EASY MASCARPONE CREAM
This delicious Mascarpone Cream is easy to make and egg free. The perfect Italian recipe, serve it with your favourite cake or fresh fruit.
Provided by Rosemary Molloy
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- In a medium bowl beat the cream and sugar until thick peaks appear (very thick).
- In a medium bowl beat (with same beaters) the mascarpone and vanilla until smooth and creamy.
- Add the whipped cream to the mascarpone mixture and whisk strongly until smooth. Don't over mix. Use as a topping for cakes or fresh fruit. Enjoy!
Nutrition Facts : Calories 1039 kcal, Carbohydrate 36 g, Protein 10 g, Fat 95 g, SaturatedFat 59 g, Cholesterol 276 mg, Sodium 108 mg, Sugar 30 g, ServingSize 1 serving
VANILLA MASCARPONE
For the creamiest results, allow the mascarpone to stand at room temperature for fifteen minutes before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Combine vanilla bean scrapings, mascarpone, and sugar in a small bowl, and stir together with a wooden spoon.
FRESH FRUIT WITH HONEY VANILLA MASCARPONE
Steps:
- Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
- Pour the mascarpone mixture over the fruit, and serve.
VANILLA MASCARPONE CREAM
This marscapone cream is wonderful on fresh fruit or pound cakes...fruit crisps...crepes. The posibilities are endless!!!
Provided by Abby Girl
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Using an electric mixer, whip marscarpone with cream and sugar until thick like firmly whipped cream. Add vanilla. Cover and chill until needed, up to 2 days. (Remove from fridge and bring to room temperature just before serving, optional).
MASCARPONE CREAM RECIPE
Steps:
- Whisk the cream and powdered sugar until soft peaks form
- In a small bowl, gently mix together the mascarpone cheese and vanilla.
- Add mascarpone to softly whipped cream and continue to whisk until the mixture thickens and firm peaks form. Be careful not to over beat or the mixture could split.
- Use immediately or refrigerate until needed.
Nutrition Facts : Calories 329 kcal, Carbohydrate 7 g, Protein 3 g, Fat 32 g, SaturatedFat 20 g, Cholesterol 92 mg, Sodium 36 mg, Sugar 5 g, ServingSize 1 serving
VANILLA CREAM
This cream is the perfect filling for mini Boston Cream Pie Cupcakes that will please any crowd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
- Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
- Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
HONEY VANILLA MASCARPONE DIP FOR FRUITS OR BERRIES
WOW, this is tasty. I reminds me of a rich vanilla ice cream. The vanilla bean specks are such a nice touch. You can serve it thick as a dip for firmer fruits or thin to desired consistency as a topping for berries. Great for brunch! This is from Foodnetwork.com courtesy of Ina Garten.
Provided by Chicagoland Chef du
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine or arrange the fruits.
- In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir or blend until combined.
- Pour the mascarpone mixture over the fruit, and serve. If it is too thick, thin with more cream.
Nutrition Facts : Calories 39.5, Fat 1.9, SaturatedFat 1.1, Cholesterol 6.8, Sodium 2.2, Carbohydrate 6, Sugar 5.8, Protein 0.1
NAKED VANILLA CAKE WITH MASCARPONE AND BERRIES
This layered naked cake is filled with mascarpone cream and fresh berries for a glamorous result, perfect for special occasions like birthdays or even a wedding cake. The outside is supposed to be left bare or unfrosted.
Provided by Fioa
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch cake pans and line with parchment paper.
- Combine butter and sugar in a bowl and beat using an electric mixer until creamy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Gradually sift in flour and continue mixing until batter is smooth. Add vanilla extract and whisk for an additional 2 minutes. Divide batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
- While cake is cooking beat cream, mascarpone cheese, 2 tablespoons sugar, and 1 teaspoon vanilla extract in a bowl using an electric mixer until smooth, creamy, and thick. Cover bowl and refrigerate filling until cake is ready for decorating.
- Once cakes are cooled completely, carefully cut each in half horizontally to create 4 layers. Set aside a handful of raspberries and blackberries for garnish. Mix remaining raspberries, blackberries, and strawberries together in a bowl.
- Place 1 cake layer on a serving platter and cover with 1/3 of the mascarpone cream. Sprinkle 1/3 of the berries on top. Add the next cake layer and top with 1/3 of the mascarpone cream and 1/3 of the berries; repeat with remaining 2 layers, mascarpone cream, and berries. Garnish with fresh mint leaves and reserved blackberries, raspberries, and strawberries. Dust cake top with confectioners' sugar.
Nutrition Facts : Calories 452.6 calories, Carbohydrate 48.9 g, Cholesterol 162.3 mg, Fat 26 g, Fiber 2.1 g, Protein 7 g, SaturatedFat 15 g, Sodium 347.1 mg, Sugar 29.5 g
MASCARPONE BUTTERCREAM FROSTING
A creamy and light buttercream frosting with natural vanilla flavor for your cakes or cupcakes. Make sure the ingredients are at room temperature to ensure a smooth texture.
Provided by Buckwheat Queen
Categories Desserts Frostings and Icings Buttercream
Time 5m
Yield 14
Number Of Ingredients 4
Steps:
- Place powdered sugar and butter in an electric mixer fitted with a paddle attachment. Start mixing on the lowest speed. Increase speed to medium and beat until fluffy, scraping down the sides occasionally, about 3 minutes.
- Add mascarpone cheese and vanilla paste; mix on medium-low until creamy. Do not overmix frosting at this point, or the butter and mascarpone could separate.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 22.5 g, Cholesterol 49.9 mg, Fat 18.7 g, Protein 1 g, SaturatedFat 11.3 g, Sodium 8.4 mg, Sugar 21.9 g
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- There are two options for this step: by hand using a pastry cutter or using a food processor. You can do it either way. To use a pastry cutter: Whisk the flour, confectioners’ sugar, and salt together in a medium bowl. Place the cubed butter on top and cut in using the pastry cutter until the entire mixture resembles pea-sized crumbs– a few larger crumbs is OK. Pour the heavy cream mixture on top and stir to combine. You can use your hands to really get it all combined if needed. To use a food processor: Place the flour, confectioners’ sugar, and salt in a food processor. Pulse a few times to blend. Add the cubed butter and pulse until the mixture resembles pea-sized crumbs– a few larger crumbs is OK. Add the heavy cream mixture, then pulse until the dough comes together and forms a ball.
- Place the dough on a lightly floured surface and flatten into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for 1 hour or up to 2 days. (See make ahead tips.)
- Remove dough from the refrigerator and roll out into a 9-inch circle. Place into a greased 9-inch tart pan and press it down into the pan and up the sides until it is even all around. Refrigerate as the oven preheats or for at least 10 minutes. Cold dough is important.
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