Mascarpone Buttercream Frosting Recipe 55
CREAMY MASCARPONE FROSTING
Mascarpone, a triple-cream cheese available at most grocery stores, adds a rich, silky component to a frosting. The texture is ideal for holding swoops and creating a snowdrift-like effect when slathered on with an offset spatula.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Yield Makes 6 cups (enough for one 8-inch layer cake)
Number Of Ingredients 6
Steps:
- Let mascarpone stand at room temperature for 30 minutes.
- Beat butter and cream cheese with a mixer on medium-high speed until pale and fluffy. Beat in confectioners' sugar, vanilla, and orange zest until combined. Beat in mascarpone until just combined.
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- This frosting needs to be used immediately to frost cake so make sure your cake is ready to be frosted.
- Using a mixer fitted with the whisk attachment, whisk mascarpone cheese, cocoa powder and powdered sugar on medium speed until combined. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula. Because the cheese is cold it’s ok if it takes 1-2 minutes or more until it’s combined (If it doesn't come together easily, you can use the paddle attachment, and switch to the whisk attachment before adding the heavy cream). Add heavy cream and gradually increase speed to high. Whisk until desired consistency is reached; for a frosting that holds its shape well whisk until stiff peaks - keep whisking until the peaks stand straight up and appear firm when beaters are lifted up. Be careful at that point not to overwhip, which will cause the cream to have a grainy texture or eventually turn into butter. Use immediately.
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- Add the vanilla, salt and 3 tbsp of milk. Increase the speed to high and beat for 1min. If the frosting feels too thick, add more milk until it is creamy, smooth & spreadable.
- Refrigerate for 15min prior to frosting your cake. Promptly return cake to the fridge if not serving immediately.
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