The camy cream is a no-cook cream based on mascarpone that is prepared in 5 minutes. The recipe is very simple, you only need 3 ingredients, a bowl, and an electric whisk to prepare a delicious and rich cream perfect to be enjoyed by the spoonful, enriched with lemon zest and fresh fruit and perfect as a filling for cakes, cookies, and cream puffs.
Created on the web more than ten years ago, it is made in many variations, just add to the base some nut paste, citrus zest, cocoa, or coffee to have a different taste each time to unleash your imagination and create delicious cakes and desserts. It is very similar to my eggless mascarpone cream and can be paired with the classic custard or chocolate to create really special layered glasses.
To obtain a perfectly consistent camy cream, ideal for piping with a pastry bag, there is a trick, all the ingredients must be cold from the fridge.
Also try the other creams:
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 5 Minutes
- Portions: 400 g of cream
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
- Energy 425.35 (Kcal)
- Carbohydrates 19.89 (g) of which sugars 13.52 (g)
- Proteins 4.34 (g)
- Fat 38.56 (g) of which saturated 15.65 (g)of which unsaturated 0.62 (g)
- Fibers 0.00 (g)
- Sodium 55.65 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz mascarpone
- 4.4 oz heavy cream
- 2.6 oz sweetened condensed milk
- Half pod vanilla
Tools
- 2 Bowls
- 1 Electric whisk
- 1 Scale
Procedure
Preparing the camy cream is really simple, to get a perfect cream the ingredients must be cold from the fridge. You can proceed in two ways:
Method 1
Whip the fresh cream, it should not be too firm otherwise it will be difficult to incorporate into the mascarpone, it should be semi-whipped.
Pour the mascarpone with the condensed milk into another bowl and whip them with the beaters until you get a thick mixture. Add the cream to the mascarpone, stirring gently from bottom to top to not deflate the cream.
Method 2
In a bowl, pour the mascarpone and cream, begin to whip them with the electric beaters, as soon as you see the cream starting to thicken, add the condensed milk in a stream until you get a thick and firm mixture.
The camy cream is ready, use it to create desserts and cakes.
Tips
Storage
The camy cream keeps in the fridge for 2/3 days well sealed.
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