Mascarpone & Condensed Milk Cream for Cake
Rich, sweet, and velvety, this easy no-bake filling elevates any layer cake with creamy indulgence.
Updated : 24 June, 2025
Easy
About 10 min.
Ingredients
250 grams
Mascarpone
80 grams
Condensed milk
to taste
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Choose high‑quality, pure condensed milk - no vegetable fats or additives, just milk and sugar. The taste and texture of your dessert depend on it.
Preparation
Step 1
Use mascarpone with ≥80% fat, smooth and lump‑free. Both it and the condensed milk should be at room temp - take them out about 30 minutes prior.
Step 2
In a deep bowl (to avoid splatter), whip the mascarpone briefly. Optionally add a pinch of vanilla for aroma.
Step 3
Gradually pour in the condensed milk, beating until smooth. You can add more condensed milk if you want a looser cream - adjust based on its intended use (layers, filling, icing). If needed, sweeten with a little powdered sugar.
Step 4
Beat until perfectly homogenous - the mascarpone and condensed milk cream is now ready!
Step 5
This batch was used for a 1.5 kg cake: one batch for the outside, and 1.5 more batches between layers. Garnish with fresh berries or fruit. Enjoy!