It is perfect and very easy to make nut mass with mascarpone cheese, cream, and peanut butter. This is a great recipe for homemade nut cream for cakes, cakes, and tarts. You can also eat it like a dessert in a cup.
Ingredients for Nut Mass
- 200 g of peanut butter – peanut paste
- a glass of whipping cream 30% – 250 g
- 250 g of mascarpone cheese
- Four tablespoons of fine sugar
Nut mass
Store 30% of the whipping cream well chilled in the refrigerator. Place the container in the freezer for 30 minutes before preparing the cream.
Get to know and make my perfectly sweet and super fluffy hazelnut cream with mascarpone yourself. This is a very universal nut mass with many uses. You can use it to compose a delicious dessert in a cup. Just sprinkle it with nuts and add a few banana slices. It is also a great nut filling for cakes or muffins. It can also be used as a filling for tarts and tartlets.
Nut mass
To make the peanut cream, I used ready-made peanut butter made from peanuts, i.e., peanuts. Look for 100% nut paste without additives. Nutpaste made from walnuts or cashews will also be good. Hazelnut butter may be too bitter for this cream. Before weighing 200 grams of nut paste, always stir the butter first. Let the oil combine with the pulp. Here’s a recipe for homemade peanut butter.
Place a package of mascarpone cheese in a glass or metal dish. You can use mascarpone cheese from the refrigerator or one at room temperature. Add peanut butter to the cheese.
Mix the butter and cheese thoroughly. You can do it with a spoon or a mixer with classic stirrers. Set the power to low and mix the ingredients. It only takes a moment for both masses to merge.
Beat the well-cooled cream with a mixer in a tall bowl. Start with small speeds so as not to splash the thin cream all over the kitchen. Gradually increase the power of the mixer until it reaches maximum. Refrain from mixing the cream for too long to prevent it from curdling. Add a spoonful of fine sugar when the cream puffs up and stops splattering. Mix the cream for a while, still at the highest speed, and then add the second spoon of sugar. Then, add two more tablespoons of sugar in the same way. Whip the cream for at least another minute. The cream should be stiff and fluffy, and the sugar should be completely dissolved.
If you use 36% cream, it will whip much faster than the 30%. 36% cream does not need to be additionally cooled in the freezer. I recommend freezing the 30% cream in the freezer before whipping it… 30 minutes is enough. Of course, don’t let the cream freeze.
Add the whipped cream to the bowl with the mascarpone cream and peanut butter. Use a spoon or spatula to gently mix it into the cream. Then, add another spoonful of whipped cream. Mix in all the whipped cream this way.
After combining the cream with whipped cream, the nut mass is ready. You can serve it immediately or store it in the refrigerator for several days. Therefore, it is worth preparing the hazelnut cream, e.g., the day before baking the sponge cake for the hazelnut cake.
I recommend my sponge cake recipe if you are considering using the cream for a cake.
Enjoy your meal!
