Mascarpone Frosting
This Mascarpone Frosting is light and fluffy, perfectly sweet, but very delicate. It works best as a cupcake or cake topper, as it will not provide the structure or stability to stack cakes.
Servings: 12 servings
Equipment
Ingredients
- 8 ounces mascarpone cheese chilled, I used Trader Joe's brand, results may vary with other brands
- 1 cup confectioners' sugar
- 1 cup heavy whipping cream chilled
- 1/2 teaspoon almond extract
- 1 tablespoon vanilla extract
Instructions
- RECIPE TIP: For best results, chill the mixing bowl and whisk attachment in the freezer for 15 minutes before making the recipe. Also, ensure both mascarpone and heavy cream remain refrigerated right up until the time you start mixing.
- Place the 8 ounces mascarpone cheese in the bowl of a stand mixer with the whisk attachment and start beating on medium speed. While beating, add the 1/2 teaspoon almond extract and 1 tablespoon vanilla extract followed by the 1 cup confectioners' sugar. Scrape sides and continue beating until light and fluffy. DO NOT OVERMIX as it will cause the frosting to curdle.
- With the mixer running on high speed, slowly add the 1 cup heavy whipping cream until the frosting becomes light and fluffy, about 1-3 minutes. DO NOT OVERMIX as it will cause the frosting to curdle.
- Spread onto cake or cupcakes. This frosting also holds its shape incredibly well, so it's easy to pipe on using a decorating set. A 1x batch makes enough to generously frost 12 to 14 cupcakes.
Notes
A 1x batch makes about 3 cups.
Keep the frosting, and anything frosted with it, in the refrigerator, and don't leave it out more than 2 hours (1 hour above 90°F). It stays soft even when chilled. Leftovers keep in an airtight container in the refrigerator for up to 3 days. I've never frozen it, but readers have frozen it for up to a month; thaw it in the refrigerator and rewhip briefly before using.
I have only gotten great results when making this recipe, but readers' results have been mixed (some LOVE it, some have not gotten it to work). I think it heavily depends on the ingredients used (i.e. I use Trader Joe's mascarpone and heavy cream with 36 to 40% fat) and the temperature of the ingredients.
Nutrition
Calories: 195kcal | Carbohydrates: 11g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 18mg | Potassium: 14mg | Sugar: 9g | Vitamin A: 555IU | Vitamin C: 0.1mg | Calcium: 39mg
