Description
Chocolate mascarpone whipped cream frosting that’s light, creamy, and not too sweet. Perfect for frosting 10 cupcakes or filling a small 6-inch cake.
Ingredients
- 250 g (1 cup) Mascarpone cheese – cold
- 50 g (1/3 cup) Powdered sugar – sifted
- 35 g (1/3 cup) Unsweetened cocoa powder
- 1 tsp Vanilla extract
- 240 ml (1 cup) Heavy cream – full fat and very cold
Instructions
- Sift the powdered sugar and cocoa powder together through a fine sieve.
- Place the cold mascarpone, sugar–cocoa mixture, and vanilla in a large bowl or stand mixer and mix on medium speed for 1–2 minutes until smooth.
- Add the cold heavy cream and whip on medium speed for about 3 minutes until thick and creamy.
- Use immediately or refrigerate covered until ready.
Notes
Storage: Keep refrigerated for 1–2 days. Do not freeze.
Tips:
- Use a kitchen scale for accuracy.
- Keep mascarpone and cream very cold.
- Whip at medium speed to avoid grainy texture.
- Stop mixing as soon as the frosting is thick.
- Whip only when ready to use.
- Prep Time: 10 minutes
- Category: Frosting
- Cuisine: French
Nutrition
- Serving Size:
- Calories: 236
- Sugar: 9.1 g
- Sodium: 19.4 mg
- Fat: 15.6 g
- Carbohydrates: 10.9 g
- Protein: 1.9 g
- Cholesterol: 45 mg