Mascarpone Frosting
This mascarpone frosting is essentially a super stable whip cream! It's light and just barely sweet, making it perfect for decorating cakes, pies, or eating plain with just fresh fruit!
Equipment
Ingredients
- 360 g heavy cream, cold
- 340 g mascarpone, cold
- 150 g granulated sugar
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, mascarpone, and sugar.
- Whisk on low speed until combined, then turn up to medium high speed until thick (only about 30 seconds).
- Use immediately or store in the fridge until ready to use.
Notes
- Be sure to keep an eye on the frosting as it mixes; it will thicken up very quickly, and you do not want to over-whip it! Over-whipping will make it grainy and ruin the silky smooth texture.
- This recipe can easily be halved or doubled.
- I originally made this frosting for this cake - White Cake with Strawberries.
- This frosting would also be perfect for topping on fresh fruit or even pie!
Nutrition Facts
Serving: 1cup | Calories: 555kcal | Carbohydrates: 28g | Protein: 6g | Fat: 47g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 124mg | Sodium: 48mg | Potassium: 58mg | Sugar: 27g | Vitamin A: 1675IU | Vitamin C: 0.4mg | Calcium: 119mg | Iron: 0.1mg
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