This is how you will do the perfect cream for a communion cake. He will not be afraid of the heat

There is nothing worse than the delaminating and flowing cream from the cake. He can spoil the entire visual effect of this baking. You don’t have to thicken its gelatin or artificial stabilizers. Just use mascarpone. Thanks to this Italian cheese you will get a delicious and thick cream.

With Mascarpone, we usually make a filling for Italian dessert – tiramisu. Nothing prevents you from using it for the cream.

This delicate cheese has a compact consistency and is well associated with cream fat. Thanks to this, the cream mass comes out fluffy and does not release water. The cream prepared in this way will keep the form even on the lowest floor of baking, which carries the other parties.

Unlike artificial stabilizers, we use a large amount of mascarpone – it can be up to a quarter of the mass. The cream with this cheese is more stable than the whipped cream itself.

The perfect cream for the cake is one that will be compact, while fluffy and light. That is why the appropriate proportions are important.

What ingredients do we need to make the best cream for a communion cake? Here is the list:

• 500 g cream 36 percent;
• 250 g mascarpone.

This amount of ingredients will be suitable for baking, but also to decorate its sides and mountains. In the case of designs and rosettes, it is worth increasing the amount of cheese to 300 g.

If we want to get a cheesecake mass, then we use the same proportions of cream and mascarpone. So we give 500 ml of cream and 500 g cheese.

To make the perfect cream for communion cake, to start with We pour chilled cream into a bowl and add also a cold mascarpone to it.

The whole is whipped at medium speed until a thick mass with forming stable vertices is formed. We can’t beat her too long because it quickly takes on volume.

Finally, add powdered sugar to the cream mass. Usually, 2-3 teaspoons of this sweetener are used.