I just came back from a wedding cake consult, and the bride requested a mascarpone filling. She went to the California Pizza Kitchen and she loves there filling. I have a regular cream cheese filling but I have never made a mascarpone filling. I know mascarpone is a little richer than cream cheese. Can you exchange cream cheese for mascarpone weight for weight in a recipe. If there are any out there with experience can you post your recipe or your expertise.
Marscapone is softer too than cream cheese. I've never made a filling with it but I make a cream cheese filling that has sour cream added and I use gelatine to stabilize it because it is loose. So just a possibility for your marscapone idea. I would think weight for weight would work. Man that's gonna be pricey!
I've never used it, but from what I understand, Marscapone is closer in consitency to ricotta than to cream cheese.
I would look up a good canolli cake recipe. Some mix cream cheese and mascarpone.......You can add some stability and give her that mascarpone flavor and lightness. It's what is used in tiramisu......
Thanks for responding fellow ccer's. I have never used it before, and I guess I will go to the store to do some price checks. I called California Pizza Kitchen, and there receipe is with powered sugar and vanilla bean paste. I will try and sway the bride to using cream cheese instead of marscarpone.
the mascarpone will surely taste fabulous. Just charge her
Maybe a little late, but I use cream cheese and sour cream all of the time as a substitute for mascarpone when making tiramisu, since finding it is a little difficult out here and it costs about $10-$12 per pound (have a tiramisu recipe in My Recipes listing substitution). Mascarpone has a tiny bit thicker consistency than cream cheese, but has a slightly bitter/biting taste to it that the sour cream gives if you go that way. It will probably be a little thinner, but if you're using it for a filling that probably won't hurt anything.
Mix 1/3 cup sour cream to 16 oz cream cheese. (use regular sc and cc, not the low fat stuff, or it will be even thinner)
Thanks for the cool recipe Zooie. How much confectionary sugar do you use? I am planning on visiting Trader Joe's to see if they carry mascarpone cheese. Thanks again.
I've never made a mascarpone filling for a cake before, just used it for tiramisu, but I may have a suggestion for you.
If you have a California Pizza Kitchen close to where you live you could go there and order the item that she is referring to the day you are making up her cake filling. Take it home and make up a batch of the filling, starting off with a smaller amount of powdered sugar mixed in (all other ingredients already added). Do a small taste test between the item you bought and the filling you made. Add more powdered sugar until you think the filling tastes just sweet enough. (and keep track in case you need to make another batch)
If you don't have a California Pizza Kitchen close by, I would use around the same amount of powdered sugar that you use for a cream cheese filling.
I was trying to do a google search for a "rip off" recipe for you, but now I'm confused! I looked up the wording for the red velvet cake and it says that its a vanilla bean and cream cheese frosting - not mascarpone. The only reference for mascarpone is from their tiramisu. Is she talking about the red velvet cake or the tiramisu?
Let me know b/c I found a recipe for their tiramisu - which sound REALLY REALLY good!!!