Description
This mascarpone frosting recipe has a light, airy texture and subtle sweetness that pair perfectly with everything from cakes and cupcakes to fruit tarts and brownies. My favorite use is on my Apple Butter Cinnamon Rolls though!
Ingredients
Scale
- 8 oz Chilled Mascarpone Cheese (straight out of the refrigerator)
- 1 Cup Heavy Whipping Cream (also straight out of the refrigerator)
- 1 Cup Powdered Sugar
- 1 Tsp Vanilla Bean Paste
Instructions
- On medium speed, beat the mascarpone cheese with the vanilla bean paste and the powdered sugar until smooth and combined. Then STOP! Be careful not to over-mix this recipe.
- Next, on a high speed, add the heavy whipping cream and beat until it becomes fluffy. Then STOP! Your mascarpone frosting is now done and ready to use!
*See notes below if your frosting is too runny or has curdled.
Notes
- If your frosting has curdled, it has likely been over-mixed. You can try to fix curdled mascarpone frosting though by warming it in the microwave of over a double broiler until warm but not melted. Then mix it slowly again but don’t whip the frosting. The best way to prevent curdled mascarpone frosting is by ensuring that the mascarpone cheese and heavy cream are the same temperature, ideally fresh out of the refrigerator.
- If you frosting is runny, it has also likely been over-mixed. You can thicken it back up by adding in 1 tsp of powdered sugar (or corn starch if you don’t want to sweeten it more) until it thickens back up. Do this on a slow setting and stop mixing as soon as it is combined and thickened.
- Prep Time: 2
- Category: Dessert
- Method: Mixer
- Cuisine: American