{"id":26144,"date":"2024-11-13T21:25:15","date_gmt":"2024-11-13T20:25:15","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26144"},"modified":"2024-11-13T21:25:15","modified_gmt":"2024-11-13T20:25:15","slug":"easy-mascarpone-whipped-cream","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/easy-mascarpone-whipped-cream\/","title":{"rendered":"Easy mascarpone whipped cream"},"content":{"rendered":"
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Mascarpone whipped cream<\/p><\/div>\n

Foolproof Mascarpone Whipped Cream<\/strong><\/span><\/div>\n

Since so many of you have asked me for a recipe for whipped cream<\/strong>, I’ve decided to start with a variation that I use a lot. It’s the homemade, foolproof mascarpone whipped cream <\/strong>that I use the most.<\/p>\n

It’s my favorite cream when I’m looking for lightness in a cake. I chose it to make my kinder bueno chocolate layer cake <\/strong><\/a>that you liked so much. This is the birthday cake <\/strong>that wins everyone’s hearts.<\/p>\n

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Mascarpone whipped cream<\/strong> is a variant of whipped cream. It can be used to fill sponge cakes, decorate number cakes or cupcakes. Mascarpone whipped cream is ideal for decorating with a piping tip. Its consistency is perfect while still being very light.<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n

It gained popularity when the cupcake and rose cake became very trendy. You’ve probably noticed the success of cupcakes decorated with rosettes and roses using the Wilton 1M and 2D tips. We like to use this chantilly cream in many layered cakes like my strawberry layer cake, or just to decorate a fruit tart<\/strong><\/a><\/span>.<\/p>\n

How much mascarpone should I add?<\/strong><\/h2>\n
I tend to use less mascarpone for the filling mascarpone whipped cream<\/strong>. This ratio of 1:3 mascarpone to 2:3 heavy cream<\/span> 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,<\/span> or even a bit more mascarpone for extra firmness.<\/div>\n

The more mascarpone you use, the smoother the whipped cream becomes. For smoothing a cake, I don’t whip the mascarpone whipped cream too stiff. In fact, you don’t want it to be too thick for perfect smoothing.<\/p>\n

As you can see in the two photos above, the mascarpone whipped cream <\/strong> on the left is less whipped and smoother, while the one on the right is well-whipped and very fluffy. Its consistency is truly superb.<\/p>\n

You can flavour it with vanilla, nutella, fruit curds or just fresh or cooked fruit coulis.<\/p>\n

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You can also see this lovely rose cupcakes bouquet. <\/strong><\/p>\n

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Ingredients:<\/strong><\/h2>\n

NB:<\/strong> Find the printable recipe card at the end of the article. <\/span><\/p>\n