EGGLESS MASCARPONE CREAM easy and quick, perfect to accompany Colomba, Pandoro, and Panettone
The EGGLESS MASCARPONE CREAM is a valid alternative to the traditional MASCARPONE CREAM (recipe HERE) where eggs are replaced by whipped cream for an equally delicious result.
It’s ready in 5 minutes without cooking, resulting in a delicate cream with a velvety and smooth yet compact texture, perfect for filling and decorating Pandoro, Panettone, but also Cakes, Stuffed Rolls, Cupcakes, or for Tiramisu.
The recipe for preparing Eggless Mascarpone Cream is super easy and very quick; it’s the tried-and-tested recipe of my best friend, whom I’ve always envied, and who finally decided to share it with me!
You will love this Cream for its dense and compact yet velvety consistency, for its taste that does not suffer at all from the lack of eggs, and for its speed of execution: just the time to mix all the ingredients and it’s ready to be used.
If you also have lactose intolerance issues, you can still prepare the Eggless Mascarpone Cream, just use lactose-free cream and mascarpone to achieve a lactose-free and eggless Mascarpone Cream suitable for everyone.
Once you learn this basic recipe, you can also modify it and create different variations: just add flavors like orange zest or liqueurs for a Flavored Mascarpone Cream, or cocoa powder for a Chocolate-flavored Mascarpone Cream, or even just add pieces of Nougat or dried fruit for a velvety and crunchy Mascarpone Cream at the same time.
Prepare this Eggless Mascarpone Cream, it will be perfect to accompany during the Christmas Holidays Pandoro, Panettone but also throughout the rest of the year to fill and decorate desserts or for classic Tiramisu.
You might also be interested in the CLASSIC MASCARPONE CREAM, ENGLISH CREAM without FLOUR, or:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: New Year, Christmas
- Energy 226.91 (Kcal)
- Carbohydrates 9.35 (g) of which sugars 6.42 (g)
- Proteins 1.45 (g)
- Fat 21.27 (g) of which saturated 6.36 (g)of which unsaturated 0.00 (g)
- Fibers 0.00 (g)
- Sodium 13.73 (mg)
Indicative values for a portion of 60 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
- 9 oz mascarpone (regular or lactose-free)
- 1 cup heavy cream (regular or lactose-free)
- 3 tbsp powdered sugar
Tools
- 2 Bowls
- Electric whisk
HOW TO PREPARE THE EGGLESS MASCARPONE CREAM
Pour the cream into a large bowl and whip it with an electric mixer to incorporate air until it’s properly consistent (do not over-whip or it will turn into butter!). To understand when it’s whipped, turn the bowl upside down: the cream should not fall. At the end of the recipe, you’ll find all the tricks for whipping cream perfectly
Open the mascarpone package and pour it into a bowl, quickly working it with a fork to give it a smooth consistency (it doesn’t need to be worked much). Combine the mascarpone with the cream and mix with the mixer.
Add the powdered sugar to the mascarpone and cream mixture, preferably sifted. Blend with the electric whisk to mix everything and refrigerate until use. Here is your Eggless Mascarpone Cream ready
TRICKS FOR WHIPPING CREAM PERFECTLY
1 – before using it, chill in the freezer for an hour both the bowl and the whisks you will use to whip the cream
2 – keep the whipping cream in the fridge until the last moment at the coldest point (top part of the fridge)
3 – start whipping the cream slowly, not at the maximum speed of the mixer, this way, besides not dirtying the whole kitchen, you will incorporate air slowly and better.
NOTES
LACTOSE-FREE MASCARPONE CREAM: To prepare a Lactose-free and Eggless Mascarpone Cream, just use lactose-free mascarpone and cream.
FLAVORING: You can flavor the mascarpone cream with liqueurs like Marsala, Grand Marnier, or Cointreau.
HOW TO USE MASCARPONE CREAM: If you don’t like Christmas leavened products like Pandoro and Panettone, you can serve the Mascarpone Cream in a glass along with some crumbled biscuits like cantucci or ladyfingers.
FAQ (Questions and Answers)
Why can’t I whip the cream?
Why doesn’t the cream whip? If the cream doesn’t whip, it’s very likely that either the liquid cream, the whisks, or the container in which it was whipped have too high a temperature (are not cold enough). We recommend keeping the liquid cream in the fridge until the last moment and putting the utensils you will use for whipping it in the fridge or freezer
What happens if you over-whip the cream?
If you over-whip the cream, it will curdle, meaning the fat it contains will separate from the whey, making the mixture ‘break’ and become grainy and not homogeneous.
How to save cream that won’t whip?
If despite everything, the cream doesn’t whip, put everything in the fridge for about 30 minutes, then take it out and try to whip it again; you will see that as soon as you resume the procedure, the cream will be dense and creamy.
How to recover non-whipped cream?
Place a bowl with the cream in the fridge for about 30 minutes: at the end of the time, both the cream and the bowl should be very cold. Pour the cream and activate the electric whisks until the cream is whipped to firm peaks.
