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.
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.
Keywords: mascarpone frosting