Mascarpone looks like thick sour cream or very soft and creamy cheese and gives the frost a light tannin and a rich cream that makes your desserts something special. It is also versatile, as you can substitute it with milk for potatoes and cream cheese for cheesecake. You should refrigerate any mascarpone food product, including ice.
credit: Jupiterimages / liquidlibrary / Getty Images Mascarpone goes well with other flavors like chocolate, lemon, coffee or ginger.
Mascarpone is a buttery and rich cow's milk cheese. But if you want to be a technician, Mascarpone is not really cheese, but curdled cream. This is because it is used with citric acid or tartaric acid instead of rennet, the animal enzyme commonly used to coagulate milk into cheese. However, Mascarpone needs the same cooling as other dairy products such as milk, yogurt or cheese. Mascarpone comes from Italy and contains either a double or triple cream containing at least 60 percent milk fat.
Mascarpone glasses come in many variations like other glasses. You can bake mascarpone with different proportions of mascarpone and other ingredients and flavors depending on the taste. For example, you can make a mascarpone glaze with equal proportions of mascarpone, butter and cream cheese. Or, for a more creamy consistency, you can do without the cream cheese and butter by replacing it with whipped cream and using double cream like mascarpone. Whatever you combine with mascarpone, your dairy products also need cooling. With the mascarpone lacquer, however, you want to transfer the mascarpone to room temperature to make mixing easier.
Bacteria are naturally found in the air and on all surfaces in your home and body, but eating is an ideal ground for rapid bacterial growth. In fact, bacteria double in food every 20 minutes, according to the Foodsafety.gov website. A general rule of thumb to keep the mascarpone frost safe from bacteria is to refrigerate it within two hours of preparation.
Store and serve mascarpone frost desserts
You must cool Mascarpone in the frozen part of the refrigerator. Set your refrigerator to 40 degrees Fahrenheit and check the temperatures with a thermometer in different sections, find a cool part – between 33 and 38 degrees F – for freezing. Cooling causes cakes and glaze flavors to become less intense and harden textures. You can solve these problems by bringing your desserts to room temperature with mascarpone glaze. Just leave them out for about 20 minutes before serving.