Light And Creamy Mascarpone Frosting
My mascarpone frosting is light, creamy, and perfectly smooth, with a rich yet delicate flavor. made with Italian mascarpone cheese, heavy cream, butter and powdered sugar, it whips into a silky frosting that's less sweet than traditional buttercream and perfect for cakes, cupcakes, layer cakes, and pastries.
Servings 2 Cups
Ingredients
- 1/4 Cup (60g) Unsalted soft butter
- 1 Cup (120g) Powdered sugar
- 1 Cup (225g) Mascarpone cheese, cold
- 1 teaspoon Vanilla extract
- 1 Cup (240ml) Heavy whipping cream, cold
Instructions
- Cream the butter (60g) for about 30 seconds, then mix in half the powdered sugar (60g) and mix until the sugar incorporated and no more visible dry flour.
- Add the mascarpone cheese (225g) and mix until incorporated then add the rest of the sugar (60g) and mix until incorporated. Then, add the vanilla extract (1 teaspoon).
- Pour in the heavy cream (240ml) and mix, starting with low speed and gradually increasing the speed to medium-high.
- Mix until the frosting has thickened and you have a light, smooth mixture. Do not overmix; otherwise, the mascarpone cheese will curdle.