Mascarpone Cream with Condensed Milk and Whipped Cream
Camy cream is an Italian-style mousse-like dessert cream built on mascarpone, sweetened condensed milk, and whipped cream. The combination creates a rich, pillowy texture with caramel sweetness from the condensed milk balanced by the tangy depth of mascarpone. It's lightly aerated through whipped cream folded in at the end, making it less dense than plain mascarpone alone. This version skips cooking or egg yolks entirely, keeping preparation minimal and foolproof. Camy cream works as a standalone spoonable dessert, cake filling, or topping for fruit and baked goods. The method is straightforward enough for home cooks of any level, making it ideal for weeknight entertaining or holiday desserts where you want impressive results without fuss. Serve chilled in glasses, dolloped on cake, or alongside fresh fruit for brightness.
Ingredients
- 1 lb mascarpone
- 1 cups heavy cream, fresh
- ⅝ cups sweetened condensed milkevaporated milk plus sugar170g evap milk plus 50g sugarFull guide →
Instructions
- 1
Lightly blend the mascarpone to aerate it.
- 2
Drizzle in the condensed milk while mixing until fully combined.
- 3
Whip the fresh cream in a separate bowl until soft peaks form.
- 4
Gently fold the whipped cream into the mascarpone mixture using a spatula until no streaks remain.
Tips
Blend mascarpone just enough to incorporate air—over-mixing risks breaking it down and creating graininess. A few pulses in a food processor or 30 seconds with a whisk is sufficient.
Add condensed milk slowly in a thin stream while mixing to ensure even distribution and prevent lumps. This creates a smooth base before the cream is folded in.
Fold whipped cream gently with a spatula using a J-stroke motion, rotating the bowl as you go. This preserves airiness and prevents deflating the cream.
Good to Know
Refrigerate in an airtight container up to 3 days. Do not freeze; the whipped cream structure breaks down upon thawing.
Prepare up to 8 hours before serving. Assemble just before folding in whipped cream if serving more than 4 hours later to maintain airiness.
Serve chilled in small glasses or bowls, with berries, biscuits, or fresh fruit. Works as a cake filling or topping.
Common Mistakes
Over-blend the mascarpone to avoid breaking its structure and creating a grainy, separated texture.
Rush condensed milk addition to avoid lumps and ensure even sweetness distribution.
Over-fold the whipped cream to avoid deflating it and losing the light, mousse-like texture.
Substitutions
FAQ
Can I make Camy cream ahead for a party?
Yes, prepare it up to 8 hours ahead and refrigerate. If serving more than 4 hours later, mix the mascarpone and condensed milk base first, then fold in freshly whipped cream just before serving to preserve airiness and prevent it from becoming dense.
What if I don't have heavy cream?
Greek yogurt or mascarpone alone works, though the texture shifts from airy to denser. Whipped evaporated milk (chilled bowl, beaters, and can for 15 minutes) mimics cream's airiness. Avoid non-dairy substitutes here as they rarely whip reliably without additives.
How long does Camy cream keep in the fridge?
Refrigerate in an airtight container up to 3 days. Do not freeze; thawing breaks down the whipped cream structure. For longer storage, separate components and assemble within 4 hours of serving.