I don’t like cream cheese (yes, I realize I am the only one) something about that tangy–ness. So this is my go to alternative for frosting. Mascarpone is like an Italian cream cheese – it’s smoother, richer. Rico sauve.
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 – 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. If you get it just right, you will get a nice sweet fluffy frosting.
Sooo much better than cream cheese, who’s with me?!