Mascarpone is like an Italian cream cheese, it’s smooth and rich and can be used in both savory and sweet dishes. When whipped into a frosting it becomes elegant, light, almost heavenly in texture.
This is by far my most requested frosting for cupcakes and for good reason, it can be adapted to any flavor, from chocolate to lemon or anything else you can think of. Mascarpone frosting is a sweet, fluffy treat you’ll find yourself wanting to eat all on it’s own.
8 ounces mascarpone cheese
1 cup powdered sugar
pinch of salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
In a medium bowl combine mascarpone cheese, sugar, salt and vanilla. Stir together until smooth, and set aside.
In the bowl of an electric mixer beat whipping cream until stiff peaks form, making sure you don’t overdo it, the last thing you want is for it to curdle. Then fold the whipped cream into the mascarpone mixture until combined. Whip again slightly to add a little more air, then store in the fridge until ready to use.