Description
Light and creamy mascarpone frosting, perfect for piping on 10–12 cupcakes or filling a 6-inch layer cake with two layers. Not too sweet and easy to whip up in minutes!
Ingredients
- 250 ml (1 cup) Heavy cream- full fat and cold
- 125 g (4,5 oz) Mascarpone cheese - cold
- 65 g (1/2 cup) Confectioner's sugar or powdered sugar
- 1 tsp Vanilla extract or 1/2 vanilla pod
Instructions
- Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment, the heavy cream, cold mascarpone cheese, sifted confectioner's sugar and vanilla.
- Beat at high speed for about 5 minutes until you have a thick, firm cream.
- Be careful not to overbeat the cream or it will be grainy. If it is, add very cold heavy cream in very small amounts while letting the mixer run to smooth the frosting.
- Use the frosting immediately in your desserts.
Notes
Storage: Store your mascarpone frosting in an airtight container in the fridge for up to 1 week. Do not freeze it, as the texture may turn grainy when thawed.
Tips:
- More stable texture: Use equal parts of mascarpone and heavy cream.
- Better whipping: Chill the mixing bowl and whisk for 20 minutes beforehand.
- Less sweet: Simply reduce the amount of powdered sugar.
- Savory version: Skip the sugar, add a pinch of salt, lemon juice, and fresh herbs like dill.
- For best results: Always use a digital kitchen scale instead of measuring cups for precise and consistent results.
- Prep Time: 5 minutes
- Category: Dessert, frosting
- 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