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
CHOCOLATE MASCARPONE BROWNIES
These are, in a word, sublime. This is not a recipe to cut back on the quality of the ingredients; since you're going to be buying mascarpone cheese anyway (which isn't cheap), go for the gold and buy high-quality chocolate too. I like using the Lindt dark chocolate in this. Thanks to the Cookworks Show on Food Network Canada, where I saw this recipe being prepared and immediately knew it was a winner. After baking one batch, I knew I had gone to Brownie Heaven!
Provided by Lennie
Categories Bar Cookie
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F; have ready a buttered 8-inch square glass cake pan.
- First, prepare the brownies.
- In a small saucepan, melt the butter and bring it to just below a boil; have the chopped chocolate in a mixing bowl--pour the hot butter over the chocolate and let stand for 30 seconds.
- Stir until chocolate is completely melted.
- Sift in the sugar and cocoa powder (I do this through a sieve, not with a sifter).
- With a wooden spoon, beat in the mascarpone, eggs (30 minutes on the counter brings them to room temperature) and vanilla, mixing until smooth.
- Gently fold the flour and salt into the batter.
- Pour batter into prepared pan and spread evenly--this is important since, if the batter isn't spread evenly, it won't bake evenly.
- Place into preheated oven and bake for 45 to 50 minutes, or until a tester comes out clean (45 minutes did it for me).
- Place pan on a cooling rack and let brownies cool for 10-15 minutes, while you now make the ganache.
- Place chopped chocolate in a mixing bowl; in a small saucepan, bring the cream and the butter to just below the boiling point, over medium heat.
- Pour this hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until smooth; ganache is now ready to use and can be spread over the brownies.
- Should you wish to wait a bit, make sure the ganache is warm when you spread over the brownies, as it does firm up which makes spreading hard to do.
- Don't cut into the brownies until ganache has firmed up; I find it best to put the brownies into the fridge to speed this along; once the ganache is firm the brownies do not need to be kept in the fridge, though.
Nutrition Facts : Calories 305.6, Fat 25.6, SaturatedFat 15.7, Cholesterol 78.8, Sodium 58.4, Carbohydrate 22.2, Fiber 3.7, Sugar 12.8, Protein 4.5
MASCARPONE BROWNIES WITH FROSTING
Make and share this Mascarpone Brownies With Frosting recipe from Food.com.
Provided by Sassy in da South
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350ºF.
- Spray a 9 x 9-inch pan with non-stick cooking spray.
- Combine the flour, baking powder and salt in a small bowl.
- Melt 1/2 cup of butter with the chocolate.
- Meanwhile, in the bowl of a mixer using a paddle attachment, beat the mascarpone, 6 tablespoons of softened butter, and the sugar until light and smooth.
- Add the eggs to the cheese mixture one at a time and thoroughly scrape the bowl after each egg is added.
- Add the vanilla and mix.
- Add the melted chocolate and mix just until combined.
- Finally, add the dry ingredients and nuts and mix slowly just until combined.
- Pour into the prepared pan and bake approximately 45 minutes or until a toothpick is inserted and comes out clean.
- The brownies will rise during the baking process, but after being removed from the oven will collapse to a normal height. Remove from oven and allow to cool.
- For the frosting, melt chocolate with butter and milk in saucepan.
- Allow to cool.
- Beat mascarpone until well combined.
- Beat in vanilla and melted chocolate mixture.
- Add in confectioners sugar, scraping down the bowl as you go.
- When it has all been incorporated, beat on high speed for 1-2 minutes, until icing is smooth.
- Frost brownies with icing.
MASCARPONE BROWNIES
This brownie recipe redefined what the word "brownie" meant for me. The mascarpone keeps the brownie intensely moist without the need to present undercooked goo as a finished product. This allows the chocolate flavors to develop fully as they cook, and boy is there some intense chocolate flavor in this, especially if you use higher-quality chocolate ingredients.
Provided by Patrick B.
Categories Dessert
Time 1h20m
Yield 25 Brownies, 13 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F and grease an 8x8 baking pan.
- In a double boiler melt butter and chocolate, stirring frequently.
- When chocolate and butter are completely melted and combined, add sugar and stir until mixture is shiny. It will still look a bit grainy.
- Remove from heat and add marscapone, vanilla, and eggs, mixing until smooth.
- Sift flour, salt and cocoa into mixture with a sieve and stir just until combined, making sure to scrape all sides of the bowl. (Mixture will be rather light in texture, instead of dense and heavy like many brownie batters).
- Pour batter into prepared pan and smooth top to ensure even baking.
- Bake for 40-50 minutes until tester comes out clean.
- Use the flat end of a potato masher to lightly tamp down the surface of the brownies while they are still warm. Do not squish! Merely flatten any parts that might have raised more than others (typically the edges). This will help the ganache coat evenly. Leave in pan and set on wire rack to cool.
- About 5 minutes before your brownies are done, start making your ganache to pour over the top (which you will want to do while your brownies are still warm). In a double boiler heat butter, cream, and chocolate until melted, stirring frequently.
- Once brownies have been tamped flat and your ganache is smooth, immediately pour ganache over brownies. Let cool completely in refrigerator.
- Once chilled, turn the brownies out of the pan onto a cutting board, and slice into desired number or pieces (4 cuts in each direction will yield 25 pieces approximately 1.5"x1.5" in size). Dusting the knife with cocoa powder may help keep it clean if this becomes problematic.
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- Preheat oven to 325°F. Grease or use non-stick spray an 8-inch pan. Or you can put tin foil in bottom of pan for easy lifting out, make sure there is tin-foil overhang to pull them out. Make sure you grease or use non-stick spray.
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