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Mascarpone cream cheese was first prepared in the late 16th century by experts from the Italian region of Lombardy. Today, confectioners use it to make cheesecakes and creams for cakes, cupcakes. For a delicious mascarpone cream, choose 33% heavy cream.

Step 1

Whip the cream. Pour the cooled cream into a deep container. Add the powdered sugar and mix with a mixer at low speed until the powdered sugar is completely dissolved and soft peaks form.

Step 2

Add mascarpone. When the future mascarpone cream thickens, add the cheese and continue mixing the ingredients at low speed.

Step 3

Continue stirring the cream, not with a blender, but with a spatula or spoon. You should get a homogeneous cream without lumps.