Mascarpone Whipped Cream Frosting Recipes
MASCARPONE FROSTING
This lovely mascarpone icing is incredibly versatile and can be used to decorate a variety of different cakes.
Provided by Fioa
Categories Desserts Frostings and Icings Cream Cheese
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- Combine cream, mascarpone cheese, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add the sugar gradually and keep mixing until frosting is smooth and stiff peaks form, about 5 minutes.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 2 g, Cholesterol 29.1 mg, Fat 8.8 g, Protein 0.8 g, SaturatedFat 5.2 g, Sodium 9.4 mg, Sugar 1.6 g
SIMPLE MASCARPONE FROSTING
Mascarpone, a triple-cream cheese available at most grocery stores, adds a rich, silky component to a layered cake. Use this recipe to make our Sugar-and-Spice Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes enough for one 8-inch four-layer cake
Number Of Ingredients 3
Steps:
- Whisk heavy cream with a mixer on medium-high speed until stiff peaks form. Whisk together mascarpone and sugar in a bowl until smooth. Fold whipped cream into mascarpone mixture. Use immediately.
MASCARPONE FROSTING
Use this mascarpone frosting recipe to make delicious Tiramisu Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
STABILIZED MASCARPONE WHIPPED CREAM
Well if homemade whipped cream is awesome, this mascarpone version is even better! There's just something about mascarpone cheese that has such a wonderful, light flavor and it pretty much pairs well with everything - especially fruit.
Provided by Bonnie G 2
Categories < 30 Mins
Time 20m
Yield 3 cups, 10 serving(s)
Number Of Ingredients 10
Steps:
- Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
- 12. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
- The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won't remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it's piped or spread, etc, it'll stay put and nice and fluffy.
- *I prefer to use the mascarpone cheese when still chilled, but soft, so that it'll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won't firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.
MASCARPONE STABILIZED WHIPPED CREAM
This is the best way I have found to make stabilized whipped cream that will hold up for days. And it is pretty yummy too!
Provided by -Mary-
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Whip the cream in a cold bowl with chilled beaters until fairly thick. Stop the mixer and add the cold mascarpone to the bowl. Continue whipping until thick and peaks form. Add sugar 1 tbsp at a time until the mixture is sweet enough for you. I usually add about 2-4 tbsp of the sugar.
Nutrition Facts : Calories 97.8, Fat 10.5, SaturatedFat 6.5, Cholesterol 38.8, Sodium 10.8, Carbohydrate 0.8, Protein 0.6
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- In your chilled bowl, combine mascarpone cheese and sugar on a high speed until completely combined.
- Add vanilla and heavy cream, and mix on a low setting until it is mostly combined. Now increase speed to high and whip until stiff peaks form - it may take a little while, so be patient!
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- Spoon the mascarpone cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, about 1 cup, allowing the mascarpone cheese to turn to a liquid consistency.
- Add the remaining heavy cream then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
- Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Continuing beating at a high speed until stiff peaks form.
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- Ice immediately on cake or cupcakes and store in an airtight container in the fridge. If saving the frosting for later, cover it with plastic wrap. This frosting will only keep for a few days and is best fresh.
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