Mascarpone Cream: the creamy, sweet Italian recipe to make without eggs
The mascarpone cream is an easy, eggless Italian recipe to enjoy as it is or to use as filling or topping for a dessert such as cakes or tiramisu. It's made without adding raw eggs but only with mascarpone cheese, whipping cream and powdered sugar.
Rich in flavor, you can make it in a few minutes, without cooking, perfect also to accompany a fruit salad or pandoro and panettone. Its dense texture also makes it perfect for decorating your sweet treats. So let’s see how to make it.
Tips
The cream must be very cold to be whipped in the best way; cool the bowl and the whips in the refrigerator to obtain an excellent result.
If you don't have to immediately serve the mascarpone cream, put it in the refrigerator and keep it at room temperature at least half an hour before using it.
You can flavor this eggless mascarpone cream with a teaspoon of liqueur or you can add 1 tablespoon of sifted bitter cocoa to make a chocolate mascarpone cream.
You can also decorate your mascarpone cream with hazelnut, pistachio or almond chips or with chocolate chips.
If you are intolerant to dairy products, you can use lactose-free mascarpone and lactose-free cream; your mascarpone cream will still be delicious.
How to store Mascarpone Cream
You can store the mascarpone cream in the refrigerator for a maximum of 3 days in an airtight container.
How to make Mascarpone Cream
Whip the cream until stiff with 50 grams of powdered sugar 1.
Whip the cream until stiff with 50 grams of powdered sugar 1.
In a separate bowl, whip the cold and well drained mascarpone cheese with the remaining powdered sugar until you will have obtained a smooth and creamy mixture. Add the mascarpone cream and vanilla extract, and mix with a spatula 2 with movements from the bottom up, until the cream is thick and soft.
In a separate bowl, whip the cold and well drained mascarpone cheese with the remaining powdered sugar until you will have obtained a smooth and creamy mixture. Add the mascarpone cream and vanilla extract, and mix with a spatula 2 with movements from the bottom up, until the cream is thick and soft.
Transfer the cream into a piping bag 3 with a starred nozzle.
Transfer the cream into a piping bag 3 with a starred nozzle.
Using the sac à poche, create your desserts 4.
Using the sac à poche, create your desserts 4.
Serve your mascarpone cream as it is or use it to fill your desserts 5. If you want, you can decorate it with cocoa powder on top. Enjoy!
Serve your mascarpone cream as it is or use it to fill your desserts 5. If you want, you can decorate it with cocoa powder on top. Enjoy!
