Cream Cheese and Mascarpone Cream


  • Cream cheese 290 g 10.23 oz 58%
  • Mascarpone 145 g 5.11 oz 29%
  • Vanilla paste 5 g .18 oz 1%
  • Confectioners’ sugar 60 g 2.12 oz 12%


  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 after 1 week.