Description
Rich, silky, and not too sweet—this chocolate mascarpone frosting has a light, mousse-like texture and deep chocolate flavour. Perfect for frosting cakes, cupcakes, or piping onto desserts.
Ingredients
Units
Scale
- 375 g mascarpone cheese - chilled
- 75 g icing sugar
- 75 g cocoa powder
- 1 1/2 tsp vanilla extract
- 360 ml double cream - chilled
- 1/3 tsp salt
Instructions
- Stir vanilla extract into the double cream and set aside.
- In a mixing bowl, sift icing sugar, cocoa powder, and salt. Stir to combine.
- In another mixing bowl, add chilled mascarpone cheese and add in the cocoa mixture. Gently mix with a spatula to avoid powder flying.
- Switch to a mixer on medium-low speed to blend until smooth.
- Add half the cream, mix until incorporated. Add the rest and continue mixing until the frosting is smooth, slightly thick, and spreadable — like soft ice cream.
- Cover and chill until ready to use.
Notes
- Use cold ingredients: Both the mascarpone and double cream should be chilled straight from the fridge. This helps the frosting whip up properly and hold its shape.
- Don’t over whip: Stop mixing once medium peaks form. Over whipping can cause the frosting to split or turn grainy.
- Cocoa powder: For a smoother, richer flavour, use Dutch-processed cocoa powder and sift it to prevent lumps.
Nutrition
- Serving Size: 100g
- Calories: 283kcal
- Sugar: 7g
- Sodium: 91mg
- Fat: 26g
- Saturated Fat: 16g
- Trans Fat: 16g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg