Creamy caramel cream with mascarpone
The cream is a fundamental part of the cake, since both the taste and the design of the entire dessert depend on it. The creamy caramel cream with mascarpone offered today has a very delicate and pleasant texture. They are good for layering cake layers, as well as forming decorations on the surface and sides of the dessert. If you are a fan of sweet treats, then you can add powdered sugar to the cream at the time of whipping. For starters, I recommend following my step-by-step recipe with photos.
We will need:
- 1 can (500 grams) Mascarpone cream cheese
- 5 art. spoons of caramel ;
- 400 ml cream 33%-35%.
How to make caramel buttercream cake
Put the mascarpone cheese in a container with high sides, lightly knead it with a whisk and add the finished caramel. First, mix on low mixer speeds, and as soon as the cheese and caramel are mixed, increase the speed and beat until a good creamy mass.
In a separate bowl, whip the cold cream to medium peaks.
Then, we shift the cream into the cheese-caramel mass and mix everything with a spatula. At the end of mixing, beat for a few seconds with a mixer at low speed. The main thing is to make sure that the cream does not break.
It turns out here is such a magnificent cream. It has a smooth texture, slightly creamy color and a delicious caramel hue.
Until the moment of application, we put the finished caramel cream in the refrigerator, closing it tightly with a film in contact with the surface, in order to avoid condensation.
biscuit cakes with condensed milk and butter are ready , then you can start forming the German caramel cake Dairy Girl , for which this time I cooked it.
