You know, there are few things in life as indulgent as a spoonful of mascarpone frosting—it’s like wrapping yourself in a cashmere blanket on a rainy afternoon. I stumbled upon this recipe while scrolling through endless dessert photos on Instagram, and it instantly brought back memories of my grandmother’s kitchen, where each dollop was like a sweet, creamy hug. Whether you’re topping off a cake or just savoring it straight from the bowl (no judgment here), this frosting will make any day feel a little more special.
Steps
- Chill the mixing bowl in the freezer before you begin. Ensure that both mascarpone and heavy cream are kept refrigerated until you start mixing.
- Place 8 ounces of mascarpone cheese in the bowl of a stand mixer fitted with the whisk attachment. Begin beating on medium speed.
- As the mixer runs, add 1/2 teaspoon almond extract and 1 tablespoon vanilla extract, followed by 1 cup confectioners’ sugar. Scrape the bowl’s sides and continue beating until the mixture is light and fluffy, being careful not to overmix to prevent curdling.
- With the mixer on high speed, slowly pour in 1 cup of heavy whipping cream. Beat until the mixture becomes light and fluffy, approximately 1-3 minutes. Avoid overmixing to prevent curdling.
- Use the frosting immediately to spread on cakes or cupcakes. It holds its shape well, making it suitable for piping with a decorating set.
- Store the frosting in an airtight container in the refrigerator or freezer for longer-term storage. It will stay soft even after refrigeration; allow it to reach room temperature before using if previously refrigerated or frozen.
Ingredients
- 8 ounces mascarpone cheese
- 1/2 teaspoon almond extract
- 1 tablespoon vanilla extract
- 1 cup confectioners’ sugar
- 1 cup heavy whipping cream
Nutritional Values
Calories: 4680kcal | Carbohydrates: 264g | Protein: 24g | Fat: 360g | Saturated Fat: 216g | Cholesterol: 1104mg | Sodium: 432mg | Potassium: 336mg | Sugar: 216g | Vitamin A: 13320IU | Vitamin C: 2.4mg | Calcium: 936mg
FAQ
- What is mascarpone cheese, and how is it different from regular cream cheese?
- Mascarpone is an Italian cream cheese that differs from the American version. Made from cow’s milk, mascarpone is off-white, spreadable, and often used in desserts like tiramisu. It melts similarly to a blend of whipped cream and butter but isn’t quite like either. Unlike American cream cheese, mascarpone has a richer and creamier texture.
- Can I substitute mascarpone with another ingredient if I don’t have it?
- While nothing fully replicates the rich creaminess of mascarpone, you can create a substitute by blending 8 ounces of softened full-fat cream cheese with 1/4 cup heavy cream and 2 tablespoons of full-fat sour cream. This mixture won’t taste exactly like mascarpone but will suffice in a pinch.
- How should I store mascarpone frosting, and can it be frozen?
- Mascarpone frosting should be stored in an airtight container in the refrigerator or freezer. It remains soft even after refrigeration, but you can let it reach room temperature before using if it’s been refrigerated or frozen.
- Does mascarpone frosting hold its shape, and is it suitable for piping?
- Yes, mascarpone frosting is stable and holds its shape well, making it ideal for piping onto cakes and cupcakes. However, it’s not recommended for providing structural support in tiered cakes.
- Are there any tips for making the best mascarpone frosting?
- For optimal results, chill your mixing bowl in the freezer before starting and keep both the mascarpone and heavy cream refrigerated until use. Be careful not to overmix, as this can cause the frosting to curdle.
Tips
- Chill the mixing bowl in the freezer before starting to prepare the frosting. This helps maintain the cold temperature required for the mascarpone and heavy cream, ensuring a stable and smooth frosting.
- Avoid overmixing the frosting. Overmixing can cause the mascarpone frosting to curdle, so stop beating as soon as the mixture becomes light and fluffy.
- Keep both the mascarpone and heavy cream refrigerated until you are ready to use them. This will help the frosting maintain its texture and prevent it from becoming too runny.
- If you need a substitute for mascarpone in a pinch, mix full-fat cream cheese with heavy cream and sour cream. While not identical, this combination can serve as a temporary alternative.
Equipment
- Stand Mixer with Whisk Attachment – Essential for beating the mascarpone cheese and mixing the frosting ingredients efficiently.
- Decorating Set – Useful for piping the frosting onto cakes or cupcakes.
