Cream Cheese and Mascarpone Cream

Preparation info
  • Yield:

    500 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Cream cheese 290 g 10.23 oz 58%
  • Mascarpone


  1. Soften the cream cheese in a microwave until soft but not melted.
  2. Mix all of the ingredients together over a double boiler with an immersion blender until smooth.
  3. Use while still fluid to build carrot cake cubes. Any remaining cream can be cooled, refrigerated, and used for other desserts; it will need to be rewarmed over a hot water bath. Discard aft