Mascarpone is the most tender cheese that has ceased to be called a scarce product.
Now it can be purchased in almost every supermarket. And so the housewives enthusiastically master the recipes with this wonderful product that can enrich any baking.
Cakes, pastries, sweet cakes and other familiar goodies 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. To prepare the cream, the cheese is used in its pure form, no additional treatments are required. Mascarpone is mixed and combined with the rest of the ingredients.
What else may be included in the cream:
• Sugar. You can use sand, but it is better to powder, as it is easier to dissolve. Syrups are sometimes added.
• Cream, sour cream, condensed milk. Dilute the fat content of the cheese, add 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). 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 lend themselves to further heat treatment (for example, for cheesecakes).
Vanilla, brandy, rum, liquors, and less often essences are usually used for aroma. Any cream can be given color with food colors or natural products. Fruits and berries are good filling, which combine wonderfully with mascarpone.
Recipe 1: Mascarpone Cream with Cream
The recipe for the most delicate mascarpone cream for cakes, pastries, cupcakes. It is prepared simply, it turns out delicious. For cream, you need fat cream from 30% and above. Otherwise, the mass will turn out to be weak, it will be bad to keep its shape and flow from the cakes. But you can take vegetable cream, which are intended for whipping. Note that they may already have sugar in their composition.
Ingredients
• 250 grams of mascarpone;
• 200 grams of cream;
• 100 grams of powdered sugar;
• At the request of cocoa, vanillin, liquor or any essence for aroma.
Cooking
1. Pour the cream into a bowl or bowl of the mixer, beat until fluffy and add the powder, gradually, a little bit. If cocoa is used, then it must be sieved, combined with powder and also added at this stage.
2. Mascarpone mix with a spoon, gradually introduce cream into it. Not the other way around. Add vanillin 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 varenyka, as a result we get a filling with a taste of creme brulee. In the first case, add vanilla for the aroma, and in the second you can pour 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 cheesecakes without baking, if you add a little gelatin for stability of the mass. And for a dessert with heat treatment, it is better to lay 2 eggs.
Recipe 3: Mascarpone Cream with Cheesecake Eggs
Cheesecake is the most delicious dessert with delicious filling, which, by the way, is very often prepared from mascarpone. The perfect egg cream recipe for a delicious dessert. The amount of powdered sugar can be changed up or down, taking into account your taste preferences. Cream is used fatty, not less than 30%.
Ingredients
• 500 grams of mascarpone;
• 3 eggs;
• 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 lush mass, gradually add the powdered sugar.
3. Eggs are broken into a bowl, beat and gently combine with cream, put in a spoon, carefully, avoiding delamination of the mass.
4. On a spoon, add cheese to cream, mix well each time.
5. At the last stage, vanillin is added, ideally, the contents of the pod just pour out. But you can also use powder or ready-made extract.
Recipe 4: Mascarpone Cream with Sour Cream
The recipe for the perfect mascarpone cream, which is especially suitable for biscuit cakes and sour cream. You can also fill baskets with shortcrust pastry or make caps for cupcakes. The better the sour cream, the better the cream. The product must not be acidic, liquid or stale.
Ingredients
• 2 glasses of powder;
• 1 kg of thick sour cream;
• 500-600 grams of mascarpone.
Cooking
1. Beat with a mixer sour cream with icing sugar. We do this very carefully so that grains do not form, indicating the passage of buttermilk and getting oil. The consistency should remain uniform, smooth.
2. Now immerse the mixer in mascarpone, make cheese for a few seconds and gradually introduce sour cream, one spoonful. Mix well each time.
3. At the final stage, add vanilla or any essence.
Recipe 5: Chocolate Mascarpone Cream
Chocolate cream from mascarpone is of three types:
1. with the addition of cocoa;
2. with the addition of melted chocolate (bar);
3. with chocolate chips.
We will prepare the second option, but if desired, you can also add cocoa (for a richer color and aroma) or some chocolate chips. The advantage of cream with chocolate bars is 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;
• a glass of powder.
Cooking
1. Beat cream with powdered sugar into a strong foam. If a vegetable product with sugar is used, then increase the amount of cream by 20%, and exclude the powder or add half the norm.
2. Mix the cheese, introduce the cream. As usual, we do this carefully and in small portions.
3. We chop the chocolate into cubes, put it in a bowl and send it to a water bath. Bring to a creamy, homogeneous state, try not to overheat, constantly stir. You can also melt the chocolates in the microwave.
4. Pour melted and warm (not hot) chocolate into a mascarpone cream with a thin stream, without ceasing to whip it with a mixer. If you need to add liquor or vanillin, then do it 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 cakes and cakes, but also as an independent dessert. Fill the bowl with airy mass, add more fresh berries or pieces of fruit and the treat is ready!
Ingredients
• 400 grams of mascarpone;
• 100 grams of condensed milk;
• 80 grams of powder;
• brandy spoon;
• 500 grams of any berries.
Cooking
1. Wash the berries, put them in a saucepan, add a spoonful of water, cover and put on the stove. We soar to softness. If berries with pits (cherries, cherries) are used, then it must be removed, you can not add water, just pour the juice formed.
2. Cool berries and wipe through a sieve in mashed potatoes. You can just punch with a blender. Add cognac and mix. If the liquid is poorly evaporated and there is a lot of it, it is better to drain. Mashed potatoes should be thick.
3. Stir the mascarpone, gradually introduce the condensed milk and powder.
4. Add the berry puree to the cheese mass. Stir and Done!
Recipe 7: Mascarpone Cream with White Chocolate and Yolks
Another universal cream recipe, which perfectly hardens, is great for cakes, pastries and any other purpose. The taste is rich, sweet, can be used as an independent dessert, as a complement 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 in a bowl and immediately add about 50 ml of cream. It is not necessary to measure anything, just pour "by eye". We put in a water bath and melt. Please note that white chocolate is quite moody, a small drop of water will inhibit melting, the product may take on lumps or become plasticine. Also, white chocolate can not be brought to a boil, watch the fire, reduce if necessary.
2. The remaining cream is whipped into the foam, carefully mixed with cheese. Cream is introduced into the cheese, and not vice versa.
3. Gently pour the melted chocolate, mix, add vanillin or any other aromatic filling.
4. The cream is cooled and used as intended.
Recipe 8: Mascarpone Cream with Gelatin
A gelatin cream option that cures very well can be used to make tall and multi-tiered cakes, make caps for cupcakes, decorate other cakes. But it is important to use the product before it begins to harden. The cream does not tolerate warming, so you should not miss the moment.
Ingredients
• 2 tablespoons of 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. Bred gelatin in milk. Leave to swell.
2. Beat cream with powder, then mix this mass with cheese.
3. Melt white chocolate. We do this in a water bath, then combine with the creamy mass.
4. We warm the gelatin, but make sure that it does not boil. The better the grains are swollen, the easier it is to do it.
5. Pour the melted gelatin into the cream, mix and done.
Mascarpone cream - useful tips and tricks
• So that the ingredients of the cream combine well, do not exfoliate and merge into a single whole, all components must be at the same temperature.
• Enter each new ingredient into the cream only after the previous one has been fully mixed. And do it in small portions.
• A spoonful of brandy added to the cream gives the product a light nutty flavor. Also a great filling is liquor, the taste of which can be absolutely anything. But you need to be careful with alcoholic supplements, if the dessert is intended for children. It is better to replace them with harmless vanilla, cocoa or essence. You can add crushed nuts.
• Instead of fat cream and sour cream, you can add yogurts to the cream from mascarpone: natural or fruit. But they must be thick enough so that the dessert does not leak during storage.
• Never prepare the cream in advance. After combining products, their shelf life is drastically reduced. This is especially true for fruits and berries, which must be added before use.
