Mascarpone Cream
User Reviews
5
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
2 cups
-
Calories
282 kcal
-
Course
Dessert
-
Cuisine
International
Mascarpone Cream
Description
This mascarpone cream uses slightly warmed mascarpone combined with cold double cream and sifted icing sugar, with vanilla for flavor. Whisking at a moderate speed thickens the mixture until it nearly reaches firm peaks, maintaining a creamy but stable consistency. Overwhipping can cause dryness and graininess, but this can be remedied by gently folding in additional cream.
The resulting cream is smooth and velvety, with a hint of sweetness and vanilla aroma. It can be used as a topping for cakes, fruits, or incorporated into layered desserts where a rich yet light cream is desired. The balance of mascarpone and cream ensures a pleasant mouthfeel that is not overly heavy.
Proper temperature for ingredients and close attention during whisking are key to achieving the ideal texture.
Ingredients
- 250 gram mascarpone cheese slightly above room temperature, cool but not cold
- 250 millilitre cream cold from the fridge, double
- 65 gram icing sugar sifted
- 2 teaspoons vanilla extract
Instructions
- Fit an electric hand mixer or a stand mixer with the whisk attachments.
- Add the mascarpone and cold cream to a large bowl (or the bowl of the stand mixer), then sift the icing sugar in.
- Also add the vanilla extract or the seeds scraped from a vanilla pod.
- Begin whisking on a low-medium speed and watch closely as the cream thickens. Stop just before you think it’s ready and check the consistency. This process should take about 1-2 minutes depending on your whisking method and speed.
- For firm peaks, the cream should hold its shape and form stable peaks at the end of the whisks when lifted out. Be careful not to overwhip, as it can cause the cream to become dry and grainy.
- *If you accidentally overwhip the cream, add a little extra cream and gently fold it in by hand.
Notes
- Use cold double cream and mascarpone that is slightly above room temperature for best texture.
- Sift the icing sugar to prevent lumps and ensure smoothness.
- Stop whisking just before the cream looks fully set to avoid overwhipping, keeping the speed low as it thickens.
- If overwhipping occurs and the cream becomes grainy, gently fold in extra cream to restore smoothness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 67mg | 22% |
| Sodium | 26mg | 1% |
| Potassium | 32mg | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
