Any advice out there for a lumpy mascarpone mixture? In step 2 (before incorporating with the egg mixture), I whipped the cream to soft peaks then added the mascarpone as written, but it wouldn't smooth out :( I added a little more cream, which helped some, but the texture is still really weird. The mascarpone was room temp and I was usi…
Any advice out there for a lumpy mascarpone mixture? In step 2 (before incorporating with the egg mixture), I whipped the cream to soft peaks then added the mascarpone as written, but it wouldn't smooth out :( I added a little more cream, which helped some, but the texture is still really weird. The mascarpone was room temp and I was using a Kitchen Aid + whisk attachment.
My parents are eating it and insisting it's good, but we all know that's a lie. Please advise!
I juuuust had this happen to me and you’re not going to like why it most likely happened to you. The heavy cream was probably bad. I thought mine was fine but realized the bottom of my carton was solid. It whipped up just great just like yours but then got funky when the mascarpone was added. I remade it after getting fresh heavy cream and it turned out great!
I had this happen to me right now. I took the whip cream to soft peaks, and I added the mascarpone, right when it was incorporated the cream was a lumpy mess. My mascarpone was room temperature, so that might be the issue. My cream didn't take much to over whip. I'm planning to remake it again, but add the mascarpone to the egg yolk mixture like another recipe I have.
Any advice out there for a lumpy mascarpone mixture? In step 2 (before incorporating with the egg mixture), I whipped the cream to soft peaks then added the mascarpone as written, but it wouldn't smooth out :( I added a little more cream, which helped some, but the texture is still really weird. The mascarpone was room temp and I was using a Kitchen Aid + whisk attachment.
My parents are eating it and insisting it's good, but we all know that's a lie. Please advise!
I juuuust had this happen to me and you’re not going to like why it most likely happened to you. The heavy cream was probably bad. I thought mine was fine but realized the bottom of my carton was solid. It whipped up just great just like yours but then got funky when the mascarpone was added. I remade it after getting fresh heavy cream and it turned out great!
That makes sooo much sense! I hadn’t even though about that. This has been driving me crazy, thank you!!
I had this happen to me right now. I took the whip cream to soft peaks, and I added the mascarpone, right when it was incorporated the cream was a lumpy mess. My mascarpone was room temperature, so that might be the issue. My cream didn't take much to over whip. I'm planning to remake it again, but add the mascarpone to the egg yolk mixture like another recipe I have.