Mascarpone Buttercream Frosting Recipes
CREAMY MASCARPONE FROSTING
Mascarpone, a triple-cream cheese available at most grocery stores, adds a rich, silky component to a frosting. The texture is ideal for holding swoops and creating a snowdrift-like effect when slathered on with an offset spatula.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Yield Makes 6 cups (enough for one 8-inch layer cake)
Number Of Ingredients 6
Steps:
- Let mascarpone stand at room temperature for 30 minutes.
- Beat butter and cream cheese with a mixer on medium-high speed until pale and fluffy. Beat in confectioners' sugar, vanilla, and orange zest until combined. Beat in mascarpone until just combined.
MASCARPONE FROSTING
Use this mascarpone frosting recipe to make delicious Tiramisu Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
MASCARPONE FROSTING
This lovely mascarpone icing is incredibly versatile and can be used to decorate a variety of different cakes.
Provided by Fioa
Categories Desserts Frostings and Icings Cream Cheese
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- Combine cream, mascarpone cheese, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add the sugar gradually and keep mixing until frosting is smooth and stiff peaks form, about 5 minutes.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 2 g, Cholesterol 29.1 mg, Fat 8.8 g, Protein 0.8 g, SaturatedFat 5.2 g, Sodium 9.4 mg, Sugar 1.6 g
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- Place the mascarpone in the bowl of a stand mixer with the whisk attachment and start beating on medium speed. While beating, add the almond extract and vanilla followed by the confectioners sugar. Scrape sides and continue beating until light and fluffy. DO NOT OVERMIX as it will cause the frosting to curdle.
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- Add the vanilla, salt and 3 tbsp of milk. Increase the speed to high and beat for 1min. If the frosting feels too thick, add more milk until it is creamy, smooth & spreadable.
- Refrigerate for 15min prior to frosting your cake. Promptly return cake to the fridge if not serving immediately.
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