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

The cream contains:

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

Cooking process:

1. I take the cheese out of the refrigerator and leave it to soften for a short time.
2. I peel the bananas.
3. I mash bananas.
4. Add lemon juice to the resulting banana mass.
5. Combine cheese and banana puree and mix thoroughly.

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 preparation step by step:

1. First of all, you need to whip the cream, which has been cooled in advance, until it is half ready. We put them in the refrigerator.
2. I pour gelatin leaves cold water for 10 minutes. Without draining the water, I put the leaves on a small fire and, with constant stirring, bring them to complete dissolution.
3. I divide the cheese mass in half, add powdered sugar and dissolved gelatin to one part, mix thoroughly.
4. I add the second cheese part and mix, carefully add the cream mixture, and knead slowly.
5. As the final touch of preparation, I add strawberry slices to the cream, or you can also place them on top of the cream layer. This process is responsible for the color of the resulting cream; if strawberries are added to the mixture, it will turn out soft pink.
6. Very nice combination white the cream itself, with red strawberries.
7. I send the cake with cream to a cold place for about two hours. The dish is ready, see photo. Bon appetit.

Ingredients for the recipe:

Mascarpone – 0.5 kilograms, Cream – 0.5 liters, Granulated sugar – 150 gr., Powdered sugar – 200 gr., Lemon – 3 pcs.

Scheme for creating an extraordinary cream:

1. I'm making lemon caramel. I squeeze the juice of the lemons and put it in a saucepan, after which I add the sugar there and put it on low heat. I leave the prepared lemon caramel to cool on parchment.
2. The second step is to prepare the cream: put mascarpone, powder and chilled cream into a container, beat the ingredients with a mixer until a homogeneous consistency is formed.
3. I put the finished cream in the cold for several hours, it should thicken.
4. After this time, when the cream has hardened, I add caramel to it, mix it and put it into portioned bowls.

To prepare the recipe you will need:

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

Recipe:

1. Using a blender, grind the cookies into fine crumbs.
2. Melt the butter over low heat.
3. I add the resulting butter to the cookie crumbs and mix thoroughly.
4. The resulting mixture is sent to round shape, shallow.
5. Add lemon juice and a spoon to gelatin cold water, send it to low heat until completely dissolved.
6. After the gelatin has dissolved, add sugar to it, stir and leave to boil for a few minutes.
7. I combine both types of cheese and mix with a mixer until an elastic consistency is formed.
8. I add gelatin mass to the resulting cheese mixture.
9. I spread the finished cream on the cookies, after which I send the cake to a cold place for two hours. Cooled ready cake I decorate with berries.

For the recipe you will need:

Chicken egg – 6 pcs., Sugar – 200 gr., Sugar powder – 85–100 gr., Wheat flour – 60 gr., Starch – 40 gr., Fruit syrup – 150 milliliters, Chilled cream – 100 gr., Strong coffee – 50 gr., Mascarpone cheese – 250 gr., Chocolate crumbs, Salt.

The process of recreating a culinary masterpiece step by step:

1. I separate the whites from the yolks.
2. Grind 3 yellows with 1⁄2 sugar. I get a homogeneous yellow mass.
3. Beat the whites in a separate container with a pinch of salt until a strong foam forms.
4. I send the remaining sugar to the Belki, whisking constantly.
5. I combine starch and wheat flour.
6. Add a mixture of egg yolks and sugar to 1⁄2 part of the flour mixture.
7. I add a third of the proteins there and mix.
8. I send the remaining mixture of starch and proteins there and mix well.
9. I connect all the parts together and knead the dough.
10. I pour the thick dough into the prepared pan and place the baking pan in an oven preheated to 180 degrees.
11. After the biscuit is ready, I take it out of the oven and release it from the mold.
12. Once it has cooled, I cut the biscuit into two parts.
13. I prepare the cream: beat the cheese and put it in a cold place for a short time.
14. I whip the cream thoroughly.
15. I grind the remaining yolks and powdered sugar.
16. I combine chocolate chips, cheese mass, and whipped cream. You should get a homogeneous consistency.
17. I combine the syrup and coffee and soak the biscuit crust with the resulting liquid.
18. I cover the bottom layer of the cake with cream, cover it with the second part of the sponge cake and cover it 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.
• You can add chocolate flavor to the cream using white chocolate.
• You can diversify the taste of the cream with vanilla, fruit or berry syrup.
• Using food coloring, the cream can be colored.
• The most good option from various types The cream is mascarpone cream; it goes well with any baked goods. The delicate taste and 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 cake cream is a popular product used to decorate desserts and baked goods. Despite its delicate consistency, the mixture is unusually stable, holds its shape perfectly and does not dry out when the cakes are soaked. Presentable appearance, good compatibility with other additives and light taste make cream cheese an excellent decoration.

It’s not difficult to make mascarpone cheese cream for the cake yourself. It is whipped with cream, egg whites and sour cream, adding for taste powdered sugar or honey Alcohol, zest or vanilla are used as flavoring agents. To ensure that the cream is airy and does not separate, the products must be chilled.

Ingredients:

• mascarpone - 300 g;
• powdered sugar - 60 g;
• brandy - 10 ml;
• lemon juice - 20 ml;
• vanillin - 10 g.

Preparation

1. Beat the chilled mascarpone with vanilla.
2. Add powdered sugar, brandy and lemon juice.
3. Whisk thoroughly.
4. Before using, the mascarpone cream for the cake should be placed in the refrigerator for 10 minutes.

Cream for Tiramisu with mascarpone

Cream with mascarpone and eggs for a cake can quickly and easily decorate any dessert. To prepare, you will need a couple of eggs, cream cheese and a little powdered sugar. All you need is to combine separately beaten egg whites and yolks with mascarpone. The stability of the cream depends on the strength of the proteins, so they must be beaten very well.

Ingredients:

• mascarpone - 500 g;
• egg - 4 pcs.;
• powdered sugar - 100 g.

Preparation

1. Separate the whites from the yolks.
2. Beat the whites into a strong foam.
3. Pound the yolks with powder until white.
4. Mix mascarpone with yolks.
5. Gradually introduce the protein mixture.
6. Cool the finished mascarpone cream for the cake slightly.

Cream for red velvet cake with mascarpone

The mascarpone cream has a velvety texture, a sweetish taste and a pleasant color that contrasts well with the cakes. The ideal option is a combination of mascarpone with Philadelphia cheese. With the participation of such components, the cream remains stable and dense. When whipping, the products should be room temperature.

Ingredients:

• Philadelphia cheese - 450 g;
• mascarpone cheese - 200 g;
• butter - 100 g;
• powdered sugar - 300 g;
• vanilla extract - 10 ml;
• milk - 40 ml.

Preparation

• Beat the butter with a mixer until fluffy.
• Gradually add mascarpone and Philadelphia cheese, vanilla, powder and milk.
• Mix the mixture well and soak the cakes.

Cream for Napoleon with mascarpone

Mascarpone cheese cream provides an excellent opportunity to quickly and easily decorate cakes. Everyone's favorite time-consuming Napoleon can be prepared in less than an hour by replacing the traditional custard light and gentle option from mascarpone. You just need to combine the whipped mass of cream and sugar with cream cheese.

Ingredients:

• mascarpone - 650 g;
• cream 33% - 400 ml;
• sugar - 170 g;
• rum - 50 ml.

Preparation

1. Whip the cream and sugar into a fluffy mass.
2. Separately, beat the mascarpone at low mixer speed.
3. Add rum to the mascarpone.
4. Gently fold in the whipped cream.
5. Stir gently.
6. Refrigerate the mascarpone cream for the cake for three hours.

Cream of mascarpone and butter can radically change appearance product if used as a leveling mass. Essentially, this is a base layer of glaze that glues crumbs on the surface of the product, preventing them from getting into upper layer, which makes baking neat. For a smoother surface, apply the cream twice.

Ingredients:

• mascarpone - 450 g;
• butter - 130 g;
• powdered sugar - 100 g.

Preparation

1. Beat butter with powdered sugar.
2. Gradually beat in cream cheese.
3. Mascarpone cream cheese thickens after being in the cold, and at room temperature it becomes soft and pliable.

Cream with mascarpone and chocolate will be a piquant addition to baked goods. Its appetizing appearance, light taste and delicate texture are perfect for filling and as an independent dessert. The cream can be prepared with the addition of milk or dark chocolate, based on personal taste preferences.

Ingredients:

• dark chocolate - 150 g;
• mascarpone - 250 g;
• cream 33% - 300 ml;
• sugar - 100 g.

Preparation

1. Divide the chocolate into pieces and melt in hot cream.
2. Add sugar to the mixture.
3. Heat over heat until sugar crystals dissolve.
4. Cool the resulting chocolate mass, combine with mascarpone and beat until smooth.
5. mascarpone cake should be slightly cooled before serving.

Delicious mascarpone cream can be prepared on the basis of custard. Classic recipe custard will not surprise anyone, but with the addition of mascarpone, it becomes absolutely new taste and view. Cream cheese makes the dense custard light, tender and not so greasy. This cream will perfectly complement fruit and berry desserts.

Ingredients:

• milk - 150 ml;
• sugar - 100 g;
• flour - 50 g;
• egg - 1 pc.;
• yolk - 1 pc.;
• mascarpone - 120 g.

Preparation

1. Dissolve 45 g of sugar in 70 ml of milk.
2. Grind the remaining sugar with the egg and yolk.
3. Add flour to the egg mixture. Add warm milk.
4. Cook the custard over low heat, stirring constantly.
5. As soon as the cream thickens, remove it from the heat.
6. Cool quickly and mix with whipped mascarpone.
7. from mascarpone for the cake, rub through a sieve until the mass becomes tender and airy.

Mascarpone cream with condensed milk is used to soak large surfaces. It is good because its density can be adjusted by the amount of condensed milk - the more milk, the softer the cream. Cream adds airiness to the cream and makes it light and unsweetened. Low mixer speed will make the mixture smooth and homogeneous.

Ingredients:

• mascarpone - 250 g;
• condensed milk - 150 g;
• cream 33% - 200 ml.

Preparation

1. Beat the cold cream with a mixer for 10 minutes until the mass is fluffy and stable.
2. At low mixer speed, beat the mascarpone with condensed milk.
3. Add the resulting mass to the cream.
4. Using a spatula, stir very gently.

Cream with mascarpone and cream for cake is a popular combination that gives baked goods tenderness and airiness. The cream became famous thanks to the simplest recipe: you need to whip cream with powdered sugar to fluffy peaks, and add cream cheese to the mixture. To ensure that the cream holds its shape well, you should use cream with a fat content of at least 33%.

Ingredients:

• mascarpone - 550 g;
• powdered sugar - 100 g;
• cream 38% - 350 ml.

Preparation

1. Whip cold cream with powdered sugar until fluffy peaks form.
2. Stir the mascarpone and beat into the creamy mixture at low mixer speed.
3. Place the finished cream in the cold for 2 hours.

Cream with mascarpone and sour cream for the cake is a thick, fluffy and plastic mass that can be combined with a wide variety of biscuits. For the correct consistency of the cream, you need to weigh out the sour cream. It is laid out on a towel, placed in a sieve and refrigerated for 3 hours. This method removes excess liquid from the product.

Mascarpone and condensed milk cream is a light, creamy, shiny and very tasty cream for layering and decorating a cake. It is prepared simply and quickly - you will find out for yourself from our recipe with photos. In contrast, cream made from mascarpone and condensed milk turns out less cloying and more airy. To layer the cake layers, you can use condensed milk of any consistency - the mass may spread a little, and in this case it is even better. However, for decoration, be sure to take thick condensed milk, which is similar to toffee - the mass will hold its shape well, the roses, peaks and leaves will be stable and beautiful.
It will take 10 minutes to prepare. The prepared cream is enough to layer one cake.

Ingredients:

- mascarpone cheese – 350 g;
- powdered sugar – 50 g;
- boiled condensed milk – 1 can.

How to cook with photos step by step

Place the mascarpone into a narrow, deep saucepan or blender flask. All ingredients for cooking should be at room temperature, so they mix easier.




Beat the cheese with a blender, first at low speed, gradually add powdered sugar. Pour the powder in small portions with a spoon so that the mixer does not spread it all over the work table. If you don't like overly sweet desserts, you can do without powdered sugar.




When all the powder is mixed with the cheese, add in small portions boiled condensed milk. After adding each portion, mix the ingredients well so that there are no lumps of condensed milk left.






Increase mixer speed to maximum possible meaning, mix everything together for a few minutes. The result will be a fluffy and thick mass; traces of the whisks on the surface will remain firmly in place and will not spread out.




Everything is ready - you can decorate your homemade cake! But you can use this not only for decoration. delicious dessert. Here's a tip on how to quickly make a delicious and simple no-bake cheesecake in a bowl. First, fill the bowl with whipped cream. Then grind the shortbread cookies and melted butter in a blender. Pour in crumbs, garnish with fresh or canned berries and serve.
Bon appetit.

Another great recipe that is unsweetening, but... delicious cream -

Mascarpone cream is an incredibly tasty addition to any baked goods. They can be used to decorate, level and even soak layers of desserts.

Classic mascarpone cream for cake

The simplest recipe without any additives. Ideal for cake.

Required Products:

• approximately 300 grams of mascarpone cheese;
• three large spoons of sugar;
• three eggs.

Cooking process:

1. First, separate the eggs into white and yellow parts, and then combine the cheese with the yolks and carefully beat the mass so that the color turns white.
2. In another container we do the same with proteins and sugar until foam forms.
3. All that remains is to mix the contents of both containers.

How to prepare for tiramisu?

Tiramisu cream is not more difficult to prepare than regular cream. But it requires special care when choosing eggs - they must be very fresh.

Required Products:

• two fresh eggs;
• 300 grams of mascarpone cheese.

Cooking process:

1. To prepare, you will need three deep containers and a mixer. Place cheese in one and turn it into a fluffy mass. Place the white parts of the eggs in another bowl and bring to peaks.
2. In a third bowl, combine the powdered sugar and the yellow part of the eggs. But you don’t need to beat it, just rub it well with your hands.
3. Now add the yolk mixture to the mascarpone first, and then the protein mixture. You should have a homogeneous creamy consistency.

For cupcakes

Of course, you can prepare cupcake cream with various additives, such as berries or chocolate, but let's look at the basic recipe.

Required Products:

• big pack butter;
• 250 grams of mascarpone cheese.

Cooking process:

1. To prepare the cream according to this recipe, you need the butter to be slightly softened, and the cheese, on the contrary, to be well frozen. First, beat the butter and powdered sugar.
2. Continuing to beat the mixture at low speed, begin to carefully add the cheese. When it's all finished, remove the mixer and use a spatula to blend the mixture until smooth.

With the addition of condensed milk

Mascarpone and condensed milk cream is another variation of a delicate and soft cream that can be used for any of your culinary masterpieces.

Required Products:

• can of condensed milk;
• about 100 grams of powdered sugar;
• 500 grams of mascarpone cheese.

Cooking process:

1. Prepare a deep enough bowl and place the cheese in it. Then it must be turned into a fluffy mass by whipping.
2. Then pour in the condensed milk in small portions while continuing to whisk.
3. All that remains is to add the powdered sugar and lightly beat again.

Mascarpone cream cheese

Cream cheese prepared according to this recipe is ideal for spreading on cakes and decorating any other baked goods. But please note that As a result, the cream turns out to be very greasy.

• a jar of heavy cream;
• 200 grams of powdered sugar;
• mascarpone cheese – about 250 grams;
• any cream cheese - approximately 350 grams.

Cooking process:

1. Making this cream couldn't be easier. The most important thing is that all ingredients are at the same room temperature.
2. Place everything together in the mixer bowl and start whisking. Usually this takes about 3 minutes, it’s not worth more. But look at the consistency, it should stand. When everything is ready, put the mass in the cold for 30 minutes and after this time it can be used.

Delicate layer with cream

Mascarpone and cream cream has high level fatty, but at the same time it is incredibly tasty. You shouldn't overuse it, but sometimes you need to please yourself with something special.

Necessary products for cooking:

• a jar of the heaviest cream - at least 30%;
• about 400 grams of mascarpone cheese;
• 80 grams of powdered sugar.

Cooking process:

1. The taste of the final result depends very much on the quality of the products, so it is recommended to take only proven cheese and cream from good manufacturers.
2. Take a deep bowl and place all the indicated ingredients there. They must be the same temperature. Start whisking everything average speed. This usually takes about five minutes, but it all depends on the power of your mixer. Pay attention to the condition, the consistency will be liquid at first, but then turn into fluffy and light - this means that everything is ready.

Custard with mascarpone

If you are tired of ordinary creams, then try to slightly modernize the well-known recipe by adding new ingredients, such as cheese.

Necessary products for cooking:

• one yolk;
• half a glass of milk;
• one whole egg;
• two spoons of flour;
• about 150 grams of mascarpone;
• 80 grams of powdered sugar.

Cooking process:

1. You will need a container in which you need to heat half of the specified milk and the same amount of powdered sugar.
2. In another bowl, beat an egg, another yolk and add the remaining powdered sugar. Grind it all, add flour and put it on the stove. Please note that there is no need to beat, everything is done by hand.
3. When the mass heats up, add the milk mixture to it and continue to keep it on the fire until the thickness we need is achieved.
4. We wait until the heated contents cool down and put the cheese there. Mix everything well and then pass through a sieve. This will make the cream more airy.

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.

Cooking process:

1. 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.
2. 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.

How to replace mascarpone in cream?

Finding this cheese can be quite difficult; it is not available in any supermarket, and where it is available, its price can scare away the buyer. What to do in this case? You can use an alternative, for example, instead of mascarpone, use any other cottage cheese. The most important thing is that the product is of high quality. Or prepare a similar cream using only inexpensive and accessible ingredients.

Necessary products for making cream:

• packaging of heavy cream;
• a spoon of purified water;
• a quarter spoon of citric acid.

Cooking process:

1. Dissolve in any container citric acid in water.
2. Pour the cream into the pan and keep it on the heat until bubbles appear. At this stage, add dissolved acid to them.
3. Turn the heat to low and wait until the contents thicken. After this, the mixture is placed on a sieve and allowed to drain. This usually takes an hour or a little more.

It’s good that Mascarpone has ceased to be a delicacy; it can be bought in any supermarket, and there is now a large selection, from the cheap “Every Day” to the expensive Bonfesto. It is not surprising that more and more desserts using this wonderful delicate cheese are appearing. Today I will replenish your piggy bank with an excellent cream that is very easy to prepare!

I am delighted with it: delicate, airy, ideal for those who do not like thick and heavy creams. It may seem difficult to work with for leveling the cake, but it works great as a layer.

Ingredients for cream:

• Heavy cream (it is better to take special cream for whipping, at least 33%) - 400 ml
• Mascarpone cheese - 200 g
• Powdered sugar - 175 g
• Vanilla extract - 1-1.5 tsp.
• Food coloring optional

How to make cream cheese with mascarpone (step-by-step recipe with photos):

To make the cream whip better, place the package of cream in the freezer for 20 minutes.

Pour ice cream (400 ml) into a mixer bowl or deep bowl.

If you bought cream that is new to you and which you have no experience working with before, you can, to be on the safe side, cool both the mixer beaters and the bowl itself in which you will beat.

Add curd cheese (200 g) to the cream. Mascarpone should also be cold. Most often I use this cream for recipes:

To be honest, Bonfesto cheese is the very first Mascarpone I tried. At that time it was a very expensive product that our family did not appreciate. It tasted neither sweet nor salty, nothing... In general, so as not to throw it away, we ate the cheese with a loaf of bread and jam. But it was decided that we would no longer buy such expensive cheese. Who would have thought that after some time this beautiful jar would settle on the shelf of our refrigerator, because you can make such a wonderful cream from Bonfesto Mascarpone! And then I got used to making an excellent salad dressing from it..., in general, now this product is not wasted.

So, put the cheese in a bowl.
Then add powdered sugar (175 g) to the cream and mascarpone, and also add 1-1.5 tsp. vanilla extract.

Usually I suggest as an option - replacing vanilla extract with vanilla sugar, but in this recipe It is better not to add sugar, because it will not have time to dissolve in a short time whipping.

Before adding powdered sugar to the main mass, it is better to sift through a strainer to avoid lumps. Loose powder will mix with the cream much faster.

We begin to beat the resulting mass with a mixer for 3-5 minutes, but gradually increase the speed of the mixer so that the cream does not curl and turn into butter. Essentially, we only need to mix the ingredients; this time is enough for the cream to whip and combine with the cheese.

As soon as we see a dense, airy mass in the bowl that holds its shape well, we stop.

You can use a spoon to build a “snowdrift” from the cream mass: if it does not spread, the cream is ready.

At this stage, you can add a little (1-2 drops) of food coloring to the cream and beat the mixture again until smooth. Next, transfer the cream into a pastry bag and use it for its intended purpose.

In order not to add excess liquid into the cream, use Americolor gel dyes; with a small amount (literally 1-2 drops) you can color the cream.

Now we transfer the cream into a pastry bag or a deep, comfortable bowl and put it in a cool place to stabilize it (about half an hour).

If you need to store this cream, be sure to keep the storage container airtight. Shelf life - 3/4 days. But after freezing, the cream is cut off, so freezing cream cheese with mascarpone is impossible.

Several recipes for very similar creams are in the selection

Chocolate cream cheese with mascarpone

Ingredients:

• Cream cheese - 250 g
• Cocoa powder - 4 tbsp. l.
• Powdered sugar - 80 g
• Chocolate - 200 g
• Cream with a fat content of at least 33% - 150 ml.

Instead of Mascarpone, you can use any other cream cheese (but always unsalted curd cheese), but it is with mascarpone that the cream turns out to be as tasty and tender as possible.

By the way, the cost of just such cheese (Mascarpone Bonfesto) is still quite high. One day, while walking along the cheese aisles at Auchan, I saw inconspicuous jars of mascarpone cheese from their own brand “Every Day”, I bought it to try - and the result pleased me! The price of this cheese is noticeably cheaper, but the taste and consistency are similar. It contains only pasteurized cream, and the taste is no worse than expensive brands. In general, I recommend it!
If you want to cut costs even more, you can cook (follow the link, there is a step-by-step guide).

How to make chocolate cream cheese

Break chocolate (200 g) into pieces and melt in a water bath. Then set aside to cool slightly. Knead the cream cheese (250 g) with a spoon to make it easier to beat with a mixer. Add powdered sugar (80 g) to the cream cheese and beat. Carefully add the melted chocolate to the cream cheese and process again with the mixer.

In a separate bowl (it is better to take a deep one, with high sides to avoid splashing), whip cream 30% fat.

I wrote a separate section on how to whip cream correctly (follow the link to get to the step-by-step recipe).

Gently fold the whipped cream into the chocolate mixture and combine both mixtures with a spatula (trying not to lose the airiness).

Transfer the finished cream into a pastry bag, then cool in the refrigerator for at least 30 minutes.

Mascarpone cream for Tiramisu

A classic dessert that uses mascarpone cream is tiramisu. I will give standard proportions for 500 g of cheese (this volume is enough to make one cake).

Ingredients:

• Mascarpone cheese - 500 g
• Eggs - 3 pcs
• Granulated sugar - 150 g
• Cognac (optional) - 1 tsp.

How to cook:

1. Divide eggs at room temperature into whites and yolks (very carefully so that not a single gram of white gets into the yolk mass, otherwise the latter will not beat).
2. Beat egg yolks (3 pcs) with sugar (150 g) using a mixer for 5-7 minutes until the mass becomes light and fluffy.
3. In a separate bowl, beat the whites until stiff peaks form. When turning the container over, the whites should not fall out of it.
4. Combine the beaten yolks with sugar with mascarpone cheese and stir until smooth.
5. With gentle movements using a spatula, add the whites and achieve air lung cream. The tiramisu cream is ready!

I will be waiting for your feedback on the recipes, be sure to leave comments and photos of cakes and desserts made with this cream. I am always very happy to receive responses to recipes!

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