Description
This Biscoff mascarpone frosting is light, creamy, and irresistibly delicious. Perfect for topping cupcakes, cakes, and all your favorite treats! (Makes enough to fill two layers of a 6-inch layer cake or frost 12 cupcakes.)
Ingredients
- 250 g (8.8 oz) mascarpone cheese - cold
- 250 ml (1 cup) heavy cream - full-fat and cold
- 3-4 tbsp Biscoff spread
- 3 tbsp powdered sugar, sifted - about ¼ cup
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, combine all the ingredients: cold mascarpone, chilled heavy cream, sifted powdered sugar, vanilla extract, and Biscoff spread (if the spread is too firm, warm it slightly in the microwave for a few seconds).
- Using an electric mixer, whip on low speed for about 2 minutes until the frosting is smooth, thick, and holds its shape.
- Use immediately or refrigerate until ready to use.
Notes
Storage: Store in an airtight container in the refrigerator for up to 48 hours. If needed, lightly re-whip before using. If already used in a layer cake, it can be frozen for later.
Ratios:
- 1:1 (equal parts mascarpone and cream) → Best for cupcake topping or tart filling.
- 1:1.5 to 1:1.8 (more cream than mascarpone) → Ideal for filling layer cakes, parfaits, tiramisu, or for a lighter texture.
Tips:
- Use well-chilled ingredients for a firm and stable texture.
- Don’t overwhip to prevent the frosting from curdling.
- Slightly warm the Biscoff spread if it’s too thick before mixing.
- Let the frosting chill after piping for better stability.
- Use a digital kitchen scale instead of cups for precise measurements and best results.
- Prep Time: 5 minutes
- Category: frosting, fillings, cream
- Cuisine: French