Mascarpone cream and cream for cake and capcake: delicious recipes

Even the most simple baking changes, if you put on it a mascarpone cream. Airy, incredibly creamy, it looks very difficult to prepare, but professionals assure - the basic recipes take only a few minutes. The main thing is to choose the right ingredients.

How to make a cream for a cake with mascarpone

The basis of any recipe is cream cheese, the share of which is almost always prevalent. The exception is cream with mascarpone and sour cream, where the components are combined in almost equal proportions. Ingredients are selected for taste and eye: liquor, syrup, chocolate, lemon and orange peel, fruit pulp, juices - you can use everything. Below are considered the most successful recipes, from which you can begin culinary experiments.

Mascarpone and condensed milk

The ideal dense cream for mascarpone cake, which impregnates and glues the cakes, can serve as a basis for shrinkage of decorative elements. The main attraction of this recipe is that the condensed milk does not curdle like a cream in the process of heating. The ingredient is only 2, but you can expand their list by including more chocolate, fruit and berry pomace and mashed potatoes, nuts.

Ingredients:

• condensed milk - 210 g;
• mascarpone cheese - 480 g.

Preparation:

1. Put the condensed milk and cream cheese in a bowl, first mix with a spoon, then whisk with a mixer.
2. The volume of condensed milk varies depending on the desired density: for a softer mass, 150-170 g will suffice, for strong - 240-260 g. Increase its proportion with spoons, so as not to provoke lumps.
3. When the mass takes a uniform consistency, the cream of mascarpone with condensed milk is ready. Do not chill, start to soak the cakes immediately.

Cheese and cream cream for cake

A dazzling white, gentle, airy mass will ideally soften any hard cake and decorate the surface. Cream of cream and mascarpone is very light and not as dense as butter-cheese. Cream should be 33%, otherwise they do not form a dense foam. In the recipe you can add cocoa powder, vanillin, almond essence or even fruit juice.

Ingredients:

• cream fat( 33%) - 120 g;
• mascarpone cheese - 450 g;
• sugar - 50 g.

Preparation:

1. Cool the bowl, mixer whisk and cream for 2-3 hours before starting work. Then start whipping the cream at an average speed of 5-7 minutes - only from this point on they will begin to thicken.
2. When strong peaks appear, and the cream becomes denser, spoon them with mascarpone, whisking at low speed.
3. The last add sugar. Try the cheese cream after this step - if the taste is not sweet enough, enter some more sugar. Before massing the cake, it needs to be cooled.

Cream for capcasi with mascarpone

These delicious cupcakes, adorned with a lush soft cap, have become a frequent guest on the festive table. However, to cook them, you need only 20-30 minutes. Therefore, they often complement even evening tea-drinking. The most difficult moment for the hostess is the cream of cream cheese: 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 delicate. Unlike oil-cheese mixtures it does not have a high density, it is not too greasy, not cloying. If desired, this cream with mascarpone can also be used to impregnate biscuit cakes. When preparing the ingredients, pay attention to the date of release of sour cream - the fresher it is, the better the cream will be. The higher the percentage of fat, the stronger form.

Ingredients:

• mascarpone cheese - 310 g;
• sour cream 25% - 400 g;
• vanillin - 1/4 tsp;
• lemon peel - 1 tsp;
• powdered sugar - 70 g.

Preparation:

1. Above the colander spread a cotton towel, lay sour cream on it, cover it with a free edge and put it in the refrigerator. After 1,5-2 hours, take out and transfer sour cream to a bowl. The liquid that appears under the colander( serum) can be poured - it is not needed in the work.
2. Whisk the sour cream with mascarpone and a pinch of vanillin with the usual whisk to obtain a uniform consistency.
3. Pour sugar into the bowl, toss the lemon peel, whisk all the ingredients with a mixer at medium speed until the mass is compacted. If you use sugar, wait for the granules to dissolve.

Chocolate cream

Of all the recipes considered, the result of cooking this is a high-calorie product, but the finished cream has a high density, which makes it possible to give it any shape. After cooling, you will have full-bodied tasty figurines, with which you can decorate the capkake. Chocolate is often represented by cocoa powder, but professionals often use bitter or milk chocolate. If desired, you can add white wine to the capcake cream from mascarpone.

Ingredients:

• butter - 110 g;
• mascarpone cheese - 350 g;
• chocolate - 100 g.

Preparation:

1. Hold the butter in the room to make it soft. Pre-place the cream in the refrigerator for 1-1.5 hours. If time is short, place them in the freezer for 10-15 minutes.
2. Chocolate grate on a grater, pour the shavings into a bowl and melt in a water bath.
3. Whisk butter with mascarpone using a mixer at medium speed. Carefully pour the chocolate cooled to room temperature. If it is too dense, heat it with a couple of spoonfuls of milk.

Cream for tiramisu with mascarpone

There are 2 frequently used prescriptions, of which it is already extremely difficult to single out the classic. Professionals are of the opinion that the traditional version of mascarpone cream requires the presence of egg whites among the ingredients, and on cream - lightweight and safer. Below is a classic Italian version of the mascarpone cream for tiramisu. At the time of dish design, consider that this is a dessert, so you need to serve in kremankah.

Ingredients:

• egg - 5 pcs.;
• mascarpone cheese - 500 g;
• powdered sugar - 120 g;
• salt - pinch;
• lemon juice - 1h.l.

Preparation:

1. Beat each egg over a special separator to separate the proteins from the yolks. Or you can gently split the egg with a knife across, to break the shell into equal halves, and merge everything into the bowl. Intact yolk is easy to remove.
2. In a bowl with proteins, add a pinch of salt and a spoonful of lemon juice, beat to a foam with a mixer at an average speed of 3 minutes.
3. Place a larger container on the plate, heat the water in it and insert a bowl of protein in it. Warming it in a water bath for sterilization, whisk for another 4-5 minutes with a mixer.
4. Begin entering sugar powder( 60 g), whilst continuing to beat. When the mixture becomes thicker and denser, forming strong peaks, stop.
5. Yolks whisk with a whisk with the remains of powdered sugar, slowly shift mascarpone to them and mix with a spatula. No whipping!
6. Cool the yolk-cheese mixture, gently combine with protein and start spreading the finished mass on the biscuit.

Video: Mascarpone cream for cake