Camy Cream is a popular modern pastry cream, highly appreciated for its ease of preparation, absence of eggs, and no-cook process. It is a frothy, velvety, pure white mixture, perfect for filling cakes (such as the famous cream tart), cupcakes, tarts, and cream puffs.
Its consistency makes it perfect both as a filling and for elaborate decorations, as it holds its shape well once chilled in the refrigerator. Its exact origin is not tied to a single historic pastry chef, but it has become extremely popular thanks to the web and cooking blogs, where it has been spread as a quick and safe alternative (due to the absence of raw eggs) to traditional creams.
The main “secret” of Camy Cream does not lie in a complex formula, but in the quality of the ingredients and a specific preparation method that ensures its stability and consistency.
If you like creams, you can learn how to make custard or milk cream.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 376.50 (Kcal)
- Carbohydrates 19.14 (g) of which sugars 13.49 (g)
- Proteins 4.04 (g)
- Fat 33.47 (g) of which saturated 14.07 (g)of which unsaturated 0.64 (g)
- Fibers 0.00 (g)
- Sodium 53.06 (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 for no-bake Camy cream
- 14.11 oz mascarpone
- 0.75 cup heavy cream
- 0.5 cup sweetened condensed milk
Tools
- Electric Beater
- 2 Bowls
Preparation of no-bake Camy cream
Prepare the no-bake Camy cream by placing both the beaters and the bowls in the refrigerator for at least 1 hour before using them.
Whip the very cold heavy cream from the fridge with the electric beaters until stiff peaks form, then set aside.
Beat the mascarpone while gradually adding the condensed milk until you see the mixture thickening.
At this point, use a spatula to gently fold the whipped cream into the mascarpone mixture, moving from bottom to top to avoid deflating the mixture.
The no-bake Camy cream is ready to use or to be stored in the refrigerator until needed.
You can freeze the Camy cream even if you have filled a sponge cake, which will remain as freshly made.
Storage of no-bake Camy cream
The cream can be stored in the refrigerator for up to 3 days in an airtight container.
You can also freeze the cream inside a pastry bag ready for use, let it thaw in the fridge before using.
Variations
You can add fresh or syrupy fruit of your choice to the Camy cream.
Other Recipes
If you want to see more types of recipes, you can go back to HOME.
Very Cold Ingredients: All the ingredients, especially the cream and mascarpone, must be cold from the fridge before starting preparation. This is essential for correctly whipping the cream and preventing the mascarpone from deflating or releasing whey.
Order of Ingredients: Generally, start by working the mascarpone with the condensed milk until a smooth and homogeneous cream is obtained. Only afterward is the liquid cream (not yet whipped) incorporated, and everything is whipped together until achieving a dense and frothy consistency.
Balanced Proportions: The original recipe requires precise proportions that ensure the right sweetness and consistency: typically 500g of mascarpone, 250ml of fresh cream, and about 150-170g of condensed milk.
Resting in Fridge: Another “secret” is resting. The cream gains more stability and body if left to firm up in the refrigerator for at least an hour before use.
