The incredibly delicate taste of Italian cheese-cream cheese is best manifested in the preparation of a wide variety of pastries. Mascarpone cream is used for decorating capkakes, cakes and cakes, for their impregnation and leveling.
Maskarpone cream for capkake
Successfully decorated capkeys turn into a surprisingly original dessert, which even sweet lovers can not resist. You can, for example, make as a suitable supplement to a delicacy cream of mascarpone and condensed milk, simply mixing the ingredients to homogeneity with a mixer. Such a mass will turn out to be rich and sweet. To facilitate its structure, you can use whipped cream instead of boiled condensed milk, which sweeten to your liking.
Chocolate cream from mascarpone
Chocolate fans among a wide range of sweets always choose products that contain their favorite product. The cream of mascarpone cheese, the recipe of which is presented below, manages not only surprisingly airy and gentle, but also incredibly chocolate. Success is guaranteed when using only natural and quality chocolate (black, milk or white).
Ingredients:
- cream cheese - 620 g;
- cream, fat content of 33% - 560 ml;
- chocolate - 160 g;
- powdered sugar - 270 g or to taste.
Preparation
- Chocolate is broken into small pieces, melt with constant stirring in a water bath and cool to room temperature.
- Fatty cream is beaten with small sugar to peaks and gently kneaded into the beaten separately curd product.
- As soon as the color becomes uniform - the chocolate cream from mascarpone and cream is ready.
Cream for tiramisu with mascarpone
The cream on the basis of mascarpone, without which it is difficult to imagine the most popular Italian dessert, is prepared simply, but has its own distinctive feature. For chocolates are used chicken eggs in fresh form, so their choice is to be treated with the utmost care, buying from a verified seller and by all means the first freshness. In addition, to obtain the ideal result, you need a powerful mixer.
Ingredients:
- Italian cheese - 260 g;
- Eggs selected - 2 pcs .;
- powdered sugar - 75 g.
Preparation
- Whisk the cottage cheese product to a puff and in a separate bowl of protein until the peaks.
- Yolks are ground with small sugar until lightening, but do not whisk.
- Stir in the creamy yolks, and then in small portions of protein.
- When the substance becomes homogeneous - the cream for tiramisu with mascarpone and eggs is ready.
Cream with mascarpone cheese for cake
A gentle, airy cream with mascarpone for a cake, the recipe of which can be varied, changing a set of additional ingredients, transforms any product, makes its taste unique and original. Depending on the final product structure obtained, it can be used not only to impregnate any cakes, but also to smooth the surface of the cake before coating it with mastic or glaze.
Maskarpone cream and cream
The most classic combination used for the impregnation of cakes is the composition of the Italian curd product with cream. Creamy cream with mascarpone can be made more or less sweet, adjusting the amount of sugar to your taste, add nuts crushed or complement the impregnation with pieces of fresh fruit, berries, dried fruits. The main thing is to choose cream, they should be with a high percentage of fat content (at least 33%).
Ingredients:
- Italian cheese - 520 g;
- cream, fat content of 33% - 220 ml;
- vanillin - pinch;
- powdered sugar - 110 g.
Preparation
- Beat up to the splendor and dense, stable cream peaks with a fat content of at least thirty-three percent, adding in the process fine sugar and vanillin.
- Then add the Italian cheese and mix the mass with a mixer at low speed.
Maskarpone cream for cake lining
Further information on how to make a cream of mascarpone for a cake, which can not only permeate the cakes, but also perfectly align the surface of the product. To increase the density of the base for leveling, add butter to it. Using such cream cheeses for mascarpone cake, you need to remember that after staying in the refrigerator it freezes and becomes denser, and softens at room temperature.
Ingredients:
- curd cheese - 560 g;
- peasant oil - 210 g;
- powdered sugar - 190 g;
- vanillin - pinch.
Preparation
- Soft butter beat with small sugar and vanilla until it is airy.
- Cream cheese room temperature in small portions on a low speed mixer gently meddle in the oil base, without whipping.
Custard with mascarpone
If the classic custard cream with butter is too fat for you, try making it in this variation. The final texture of the finished substance is simply ideal for using it for impregnating cakes, filling baskets, a variety of cakes, decorating desserts. How to make a cream of mascarpone with the custard properly, is described in detail in the recipe below.
Ingredients:
- whole milk - 310 ml;
- cheese curd - 260 g;
- granulated sugar - 40 g;
- wheat flour - 35 g;
- Eggs selected - 3 pieces;
- powdered sugar - 70 g;
- vanilla pod - ½ pcs.
Preparation
- Whole milk is brought to a boil with sugar, stirring.
- Yolks are ground with a fine sugar and flour until uniform.
- In the yolk mass, pour hot milk and stir intensively.
- The resulting mixture is heated on low heat, often stirring, until thick (not boiled).
- Cool the custard base to room temperature and mix it in portions with a curd product of the same temperature.
- If there are small lumps in the final substance, it can be rubbed through a strainer. Blender in this case is not recommended.
How to replace mascarpone in cream?
Very often the housewives ask themselves: what can be substituted for mascarpone cheese in cream? After all, the product, strictly speaking, is not cheap, and not everywhere is available - it can be found only in large supermarkets. But there is a way out! As an option, you can take any cottage cheese soft creamy product of proven brands. But if the question is in price, then here it also, as a rule, "bites". Ideally, you can prepare an alternative base for your favorite desserts from simple, affordable and inexpensive products - cream and citric acid.
Ingredients:
- cream with fat content more than 33% - 1 l;
- purified water - 1 teaspoon;
- citric acid - ¼ tsp.
Preparation
- Cream is heated until the first signs of boiling (bubbles).
- The citric acid is dissolved in a teaspoon of purified water and poured into a saucepan.
- Stir the mass until thick, warming it over low heat.
- The contents of the frying pan are poured into a sieve lined with a cloth cut, and leave to drain for an hour and a half or two.
- The resulting mass will be analogous to the famous Italian product.