Mascarpone cream - 6 cooking recipes

Choose wonderful, proven recipes for mascarpone cream for cakes, cupcakes and more on the bestrecipes24.com website. Try variations with cream, yoghurt, eggs, boiled and regular condensed milk, sour cream, various chocolates, all kinds of fruit purees and sweet syrups. Use the most versatile cream both as an independent treat and as a decoration for cakes, cupcakes, and muffins.

When choosing a creation method and recipe, you should consider which cream is best suited for various delicacies, what mascarpone combines with most ideally, how to make it: “persistent” or more tender and airy. Despite the fact that the cheese has a fairly high percentage of fat content, the creams made from it are extremely tasty and not heavy.

Interesting recipe: 1. Separate the contents of the eggs into whites and yolks.2. Beat the egg whites and sugar with a mixer until stiff peaks form. 3. Grind the yolks with powdered sugar until light in color.4. Fluff the chilled cream with a mixer for 5 to 7 minutes until it becomes a nice fluffy mass.5. Place mascarpone in a deep bowl, add yolks and fluffy cream mixture. Mix gently.6. Add the whipped protein component in parts in three or four doses. Gently mix from the edges to the center.7. Cool the made mascarpone cream in the refrigerator.

Helpful tips: • All ingredients of the cream: mascarpone, cream, and sour cream must be equally cooled, i.e. at the same temperature. Otherwise, there is a high probability that the cream will “separate.”• Mascarpone creams can be stored in the freezer for quite a long time, placed in a hermetically sealed container.• If the presence of raw eggs in the recipe is alarming, then you can brew syrups and add them hot to the whipped whites and yolks.