10-Minute Whipped Mascarpone Frosting
This whipped mascarpone frosting recipe couldn’t be easier to make—it takes just 4 ingredients and 10 minutes! Because this frosting hold it’s shape nicely, it’s perfect for cakes, cupcakes, as a dip for berries, and plenty more.
Ingredients
- 1 8 oz Mascarpone Cheese
- 1 tsp vanilla extract
- 3/4 cup confectioners sugar
- 1 cup heavy whipping cream, cold
Equipment
Instructions
- In a medium sized bowl combine the 8 oz of mascarpone and the 1 teaspoon vanilla extract. Mix with a spatula until combined and smooth.
- Add in the 3/4 confectioners sugar and mix again until combined. Alternatively you can use a hand or stand mixer and beat on medium speed for 1 minute.
- In another medium sized bowl, add the 1 cup heavy whipping cream and using a hand or stand mixer with the whip attachment, whip until stiff peaks form. About 2 minutes. Make sure not to over whip as the cream will curdle.
- Take the whipped cream and fold it in turns into the mascarpone with a big spatula. Fold and mix until the whipped cream is no longer visible. Store in a bowl in the fridge or use for cake decorating!
Notes
Making ahead, storing and freezing
Making ahead- This recipe can be made up to 2 days in advance and kept in the fridge. It wont get hard, yet it will still be stabilized. If your are topping a cake with this, I would store the cake in the fridge. Storing- Store the frosting in a bowl with a piece of plastic directly over the frosting. Keep it in the fridge for 3-5 days. Freezing- Place the Mascarpone icing in a zip top bag or dump it onto a piece of plastic wrap and wrap well. Freeze for 2 months.Serving: 1serving, Calories: 99kcal, Carbohydrates: 8g, Protein: 1g, Fat: 7g, Saturated Fat: 5g, Cholesterol: 27mg, Sodium: 8mg, Potassium: 15mg, Sugar: 7g, Vitamin A: 292IU, Vitamin C: 1mg, Calcium: 13mg
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