What is mascarpone frosting made of?

Mascarpone frosting is made with three simple ingredients: heavy cream, mascarpone cheese, and powdered sugar. It can be flavored if desired.

What does mascarpone frosting taste like?

Mascarpone frosting is a delicious blend of sweetness and vanilla flavor (if added), with a creamy texture that melts in your mouth.

What is the difference between mascarpone and cream cheese frosting?

Mascarpone frosting is firmer and sweeter with a creamier texture, attributed to its higher fat content (at least 40%) and sweet flavor. By contrast, cream cheese frosting is lighter, characterized by a tangy taste.

Does mascarpone frosting need to be refrigerated?

Due to the dairy nature of the recipe ingredients, mascarpone frosting needs to be refrigerated. Store it covered with plastic film in contact for up to 48 hours.

What is a substitute for mascarpone cheese in frosting?

To meet the flavor and texture of mascarpone frosting, you can substitute mascarpone for American cream cheese (e.g., Philadelphia), sour cream, or French crème fraîche.

Can you freeze mascarpone frosting?

You can not freeze mascarpone frosting, but you can freeze desserts filled with it for up to 2 months.

Mascarpone Frosting

Name: Mascarpone Frosting
Total time: 10 min
Cuisine: French
Ingredients: 1 cup + 1 tablespoon (250 g) heavy cream; 1 cup (250 g) mascarpone cheese; 4 tablespoons (30 g) icing sugar

Mascarpone Frosting

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This easy mascarpone frosting, also mascarpone icing, is a nice variation on the classic Chantilly cream. It is perfect for serving fresh fruit, piping cupcakes, filling and frosting cakes, and topping pies.

Author: Irina Totterman
Total Time: 10 minutes
Yield: 3 cups 1x
Category: Basic recipes
Method: No-Bake
Cuisine: French
Diet: Gluten Free

Ingredients

Scale

1 cup + 1 tablespoon (250 g) heavy cream
1 cup (250 g) mascarpone cheese
4 tablespoons (30 g) icing sugar

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Instructions

Put a bowl of an electric mixer and beaters or the bowl of a stand mixer and the whisk attachment to the freezer for at least 10-15 minutes.
Pour the cold heavy cream into the bowl and assemble the mixer with cold beaters or the whip attachment. Add the cold mascarpone (you can loosen it a bit in advance by crushing it with a spoon or a spatula) and icing sugar.
Start whisking on low speed to mix ingredients together. The mascarpone whipped cream will first be at a liquid stage that will turn into soft peaks. Continue to whisk the mascarpone mixture, gradually increasing the speed of the mixer. The cream will get to the stage of medium peaks, then stiff peaks. Stop whisking with the right cream's texture and consistency.
Transfer the frosting to a piping bag to fill or decorate your favorite cakes or cupcakes. Or cover the bowl with a plastic film in contact and refrigerate for up to 48 hours.

Notes

Don't omit the chilling utensils before you start.
Choose an electric hand mixer over a stand mixer, and whisk over the paddle attachment since there is a chance of overmixing the cream with the powerful stand mixer. You can use a hand whisk with less chance of overwhipping.
Opt for a metal bowl: it keeps the cold better, an important condition to make the perfect mascarpone whipped cream.
Avoid over-whipping the cream: watch out for the right consistency; otherwise, it splits into butter and buttermilk.
Get creative with flavoring the cream using vanilla, coconut, or almond extract.

Nutrition

Serving Size: 3 cups
Calories: 1414
Sugar: 30.3 g
Sodium: 305 mg
Fat: 125 g
Saturated Fat: 78.3 g
Carbohydrates: 44.5 g
Fiber: 0 g
Protein: 33.3 g
Cholesterol: 470 mg

Find it online: https://www.bakinglikeachef.com/mascarpone-frosting/