How to make a delicious cake cream from mascarpone cheese and cream, condensed milk, ricotta, with eggs, sour cream, chocolate, lemon, cottage cheese, custard, protein, butter, creamy curd: the best recipes. Cream for tiramisu with mascarpone: a classic recipe
Fans of indulging in cakes, and even their own preparation, know that mascarpone cream for a cake turns out to be very tender and unusually tasty. In fact, there are quite a few options for making this cake.
Currently, you can buy a maskorpon in any supermarket. Consequently, the housewives gradually began to master the recipe for a cream from this product, because it is able to saturate absolutely any baked goods with flavoring colors.
Principles of making mascarpone cream
Mascarpone is an amazing and incredibly rich cream base. Even without paying attention to the fact that it contains a rather 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 the mascarpone cake cream:
- granulated sugar. Of course, you can use ordinary granulated sugar, but the cream will be very delicate and airy if you use powder;
- cream, condensed milk or sour cream. These ingredients can make the cream less greasy. Also, the cream gets a new taste;
- any chocolate. Usually, the chocolate needs to be melted before being added to the cheese;
- eggs. They can be used in a cream, but it is desirable if it will be further thermally processed;
- vanillin, cognac, some essences, etc. These ingredients give the cream an extra flavor and scent.
Mascarpone Cake Cream Recipes
Recipe number 1
This version of the cream is quite easy to prepare. The cream turns out to be very delicate and tasty. It is best to use cream with a fat content of 30% or more.
Ingredients:
- mascarpone - 250 grams;
- cream - 200 grams;
- powdered sugar - 100 grams;
- flavors such as vanillin, etc. can be added as desired.
A method of preparing a cream for a cake based on mascorpone.
First you need to pour the cream into a container, and then beat them until thick peaks. The icing sugar should be gradually added to the whipped cream. This must be done very carefully so that the cream does not fall. Now you can gently stir the mascarpone into the resulting cream mass. Add flavorings if desired.
Recipe for making mascarpone cream for cake number 2
There are two options for this cream. The choice is, of course, yours. For example, you can make a cream with boiled condensed milk, or with condensed milk. In the first case, only a spoonful of cognac or whiskey can be added to the cream. In the second case, sugar vanillin will go well with cream.
Ingredients:
- mascarpone - 50 grams;
- condensed or boiled milk - 400 grams;
- whiskey, cognac or vanillin.
How to make mascarpone cake cream:
- place cheese with a spoon;
- gradually introduce condensed milk;
- mix thoroughly and add vanillin or cognac.
Mascarpone cream recipe for cake number 3
Ingredients:
- mascarpone cheese - 50 grams,
- banana - 1, cream - 300 grams.
To prepare such a cream, you need to thoroughly beat the cheese and banana, and then mix the cream separately whipped until strong peaks into the cheese mass.
Mascarpone cream for cake recipe # 4
Ingredients:
- mascarpone cheese - 500 grams;
- orange - 1 pc.;
- cream - 300 grams.
Method of making cake mascarpone cream:
First you need to thoroughly grind the orange, after having cleaned it from the skin. Then gradually introduce the mascarpone and beat again. In a separate container, you need to whip the cream well and combine all the masses together.
Cream for mascarpone cake without cream recipe # 5
Ingredients:
- cheese - 500 grams;
- chocolate - 250 grams;
- orange - 1 pc.;
- powdered sugar to taste.
Peel the orange, beat it thoroughly, add the cheese to the orange, melt the chocolate, then let the mixture cool and combine with the mascarpone.
Recipe number 6
Ingredients:
- mascarpone - 500 grams;
- egg whites -2 pcs.;
- sugar or powder - 100 grams;
- cream - 100 grams.
Beat the whites until firm peaks, whip the cream thoroughly in a separate container, beat the cheese separately. Mix all the mixtures obtained and mix them thoroughly.
Recipe number 7 mascarpone cream for cake with coffee
Ingredients:
- mascarpone - 500 grams;
- instant coffee - 2 tsp
- cream - 200 grams.
To prepare this cream, you need to dilute the coffee in the cream, then beat them, beat the cheese and mix the resulting masses.
Homemade mascarpone cream recipe # 8
Ingredients:
- cheese - 500 grams;
- any chocolate - 100 grams;
- cream - 200 grams;
- sugar or powder.
Grate the chocolate, beat the cheese and cream in a separate container, mix all the ingredients and beat again.
Cream recipe number 9
Ingredients:
- egg yolks - 5 pcs.;
- cheese - 250 grams;
- cream - 200 grams;
- powdered sugar - 50 grams.
First you need to grind the yolks together with powdered sugar or sand. Put the mixture in a water bath and heat, stirring constantly. Whip the cream in a separate container. Add cheese to an egg container and beat thoroughly. Cool the resulting mass and mix with the cream.
DIY mascarpone cream recipe # 10
- mascarpone - 500 grams;
- liquid honey - 2 tablespoons;
- cream - 300 grams;
- powder - at your discretion.
To prepare the cream, you need to beat the cheese with honey. Whip the cream separately, then combine and beat.
Recipe number 11
Ingredients:
- mascarpone - 300 grams;
- powdered sugar - 3 tablespoons;
- liqueur or brandy - 1 tsp;
- vanillin and lemon juice.
Cooking method:
- beat cheese with vanilla;
- add powdered sugar;
- add lemon juice;
- beat thoroughly.
Mascarpone cream for egg cake
The recipe for this cream is intended for cheesecakes, as it will be heat-treatable, because it contains eggs.
Cheesecake is a very delicate and delicious dessert that will delight not only adults, but also children. To make the dessert delicious, you need to make a really delicious cream. Remember that because of the eggs, the cream must necessarily undergo heat treatment.
Ingredients:
- cheese - 500 grams;
- eggs - 3 pcs.;
- icing sugar - 150 grams;
- vanillin.
To make mascarpone cream for cake, we need several containers. First of all, we take the cheese and mix thoroughly. Whisk the cream in a separate bowl and add the icing sugar. Beat the eggs separately, and then very carefully add the mixture to the cream. Add the cheese to the cream and gradually knead the mixture. Then you need to beat thoroughly with vanilla.
Cream with sour cream
Cream with sour cream is a great option for biscuit cakes, or for any cookies made from shortcrust pastry.
Ingredients:
- powder - 2 glasses;
- sour cream - 1 kilogram;
- mascarpone - 500-600 grams;
Cooking method:
Beat sour cream and icing sugar;
beat the mascarpone for a few seconds, and begin to gradually introduce sour cream. When introducing sour cream, it must be remembered that stratification of the mass must not be allowed.
vanillin can be added last.
Cheese cream "Chocolate"
In fact, there are three types of mascarpone cake cream, for example, with cocoa, with chocolate and with chocolate chips.
Ingredients:
- cheese - 300 grams;
- chocolate - 150 grams;
- cream - 200 grams;
- powder - 1 glass.
To prepare the cream, you need to whip the cream into a persistent foam together with powdered sugar. Then you should stir the cheese and gradually mix with the cream. Melt the chocolate in a steam bath or in a microwave oven. Once it has cooled slightly, it can be mixed with the previously prepared mixture.
Berry cheese cream
The cheese goes well with berries, which give it an unusual aroma and sourness. The cream goes well with various cakes. This mascarpone cream is also suitable for cake decorating.
Ingredients:
- mascarpone cheese - 400 grams;
- condensed milk - 100 grams;
- icing sugar - 80 grams;
- cognac;
- berries - 500 grams.
It should be noted right away that you choose berries only at your discretion, there are no specific standards in this recipe. We wash the berries thoroughly, and then put them in a saucepan, add 10 milliliters of water and put on fire. Fruits should soar until the moment when they become soft and tender. When the berries have cooled down, you need to grind them through a sieve or punch with a blender. Add cognac to the fruit porridge. The berry puree should be fairly thick. Now mix the cheese and add milk and powdered sugar to it. Add fruit to the resulting mass and mix thoroughly.
Mascarpone cream for gelatin cake
This cream hardens very well, therefore, you can make decorations from it, as well as decorate the design of the cake. Remember to use the cake before it starts to set.
Ingredients:
- flour - 2 tablespoons;
- mascarpone -150 grams;
- powdered sugar - 50 grams;
- white chocolate - 100 grams;
- gelatin - 10 grams;
- cream - 1 glass;
- milk -40 grams.
How to make a mascarpone cream with your own hands:
- dilute gelatin in milk;
- whip cream with powder, mix the resulting mass with cheese;
- melt chocolate, add it to cream and cheese;
- we heat the gelatin and add to the cream.
What are the tricks for making mascarpone cream at home?
Let's start with the fact that when preparing the cream, the ingredients should not be peeled off. To do this, you need to keep all the ingredients at the same temperature.
You need to add each ingredient only after the previous one is well mixed or whipped. Also remember that a spoonful of liqueur or cognac can give the cream a special flavor. But if the cake is intended for children, then it is best to forget about alcoholic beverages. They can be replaced with vanilla, the smell will be amazing too.
It should also be noted that sour cream or cream can be substituted for yogurt. The cream will also be very tasty and tender. However, the yogurt should be thick so that the cream does not end up being too sparse.
Remember not to prepare the cream in advance. The cream is prepared in a few hours to assemble the cake.
In this article, we reviewed with you the recipes thanks to which you can make mascarpone cream for the cake. If you adhere to all the directions and advice that you received from us in this article, then you will definitely get a wonderful cream that will become a highlight for a birthday cake.
Even the simplest baked goods change when you put mascarpone cream on top of them. Airy, incredibly creamy, it looks very difficult to prepare, but professionals assure that the basic recipes take only a few minutes. The main thing is to choose the right ingredients.
How to make mascarpone cake cream
The basis of any recipe is cream cheese, the share of which is almost always prevalent. An exception is cream with mascarpone and sour cream, where the components are combined in almost equal proportions. The ingredients are selected by taste and by eye: liqueur, syrup, chocolate, lemon and orange peel, fruit pulp, juices - anything can be used. Below are the most successful recipes with which you can start culinary experiments.
From mascarpone and condensed milk
Ideal thick cream for mascarpone cake, which impregnates and glues the cakes, can serve as a basis for the shrinkage of decorative elements. The main attraction of this recipe is that the condensed milk does not curdle like cream when heated. There are only 2 components, but you can expand their list by including chocolate, fruit and berry pomace and mashed potatoes, nuts.
- condensed milk - 210 g;
- mascarpone cheese - 480 g.
Preparation:
- Put condensed milk and cream cheese in a bowl, first stir with a spoon, then beat with a mixer.
- The volume of condensed milk fluctuates depending on the desired density: for a softer mass, 150-170 g is enough, for a strong one - 240-260 g. Increase its share with spoons so as not to provoke lumps.
- When the mass takes on a uniform consistency, the mascarpone cream with condensed milk is ready. You do not need to refrigerate, start soaking the cakes immediately.
Cream cheese cream for the cake
Dazzling white, delicate, airy mass will ideally soften any tough crust and decorate the surface. Cream made from cream and mascarpone turns out to be very light and not as dense as buttery cheese. The cream should be 33%, otherwise it will not form a dense foam. You can add cocoa powder, vanillin, almond essence, or even fruit juice to the recipe.
- fat cream (33%) - 120 g;
- mascarpone cheese - 450 g;
- sugar - 50 g
Preparation:
- Refrigerate bowl, mixer beaters and cream 2 to 3 hours before starting work. Then start whipping the cream at medium speed for 5-7 minutes - only from this moment will it begin to thicken.
- When strong peaks appear and the cream is thicker, spoon mascarpone over them, continuing to beat at low speed.
- Sugar is added last. Try the cheese cream after this step - if the taste isn't sweet enough, add some more sugar. Before layering the cake with a mass, it needs to be cooled.
Cream for cupcakes with mascarpone
These delicious cupcakes, decorated with a fluffy delicate hat, have become a frequent guest on the festive table. However, to prepare them, you need only 20-30 minutes, so they often complement even everyday evening tea drinking. The most difficult moment for the housewives is the cream cheese cream: it is responsible for the airiness of the consistency. How to cook it?
From mascarpone and sour cream
According to professionals - the most delicious and tender. Unlike butter-cheese mixtures, it does not have a high density, is not too fatty, not cloying. If desired, this mascarpone cream can also be used to soak biscuit cakes. When preparing the ingredients, pay attention to the release date of the sour cream - the fresher it is, the better the cream will be. The higher the fat percentage, the stronger the shape.
- mascarpone cheese - 310 g;
- sour cream 25% - 400 g;
- vanillin - 1/4 tsp;
- lemon zest - 1 tsp;
- icing sugar - 70 g.
Preparation:
- Stretch a cotton towel over a colander, put sour cream on top of it, cover with a free edge and put in the refrigerator. After 1.5-2 hours, remove and transfer the sour cream to a bowl. The liquid that appears under the colander (whey) can be poured out - it is not needed in the work.
- Whisk the sour cream, mascarpone and a pinch of vanillin with a regular whisk until smooth.
- Pour the icing sugar into a bowl, throw in the lemon zest, beat all the ingredients with a mixer on medium speed until the mass is compacted. If you are using granulated sugar, wait until the granules dissolve.
Chocolate cream
Of all the recipes considered, the result of the preparation of this is a high-calorie product, but the finished cream has a high density, which allows you to give it any shape. After cooling down, you will have full-fledged tasty figurines that you can use to decorate your cupcakes. The chocolate portion is often cocoa powder, but dark or milk chocolate is often used by professionals. If desired, white wine can be added to the mascarpone cupcake cream.
- butter - 110 g;
- mascarpone cheese - 350 g;
- chocolate - 100 g.
Preparation:
- Leave the butter in the room to soften. Place the cream in the refrigerator for 1-1.5 hours. If time is short, put them in the freezer for 10-15 minutes.
- Grind the chocolate on a grater, pour the shavings into a bowl and melt in a water bath.
- Whisk the mascarpone butter with a mixer on medium speed. Carefully pour in the chocolate that has cooled to room temperature. If it is too dense, warm it up with a couple of tablespoons of milk.
Tiramisu cream with mascarpone
There are 2 commonly used recipes, of which it is already extremely difficult to single out the classic one. Professionals are of the opinion that the traditional version of mascarpone cream requires egg whites among the ingredients, while on cream it is lighter and safer. Below is a classic Italian version of mascarpone tiramisu cream. At the time of preparing the dish, keep in mind that this is a dessert, so you need to serve it in bowls.
- egg - 5 pcs.;
- mascarpone cheese - 500 g;
- icing sugar - 120 g;
- salt - a pinch;
- lemon juice - 1 hour l.
Preparation:
- Crack each egg over a special separator to separate the whites from the yolks. Alternatively, you can gently split the egg across with a knife so that the shell breaks up into equal halves, and pour everything into a bowl. The undamaged yolk is easy to remove.
- Add a pinch of salt and a spoonful of lemon juice to a bowl of proteins, beat until foamy with a mixer on medium speed for 3 minutes.
- Place a larger container on the stove, heat the water in it and insert the bowl with the protein mass into it. Warming it up in a water bath for sterilization, beat for another 4-5 minutes with a mixer.
- Start adding the powdered sugar (60g) while whisking. Stop as the mixture gets bulkier and denser, forming strong peaks.
- Whisk the yolks with the remaining powdered sugar, slowly transfer the mascarpone to them and stir with a spatula. No whipping!
- Chill the yolk-cheese mixture, carefully combine with the protein mixture and start spreading the finished mass on the biscuit.
Video: Cream mascarpone for cake
It's hard to name a stranger cheese than mascarpone. In fact, it is fermented cream that does not even require pressing. The consistency of mascarpone is so delicate that you want to eat it with spoons and not mix it with other products. But due to the high cost of this type of cheese in Russia, they began to make a cream from it with the addition of various ingredients. In this case, the volume of the fondant for the cake increases, but the cost remains the same.
History of cheese
In Italy, many things were invented in the past centuries; their cuisine is very different from most European ones. In the 16-17th century, mascarpone cheese was accidentally invented in the province of Lombardy. The cheese is prepared in a water bath and wine vinegar or citric acid is added to it to curdle the milk protein. By its consistency, mascarpone resembles a curd mass or thick real country sour cream. In color, it is also close to the sour cream from the village, as it has a very pleasant cream color.
Many people love this cheese very much for its delicate taste, although they do not suspect that it is very high in calories. In 100 gr. the product contains 412 kcal. And taking the first spoon, it's hard to come off. The most famous mascarpone dessert is tiramisu. But it is extremely difficult to cook it in some regions of our country, since the main ingredient - Savoyardi cookies - is not in stores, and you have to cook it yourself. As you can see from the names - italians came up with a sweet tooth.
They also eat it with anchovies, spread on bread, with powdered sugar - like filling for buns, and even put it in a paste, making it more nutritious.
In our country, mascarpone is used as a cake cream, after mixing it with other ingredients.
Mascarpone cream cake
By itself, mascarpone cheese does not spread, so it can be used as a cake cream only by mixing it with powdered sugar, but this is in case you need to make a small cake. For a large cake, mascarpone must be mixed with condensed milk. Depending on the amount of condensed milk, the cream can be harder or softer. The more milk, the softer and more fluid it is.
You can use both boiled and plain condensed milk. The standard volume of products is a can of condensed milk and 500 gr. cheese. To make the cream properly, knead the mascarpone cheese in a bowl and add condensed milk to it. Beat with a mixer, starting at low speed and gradually moving to maximum. For a thick cream, if you want to decorate the cake with different patterns, you need to take 100 gr. condensed milk, for spreading such a cake as a biscuit between the cakes, the cream should be more liquid.
If you want to use boiled condensed milk, then it is denser in consistency, so you can take it a third more for a beautiful cake design.
How else can you use this cheese with condensed milk for a delicious and sweet cake? Since the cream with 100 grams of condensed milk will be quite dense, you can make a cake with fruits or berries. To do this, take two ordinary biscuit cakes, coat the bottom cake with cream (dense), lay out the berries or chopped fruits. Let it stand for a while and apply another layer of cream on top - we still rest. Place the second cake layer and coat. On the top layer, you can lay another row of berries or fruits, but it is already beautiful to decorate each berry with cream, with the help of a cornet or a pastry bag.
It's worth trying the same recipe, but with nuts and chocolate pieces. Chop the nuts and break the chocolate or cut into small pieces. The rest of the preparation is exactly the same as shown above.
Cream with creamy Italian cheese and boiled condensed milk, slightly frozen in the refrigerator, will perfectly hold a thin layer of mastic. Only in this case the mastic should be rolled out in a thin layer and the cake should be covered very carefully so that the coating does not break.
Making cream cheese for cottage cheese cake
Of course, you can buy Italian cream cheese in the store, but because of its high calorie content, the cream will be difficult for children, so it is possible to prepare a lighter mass for decorating the cake and spreading it from cottage cheese.
Of course, the taste is somewhat different, but it will be easier for a child from such a cream than from fatty cream cheese. For cooking, you need 200 gr. cottage cheese and 200 ml. 33% cream. You can use homemade cottage cheese cooked in a slow cooker from kefir.
Pass the cottage cheese through a sieve twice to avoid lumps. For the lazy - you can break it in a blender, and then rub it once through a sieve. Next, pour chilled cream into this mass and start whipping at low speed of the mixer. You get a creamy mass. So the curd cream is ready, like Italian cream cheese. This is a budget option, since cheese costs in some Russian cities several times more expensive than cottage cheese with cream. It is no longer worth adding condensed milk to this mass, as it begins to flow and the cake will turn out to be sloppy.
Cheese "Mascarpone" is a pasty mass of snow-white color with an amazing 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 temptation for the gourmet.
Cream from "Mascarpone" has a delicate airy consistency and goes well with all types of dough and types of flavors (dessert alcohol, nuts, chocolate, dried fruits, etc.). They can layer not only baked cakes, but also ordinary pancakes, ready-made tortillas or pita bread from the store.
Below are some easy-to-follow recipes for cream from this cheese.
Mascarpone cream with liqueur, icing 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.
Ingredient List:
- Mascarpone cheese - 250 g.
- Powdered sugar - 100 g.
- Liqueur - 3 tbsp. l.
- Juice of a quarter of a lemon.
- Half a bag of vanilla sugar.
Cooking method:
- Cream cheese is used at room temperature.
- It must be combined with powdered sugar, vanilla and beat until fluffy.
- Then pour in lemon juice separately, beat and then add dessert liqueur, brandy or rum.
- Stir the cream again well with a mixer, then put it in the refrigerator for half an hour to cool.
- Use the ready-made mass for an interlayer of biscuit, custard, puff cakes.
Mascarpone cream with heavy cream
Another basic recipe that forms the basis of other creams, which are usually prepared with coffee, nuts, chocolate or fruit. The number of products is based on 500 g of cream.
Ingredient List:
- High fat cream - 250 ml.
- Mascarpone cheese - 250 g.
- Powdered sugar - 100-150 g.
- Cinnamon, vanilla, zest - optional.
Cooking method:
- Put the cream in the freezer in advance, right in the package, so that it cools well.
- Beat them with a whisk until fluffy and set aside for the time being.
- Stir the cheese thoroughly with powdered sugar until the powder is completely dissolved.
- Gradually add the whipped cream to the curd.
- Cool the cream and apply as directed.
Coffee cream for Mascarpone cheese cake
A recipe for a fragrant cream for a cake with coffee and chocolate, the central part of which is the basic version proposed above. Ideal for recipes with cherries, cranberries, pineapples, nuts. The number of products is given approximately for 500-600 g of cream.
Ingredient List:
- Mascarpone cheese - 250 g.
- Medium fat cream - 150 ml.
- Instant gelatin - 15 g.
- Freeze-dried 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 the gelatin in a little 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 orange liqueur into the mass.
- Gradually pour cream with gelatin cooled to room temperature to the cheese.
- Beat everything into a fluffy homogeneous mass. When it has completely cooled down, add fine crumbs of bitter, white or milk chocolate, if desired.
Mascarpone cream with banana
A simple homemade cream for macho or Earl's ruins cakes, as well as for pancake cakes. Bananas for dessert are very ripe, bright yellow in color with brown specks and a distinct honey aroma. For biscuit or choux pastry products, you can add a little soft butter 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.
Ingredient List:
- Mascarpone cheese - 300 g.
- Very 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 reaches room temperature.
- Mash bananas with a fork, sprinkle them with lemon juice right away so as not to darken.
- In a blender bowl, combine cream cheese, banana puree, liquid honey or powdered sugar, flavors.
- Beat everything into a fluffy mass and immediately use as directed.
Caramel cream for Mascarpone cakes
This cream has only two main components - boiled condensed milk and cheese, but the result is an incredibly tasty product with the most delicate taste. It is ideal not only for cakes, but also for miniature choux pastry profiteroles, Napoleon puff pastries and many other desserts. According to the given bookmark, a thick cream comes out, it can be diluted with heavy cream.
The number of products is given for approximately 600 g of cream.
Ingredient List:
- Mascarpone cheese - 300 g.
- Boiled condensed milk - 250 g.
- Vanillin, cinnamon - optional.
- Dessert alcohol - optional.
Cooking method:
- Put Mascarpone cheese at room temperature into a mixer bowl and beat gradually, adding a spoonful of condensed milk.
- Cool the finished cream a little and layer the cake with it.
