Mascarpone and condensed milk cream for cake

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make cream from mascarpone and condensed milk for a cake? Prepare the necessary ingredients for this. There are only two of them. This is mascarpone curd cheese and condensed milk. If desired, you can add a pinch of vanillin for flavor. But you don't have to add it. This will not make the cream any worse. Cheese and condensed milk should be at the same temperature. Remove them from the refrigerator for 30 minutes before cooking. They won't be icy anymore, but they won't be too soft either.

2. STEP 2

   

   To prepare the cream, take a comfortable deep bowl so that when whipping the cream does not fly around the kitchen. Place the prepared mascarpone cheese in a bowl and beat it a little with a mixer. For flavor, you can add a pinch of vanillin at this stage.

3. STEP 3

   

   Gradually pour condensed milk into the cheese and stir immediately. You can add a little more condensed milk, but keep in mind that the consistency of the cream will change. The cream will no longer be as thick and stable. Be guided by where you will use it. If you find the sweetness not enough, you can add a little powdered sugar. Beat the cream until smooth.

4. STEP 4

   

   Mascarpone and condensed milk cream is ready! Use it as intended.

5. STEP 5

   

   I made a Milk Girl cake with this cream. This portion of cream was enough for me to cover the outer layer of the cake, weighing 1.5 kg. Inside, between the layers, there are another 1.5 servings of this cream. Using this cream, the cake can be decorated with fresh berries or fruits. Cook with pleasure!

Comments on the recipe

Natalia M

02.10.2023

4.8

I needed cream to cover the cake. From all the variety of recipes, I chose mascarpone cream and condensed milk for the cake. There are few ingredients in it, you don’t need to cook anything and it whips up in a couple of minutes, in general there are only advantages). I didn’t find mascarpone specifically this time, but I bought an equally tasty and smooth cheese with a different name. It seems to me that the main thing here is taste and consistency. I chose high-quality condensed milk, tasty, without a mealy aftertaste. I took all this out of the refrigerator in advance. I tried to beat cold cheese for a long time and it turned out to be lumps. Now I always keep it warm. The cream whipped very quickly, I added condensed milk in parts. I didn’t need a very thick cream, so I added a little more condensed milk. The cream is very tasty, sweet and slightly salty from the cheese! The consistency is smooth and homogeneous! If you take condensed milk according to the recipe, it will keep its shape. After cooling in the refrigerator it thickens a little. Thanks for the great recipe!

Consuella

02.10.2023

4.9

Thanks a lot. Great recipe. Fast and tasty. I used this cream for a sponge cake. It turned out very tasty.