Marscarpone Cream

Calories: 95| Prep: 10 min | Chill: 30 min | Yield: 16 servings

This is my personal favorite for tart fillings as opposed to pastry cream. It’s much easier and I like the texture and taste as it’s lighter. You can use this as a filling for the pastry crust recipe here. This can be refrigerated for upwards of 3 days if you want to make it ahead of time. There are many ways to make this your own, in terms of flavor, and I have a few variations and flavors listed below under **.

Ingredients:

  • 8 oz. marscarpone; room temp*
  • 1/2 C. heavy cream; room temp*
  • 1/4 C. confection sugar
  • 1 tsp. pure vanilla extract**

Directions:

  1. In a medium bowl, whip the marscarpone with a hand mixer for about 1 minute.
  2. Slowly add the heavy cream to the marscarpone with the hand mixer on medium speed. Be sure to do this slowly to avoid curdling (I speak from experience)!
  3. Add the sugar and vanilla then whip until light and fluffy.
  4. Divide the mix in half and spread into two cooled tart crusts, pie crusts, etc. For a fuller tart or pie, use the whole batch; double the calories noted above. For tarts, refrigerate until ready to top with fruit or decorate immediately.
  5. Enjoy!

*I have had more curdled disasters trying to do this at room temperature than I’d like to admit. Marscarpone is a fickle damsel. I have done this many times using cream and marscarpone straight from the fridge with great results and a 100% success rate with no noticeable difference in texture, taste, etc.

**This is a basic vanilla marscarpone recipe. Of course, you can change this and make it into many other flavors to suit your needs and taste. For example (in place of vanilla extract noted with **):

Chocolate Cream:
1/2 tsp. vanilla extract
1 Tbs. cocoa powder

Lemon Citrus Cream:
1/2 tsp. vanilla extract
1 tsp. lemon extract
1/2 tsp. lemon juice (add this after heavy cream has been incorporated)
lemon or orange zest to taste

Coffee Cream:
1/2 tsp. vanilla extract
1 tsp. instant espresso (mix with 1/2 tsp water before adding to cream)

Raspberry Cream:
1/2 tsp. vanilla extract
1 tsp. raspberry extract
*optional* 1/4 C. fresh raspberries
*optional* lemon or orange zest to taste

Feel free to leave a comment below and let me know how this turned out. Also, any edits or things you did different that worked better or enhanced this recipe, do tell!

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