Mascarpone cream for cake - the best recipes for decorating, impregnating and leveling cakes

Mascarpone cream for a cake is a popular product used for decorating desserts and baking. Despite the delicate consistency, the mass is unusually stable, perfectly holds the shape and does not shrink when impregnating the cakes. Presentable appearance, successful combination with other additives and light taste, make cream cheese with a beautiful decor.

How to make a mascarpone cream for a cake?

A cream of mascarpone cheese for a cake will not be difficult to make with your own hand. It is whipped with cream, egg whites and sour cream, adding sugar powder or honey for taste. In the role of flavorings use alcohol, zest or vanilla. That the cream has turned out air and has not exfoliated, products should be cooled.

Ingredients:

• mascarpone - 300 g;
• powdered sugar - 60 g;
• brandy - 10 ml;
• lemon juice - 20 ml;
• vanillin - 10 g.

Preparation

1. Chilled mascarpone whisk with vanillin.
2. Enter the powdered sugar, brandy and lemon juice.
3. Beat thoroughly.
4. Before applying the cream of mascarpone for the cake should be sent to the refrigerator for 10 minutes.

Cream for Tiramisu with mascarpone

Cream with mascarpone and eggs for a cake is able to quickly and simply decorate any dessert. For cooking, you need a couple of eggs, cream cheese and a little sugar powder. All you need is to combine whipped egg whites and yolks with mascarpone. The stability of the cream depends on the strength of the proteins, so they need to be beat very well.

Ingredients:

• mascarpone - 500 g;
• egg - 4 pieces;
• powdered sugar - 100 g.

Preparation

1. Separate the proteins from the yolks.
2. Whisk the whites in a thick foam.
3. Yolks pound with powder to white.
4. Mix mascarpone with yolks.
5. Gradually enter the protein mass.
6. Ready cream based on mascarpone for the cake slightly cool.

Cream for cake «Red velvet» with mascarpone

The cream for "Red velvet" with mascarpone is characterized by velvety texture, sweet taste and pleasant color, perfectly contrasting with the cakes. The ideal option - a combination of mascarpone and Philadelphia cheese. With the participation of such components, the cream retains its stability and density. When whipping, the food should be at room temperature.

Ingredients:

• cheese Philadelphia - 450 g;
• mascarpone cheese - 200 g;
• butter - 100 g;
• powdered sugar - 300 g;
• vanilla extract - 10 ml;
• milk - 40 ml.

Preparation

• Blend the butter with a mixer until it is splendid.
• Gradually add the mascarpone cheese and Philadelphia cheese, vanilla, powder and milk.
• Mix the mixture well and soak the cakes.

Cream for "Napoleon" with mascarpone

The cream of mascarpone cheese provides an excellent opportunity to simply and quickly cope with the decoration of cakes. All the favorite laborious "Napoleon" can be cooked in less than an hour, if you replace the traditional custard with a light and gentle variant of mascarpone. It is only necessary to combine the whipped mass of cream and sugar with cream cheese.

Ingredients:

• mascarpone - 650 g;
• cream 33% - 400 ml;
• sugar - 170 g;
• rum - 50 ml.

Preparation

1. Whip the cream with sugar in a lush mass.
2. Separately, at low speed mixer, whisk mascarpone.
3. Add the mascarpone rum.
4. Carefully insert the whipped cream.
5. Stir gently.
6. Cream of mascarpone for the cake clean in the cold for three hours.

Maskarpone cream for cake lining

The cream of mascarpone and oil can dramatically change the appearance of the product, if used as an equalizing mass. In fact, this is the base layer of glaze, which glues crumbs on the surface of the product, preventing them from falling into the top layer, thus making the baking neat. For a smoother surface, the cream is applied twice.

Ingredients:

• mascarpone - 450 g;
• oil - 130 g;
• powdered sugar - 100 g.

Preparation

1. Blend the butter with the powdered sugar.
2. Gradually, beat the cream cheese.
3. Cream-chees of mascarpone after a stay in the cold thickens, and at room temperature becomes soft and supple.

Chocolate cream from mascarpone

The cream with mascarpone and chocolate will become a piquant addition to baking. Appetizing appearance, light taste and tender consistency are perfect for impregnation of cakes, toppings, and as an independent dessert. The cream can be prepared with the addition of milk or bitter chocolate, based on personal taste preferences.

Ingredients:

• bitter chocolate - 150 g;
• mascarpone - 250 g;
• cream 33% - 300 ml;
• sugar - 100 g.

Preparation

1. Chop the chocolate into slices and melt in hot cream.
2. Add sugar to the mixture.
3. Warm it on the fire until the sugar crystals dissolve.
4. The resulting chocolate mass cool, combine with mascarpone and whisk until smooth.
5. Cream chocolate from mascarpone for the cake before serving should be slightly cooled.

Custard with mascarpone

A delicious mascarpone cream can be prepared on the basis of custard. The classic recipe for custard is not surprising, but with the addition of mascarpone, it acquires a completely new taste and appearance. Cream cheese makes dense custard light, tender and not so greasy. This cream perfectly shades fruit and berry desserts.

Ingredients:

• milk - 150 ml;
• sugar - 100 g;
• flour - 50 g;
• egg - 1 piece;
• yolk - 1 piece;
• mascarpone - 120 g.

Preparation

1. Dissolve 45 g of sugar in 70 ml of milk.
2. The remaining sugar rub with egg and yolk.
3. Add flour to the egg mass. Enter the warm milk.
4. Cook the custard over low heat, stirring constantly.
5. As soon as the cream thickens, remove it from heat.
6. Quickly cool and mix with whipped mascarpone.
7. Cream of mascarpone for cake, rub through a sieve until the mass becomes tender and airy.

Cream of mascarpone and condensed milk

The cream with mascarpone and condensed milk is used to impregnate large surfaces. It is good that its density can be regulated by the amount of condensed milk - the more milk, the softer the cream. Cream add airy cream and make it light and unsweetened. The low speed of the mixer will make the mass smooth and homogeneous.

Ingredients:

• mascarpone - 250 g;
• condensed milk - 150 g;
• cream 33% - 200 ml.

Preparation

1. Mix cold cream with a mixer for 10 minutes before fluffiness and stability of the mass.
2. Whisk the mascarpone and condensed milk at a low speed of the mixer.
3. Enter the resulting mass in the cream.
4. Using a spatula, mix very gently.

Maskarpone cream and cream

Cream with mascarpone and cream for a cake is a popular combination, giving baking tenderness and airiness. The cream gained fame thanks to the simplest recipe: you need to beat up the creamy peaks with sugar powder to lush peaks, and add cream cheese to the mass. To keep the cream well, you should use cream with a fat content of at least 33%.

Ingredients:

• mascarpone - 550 g;
• powdered sugar - 100 g;
• cream of 38% - 350 ml.

Preparation

1. Whip cold cream with powdered sugar until lush peaks.
2. Maskarpone mix and mix at a low speed mixer in a creamy mass.
3. Prepare the cream in the cold for 2 hours.

Maskarpone cream and sour cream

Cream with mascarpone and sour cream for the cake is a thick, lush and plastic mass, which is combined with a variety of biscuits. For the correct consistency of the cream, you need to weigh the sour cream. She is laid out on a towel, placed in a sieve and cleaned in the cold for 3 hours. This method saves the product from excess fluid.

Ingredients:

• mascarpone - 300 g;
• sour cream 25% - 750 g;
• sugar - 120 g.

Preparation

1. Sour cream in gauze, put on a sieve and send for several hours in the refrigerator to remove excess liquid.
2. Add sugar to the cold sour cream.
3. Whisk the mixture until smooth.
4. Type mascarpone and mix at low mixer speeds.
5. The resulting cream is cooled.