This super easy mascarpone cream is the “lifesaver” that every dessert lover should have in their recipe book. It is incredibly thick, velvety, and ready in just five minutes.
Unlike the classic version, this is an egg-free cream, making it perfect not only for those with intolerances but also for anyone looking for a lighter filling and a safer option to serve on any occasion. Its consistency is so firm that it holds up well when cutting a layered cake, but is equally delicious served in a cup with some cookies or used to make a slice of Pandoro or Panettone unforgettable. Come with me and let’s start cooking.
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 5 People
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients for the Super Easy Mascarpone Cream
- 18 oz Mascarpone
- 2/3 cup heavy whipping cream
- 2/3 cup powdered sugar
Steps
Pour the cream well chilled from the fridge into a bowl, add the mascarpone and the powdered sugar.
Whip everything with electric whisks: you will see that as you work, the mixture will gain consistency.
Choose the desired firmness based on its use; if you want it slightly soft, don’t whip the mixture for too long.
Once ready, unleash your creativity and use it to fill cakes, panettones or to quickly create a tiramisu.
I hope you enjoyed this super quick recipe. See you next time.
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Storage and Tips for Super Easy Mascarpone Cream
Ensure that the fresh liquid cream is well chilled… (you’ll find it in the fridge section of the supermarket) and it should come out of the fridge only at the last second.
To facilitate whipping, place the container (bowl) in the fridge for half an hour or in the freezer for about ten minutes before starting; the cold helps stabilize the fats quickly.
If you prefer to use vegetable cream, it’s essential to reduce the amount of powdered sugar by about 40-50 grams, as this type of cream is usually already sweetened, and you risk getting an overly sweet cream.
Store the cream in the fridge in an airtight container or covered with plastic wrap for up to 2-3 days.
Before using it again after resting in the fridge, give it a quick stir with a spatula or hand whisk to make it silky again.
