Description
Light and creamy mascarpone frosting, perfect for piping 10–12 cupcakes or filling a 6-inch, two-layer cake. Not too sweet and ready in minutes.
Ingredients
- 250 ml (1 cup) heavy cream, cold
- 125 g (4.5 oz) mascarpone cheese, cold
- 65 g (½ cup) confectioner’s sugar, sifted
- 1 tsp vanilla extract or ½ vanilla bean
Instructions
- Place all ingredients in a stand mixer bowl (heavy cream, cold mascarpone, sifted sugar, vanilla).
- Whip on high speed for about 5 minutes until thick and firm.
- Stop as soon as it reaches stiff peaks to avoid graininess. If it becomes grainy, add a splash of very cold cream and mix on low until smooth.
- Use immediately for frosting cakes or cupcakes.
Notes
Storage: Refrigerate for 24 hours in an airtight container. Do not freeze.
Tips
- Use full-fat cream for stability.
- Keep the bowl, whisk, and ingredients very cold.
- Weigh ingredients with a kitchen scale for accuracy.
- Whip at medium-high speed for better control.
- Make just before using—this frosting can’t be rewhipped.
- Prep Time: 5 minutes
- Category: Dessert, frosting
- Method: no-bake
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 104
- Sugar: 5.7 g
- Sodium: 8.9 mg
- Fat: 8.7 g
- Carbohydrates: 5.9 g
- Protein: 1 g
- Cholesterol: 25.3 mg