Description
A silky, light, and mousse-like coffee mascarpone frosting that’s perfect for cakes, cupcakes, or as a creamy dollop on your favourite desserts. Rich in coffee flavour but not overly sweet, it pairs beautifully with coffee, chocolate, and nut-flavoured bakes.
Ingredients
Units
Scale
- 250 g mascarpone cheese, chilled
- 125 g icing sugar, sifted
- 1 tsp vanilla extract
- 300 g double cream, chilled
- 2 tbsp instant coffee powder
- 1/4 tsp salt
Instructions
- Mix the sifted icing sugar and salt into a bowl and set aside.
- In a saucepan over medium heat, add the double cream, vanilla extract, and instant coffee powder. Stir until the coffee has completely dissolved.
- Pour the coffee-infused cream into a stainless steel bowl, let it cool for 5- 10 minutes , then cover, and refrigerate for about 1 hour or until fully chilled.
- Near the end of the chilling time, place the cold mascarpone cheese and the sifted icing sugar mixture into the bowl of a stand mixer fitted with a whisk attachment. Whisk until well combined.
- Turn the speed to low with the mixer running, slowly pour in the chilled coffee cream.
- Once all added, turn the speed to medium and continue whisking until soft peaks form — similar to a soft ice cream texture.
- Cover and refrigerate until ready to use.
Notes
- Use full-fat mascarpone cheese for the best texture.
- Chill the coffee-cream mixture before whipping, as cream whips better when cold.
Nutrition
- Serving Size: 1 cup
- Calories: 893kcal
- Sugar: 44g
- Sodium: 269mg
- Fat: 74g
- Saturated Fat: 46g
- Unsaturated Fat: 27g
- Carbohydrates: 49g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 196mg