Description
Light and creamy pistachio mascarpone frosting made with pure pistachio paste. Perfect for topping cupcakes, filling cakes, or adding a nutty twist to your favorite desserts. (to frost 12 cupcakes or fill a 6-inch (15 cm) cake
Ingredients
- 250 g mascarpone cheese, cold (1 cup)
- 250 g heavy cream (minimum 30% fat), cold (1 cup)
- 45 g powdered sugar, sifted (⅓ cup + 1 tbsp)
- 1 tsp vanilla extract
- 40 g pure pistachio paste (2 ½ tbsp)
- Green gel food coloring, optional
Instructions
- Chill your mixing bowl and whisk attachments in the refrigerator for 10 minutes so they’re very cold.
- Place the mascarpone in the bowl, then add the sifted powdered sugar, vanilla extract, and pistachio paste. Beat on medium speed until smooth and creamy.
- Pour in the cold heavy cream and continue beating on medium speed until the mixture thickens.
- The frosting is ready when it’s firm, creamy, and holds stiff peaks on the whisk.
- For a brighter color, add a small drop of green gel food coloring and whip just a few seconds more. Use immediately to frost cupcakes, cakes, or other desserts.
Notes
Storage: Keep the frosting in an airtight container in the fridge and use within 2 days.
Tips:
- Always use a digital kitchen scale for accuracy (better than cups).
- Make sure the mascarpone and heavy cream are very cold.
- Chill your bowl and whisk before whipping.
- Sift the powdered sugar to avoid lumps.
- Add the cream gradually and stop whipping as soon as stiff peaks form.
- Adjust the color with a tiny drop of green gel food coloring.
- Prep Time: 5 minutes
- Category: frosting, filling
- Cuisine: French