MASCARPONE BUTTERCREAM
My Mascarpone Buttercream recipe is ultra creamy and smooth, not too sweet and showcases that beautiful, rich mascarpone flavor front & center!
Provided by Liz
Number Of Ingredients 6
Steps:
- In the bowl of a stand mixer, combine the butter & mascarpone cheese.
- Add the powdered sugar and on the lowest setting, begin to combine the sugar.
- 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.
MASCARPONE BUTTERCREAM FROSTING
A creamy and light buttercream frosting with natural vanilla flavor for your cakes or cupcakes. Make sure the ingredients are at room temperature to ensure a smooth texture.
Provided by Buckwheat Queen
Categories Desserts Frostings and Icings Buttercream
Time 5m
Yield 14
Number Of Ingredients 4
Steps:
- Place powdered sugar and butter in an electric mixer fitted with a paddle attachment. Start mixing on the lowest speed. Increase speed to medium and beat until fluffy, scraping down the sides occasionally, about 3 minutes.
- Add mascarpone cheese and vanilla paste; mix on medium-low until creamy. Do not overmix frosting at this point, or the butter and mascarpone could separate.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 22.5 g, Cholesterol 49.9 mg, Fat 18.7 g, Protein 1 g, SaturatedFat 11.3 g, Sodium 8.4 mg, Sugar 21.9 g
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.
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
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 FROSTING
This recipe makes enough mascarpone frosting for a sheet cake, large round cake, or 12 cupcakes. If you want to make a layer cake, multiply the recipe by 1 ½ or even 2 to make sure you have enough for all the layers.
Provided by Shiran
Number Of Ingredients 4
Steps:
- This frosting needs to be used immediately to frost cake so make sure your cake is ready to be frosted.
- Sift cocoa powder and powdered sugar. Don't skip this step!
- Using a mixer fitted with the whisk attachment, whisk mascarpone cheese, cocoa powder and powdered sugar on medium speed until combined. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula. Because the cheese is cold it's ok if it takes 1-2 minutes or more until it's combined (If it doesn't come together easily, you can use the paddle attachment, and switch to the whisk attachment before adding the heavy cream). Add heavy cream and gradually increase speed to high. Whisk until desired consistency is reached; for a frosting that holds its shape well whisk until stiff peaks - keep whisking until the peaks stand straight up and appear firm when beaters are lifted up. Be careful at that point not to overwhip, which will cause the cream to have a grainy texture or eventually turn into butter. Use immediately.
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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.
- With the mixer running on high speed, slowly add the whipping cream until the frosting becomes light and fluffy, about 1-3 minutes. DO NOT OVERMIX as it will cause the frosting to curdle.
- Spread onto cake or cupcakes. This frosting also holds its shape incredibly well, so it's easy to pipe on using a decorating set. Makes enough to frost 24 cupcakes or two 9-inch rounds.
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