Mascarpone Frosting
This mascarpone frosting is rich, creamy, and perfect for topping cakes, cupcakes, or cookies. It’s quick to make and adds a luxurious touch to any dessert.
Servings: 4
Calories: 679kcal
Ingredients
- 8 ounces mascarpone cheese 226 grams
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 1 cup powdered sugar if the powdered sugar is lumpy, be sure to sift before adding
- 1½ cups cold heavy cream
Instructions
- Using either a stand mixer with a wire whisk, or a medium-sized mixing bowl (2-3 quarts) and a handheld mixer, on medium-high speed, beat together the mascarpone cheese, vanilla extract, almond extract, and powdered sugar for 1½-2 minutes or until the mixture is incorporated. Be sure you do not overmix the ingredients. You will end up with a separated and curdled-looking frosting.
- Lower the mixer speed to medium-low. Slowly drizzle in the cold heavy cream.
- Increase the speed to high and beat for 2-3 minutes or until the frosting thickens and reaches the stiff peak stage. Again, be careful not to overmix the frosting. If you do overmix, you can try hand whisking in 2-3 tablespoons more heavy cream. Keep the frosting refrigerated until you are ready to use.
Notes
- Before starting, allow your mascarpone cheese to come to room temperature. This makes it easier to blend smoothly and prevents lumps in your frosting.
- Be sure you do not overmix the ingredients. You will end up with a separated and curdled-looking frosting.
- Whip the frosting until it reaches stiff peaks. This means when you lift your beaters, the frosting should stand straight up without collapsing.
Nutrition
Calories: 679kcal | Carbohydrates: 34g | Protein: 7g | Fat: 58g | Saturated Fat: 36g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 158mg | Sodium: 56mg | Potassium: 87mg | Sugar: 32g | Vitamin A: 2106IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 0.1mg