The mascarpone chantilly cream is a delicate cream to decorate filled cakes, tarts, and various desserts, and it’s incredibly simple!
The chantilly with mascarpone is a silky cream that we can use with the piping bag to decorate our sweets and cupcakes, adding fresh fruits and edible flowers for a gourmet recipe.
It’s a no-cook cream, which is quite an advantage, especially in this season!
CHANTILLY CREAM is undoubtedly one of the base creams in pastry even at the European level.
Historically, we can date it back to 1549 in Ferrara with Cristoforo di Messisburgo and in 1570 in Rome with the writings of Bartolomeo Scappi because both report recipes with doses and ingredients.
All this invalidates the claims that made Chef François Vatel the official inventor of the preparation, which is dated 100 years in the future, hence IMPOSSIBLE!
Here are more delicious and no-cook cream recipes perfect for filling and decorating cakes and sweets:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for MASCARPONE CHANTILLY CREAM
- 12 oz mascarpone
- 1 bean vanilla
- 1 cup fresh whipping cream
- 3/4 cup powdered sugar
Tools
#ADV
- Mixers
- Piping Bags
- Food Scales
Steps
1) The recipe is super quick, so…
2) First, ensure the ingredients are very cold from the fridge to prepare the vanilla-flavored cream. Just put the mascarpone in the bowl of a stand mixer or a clean bowl, add the cream, and whip at medium speed.
3) Scrape the seeds from inside the vanilla bean with a knife and add them to the chantilly cream.
4) Add the powdered sugar, finishing the preparation and obtaining a silky, delicious cream. Cover with cling film and refrigerate until ready to use on cakes and pastries.
Enjoy your meal!
Annalisa°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
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Annalisa says…
Keep the mascarpone chantilly cream for one day in the refrigerator and use it very soon!
