Simple mascarpone cream, no gelatin 🍰🍰
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✅ SIMPLE MASCARPONE CREAM, GELATIN-FREE
🔸 Makes 2 layers of 20-22 cm sponge cake
◽ 500 g well-chilled 36% whipping cream
◽ 250 g chilled mascarpone cheese
◽ 1/3 can sweetened condensed milk (150-180 g)
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All cream ingredients should be chilled, straight from the refrigerator. The cream should be refrigerated for at least 12 hours before whipping. The mascarpone cheese and condensed milk should be similarly prepared. 🔽
Pour the heavy cream into the bowl of a stand mixer, add the mascarpone cheese and condensed milk.
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Whip everything, starting at the lowest speed possible.
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When the mascarpone is roughly combined with the cream, gradually increase the speed to the highest possible.
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Whip the cream quickly and efficiently. Prolonging the whipping will cause the cream to curdle (lumps will form in the cream and it will begin to thicken with water).
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When the cream has the consistency of soft, well-creamed butter, turn off the mixer and use it immediately to spread on any cake or pie.
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The cream should be stored in the refrigerator.