Description
Delicious mascarpone frosting for filling and decorating your cakes. (quantity to decorate 10-12 cupcakes) Double the quantities to fill and decorate a cake of 6 inch / 15 cm.
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: In the refrigerator for 1 week.
For a more stable : Use an equal amount of heavy cream and mascarpone.
You can place the mixer bowl and whisk in the fridge for at least 20 minutes to successfully whip the cream.
For a less sweet: reduce the amount of sugar.
Salted version:
Remove the sugar and add a pinch of salt and herbs like dill and lemon juice.
- Prep Time: 5 minutes
- Category: Dessert, frosting
- Cuisine: french
Nutrition
- Calories: 141
- Sugar: 5
- Sodium: 14
- Fat: 12
- Saturated Fat: 8
- Carbohydrates: 6
- Protein: 1
- Cholesterol: 39