I know, I know, I've said it before... but frosting is my jam! I love making frosting, using frosting, eating frosting! So when a special little dude had a half birthday recently, I jumped at the chance to try a new frosting. I had some mascarpone left over from the Charlotte Russe, so I was excited to give it a try as a frosting. My first thought was to use it in place of cream cheese in a classic cream cheese frosting. I decided to consult the internet first to see what those who have gone before me had tried. It seemed as though everyone like mascarpone frosting with some ratio of mascarpone, heavy cream and powdered sugar. I am not one to go against everyone, I figure if that many people say it is the way to go there must be something to it. So, I picked amounts that made sense to me (mostly based on the measurements of the ingredients I had on hand) and it turned out beautifully!
To tell you the truth, I wasn't so sure this was going to work when I got started. The cream and the mascarpone took a little while to like each other. The cream tried to make friends, but the mascarpone was like "nah, I'd rather keep to myself." After some coaxing off the beater and some scraping of the bowl the mixture quickly went from cottage cheese to big fluffy white peaks of delicious!
This frosting tastes very much like whipped cream but with a little something extra. The mouthfeel is great and I think this version had the perfect amount of sweet. Certainly not too much, but enough to be recognizably frosting. This was enough to VERY generously frost a half of a layer cake (it was a half birthday after all!) I would think it would be plenty for a 9x13" as well.
1 cup heavy cream
1/2 cup mascarpone cheese
2/3 cup powdered sugar
1 tsp vanilla
- Place all ingredients in you mixer bowl.
- Whip on high until stiff peaks are formed.
- Frost your completely cooled cake. Refrigerate any leftovers.