Easy mascarpone whipped cream

I tend to use less mascarpone for the filling mascarpone whipped cream. This ratio of 1:3 mascarpone to 2:3 heavy cream will give you a rich and stable whipped cream. For making roses or smoothing a layer cake, I use a 50:50 ratio of mascarpone to heavy cream, or even a bit more mascarpone for extra firmness.

1. If it’s warm enough, before starting, place the mixing bowl and whisk in the freezer for 10 minutes.

2. You can whip the mascarpone and cream together from the start; however, sometimes the mascarpone may not loosen properly and form lumps.

3. For a long time now, I’ve preferred to proceed as follows. You’re sure to get a silky smooth whipped cream .

4. Loosen the mascarpone with a whisk to make it smooth.

5. Whip the heavy cream at low speed. As soon as many bubbles appear, continue beating at medium speed.

 6. Add vanilla beans or extract. When the cream is softly whipped, add the powdered sugar and let the mixer run for a few more seconds.

7.  Add the mascarpone and whip until stiff.

8. To color it, simply add a bit of gel food coloring during the mixing process.

9. If the mascarpone whipped cream loses some of its firmness at room temperature, refrigerate for a few minutes.

10. Use immediately for filling, decorating or smoothing cakes.

11. If it loses some firmness due to the room temperature heat, place it in the refrigerator for a few minutes.

This recipe for homemade mascarpone whipped cream will be very useful for all your cakes, especially layer cakes. 

Which cream should you choose for perfect frosting?

Mascarpone whipped cream or buttercream?

La Swiss meringue buttercream gives a perfect smoothness and is easier to make. Many people use it because it’s quite tasty and light, despite the butter it contains.

I’m not talking about American buttercream made with butter and powdered sugar, or traditional buttercream made with pâte à bombe. This one is to be made with a beautiful Swiss meringue that makes it very light and airy.

Those who are disgusted by the idea of eating buttercream will be delighted to learn that mascarpone whipped cream also makes very good layer cake frostings. You just need a little more patience and to play with the cold. It’s the one I choose most of the time. You’ll achieve a smoothness almost as good as buttercream.

I really like vanilla diplomat cream and the whipped ganache which I also use quite often in my cakes. The whipped white chocolate ganache I used in the pear caramel layer cake also contains mascarpone. I’ve used it for filling as well as for smoothing. It gives very satisfactory results.

Why mascarpone in this whipped cream?

If you add mascarpone to a heavy cream before whipping, the whole thing will rise better and more easily. You’ll achieve a firmer whipped cream with better stability. It will be perfect for piping.

You won’t need to add stabilizers like Chantifix to achieve firmness in your whipped cream anymore. We always recommend using a heavy cream with more than 30% fat content to make the whipped cream rise easily. By adding mascarpone, which is rich in fat, the stability becomes perfect.

 

Thank you for visiting  my  blog and for your comments.

 You can also follow me on my youtube channel