Mascarpone Frosting
You need just four basic ingredients to make the lightest, fluffiest mascarpone frosting that's perfect for decorating cakes and cupcakes. This frosting is reminiscent of sweetened whipped cream, only it's creamier and more decadent!
Ingredients
- 1 cup cold heavy whipping cream (240 ml)
- 1 cup powdered sugar (120 grams)
- 1 teaspoon pure vanilla extract
- 8 ounces cool mascarpone cheese remove from the fridge about 15 minutes beforehand
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream, powdered sugar, and vanilla. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high and mix until soft peaks form (the mixture will still be soft, but not runny, and the peaks will fold over when you lift your beaters up out of the bowl).1 cup cold heavy whipping cream, 1 cup powdered sugar, 1 teaspoon pure vanilla extract
- Add the mascarpone cheese and continue mixing on low-medium speed until stiff peaks form. Make sure not to over mix or the mixture will start to curdle! You may see some small chunks of mascarpone as you’re mixing, but they will smooth out. If needed, you can stop a few times and fold the frosting with a rubber spatula to make sure everything is thoroughly mixed together.8 ounces cool mascarpone cheese
- Use the frosting to pipe onto cupcakes, frost a cake, etc.
Video
Notes
How To Fix Curdled Frosting: If the frosting starts to curdle, stop mixing, add a tablespoon of milk, and gently fold or stir it in. Continue adding a tablespoon of milk at a time, folding or stirring it in, until the frosting is smooth. You can also use heavy cream, but I find that milk works best.
Storage Instructions: Frosting may be stored in an airtight container in the fridge for up to 4 days.