Description
This Vanilla Mascarpone Frosting is light, creamy and delicately sweet, with a smooth texture that’s perfect for spreading or piping onto cakes, cupcakes and chiffon cakes.
Ingredients
Units
Scale
- 170 g mascarpone cheese, chilled
- 200 ml double cream, chilled
- 30 g icing sugar
- 3/4 tsp vanilla extract, clear
- a pinch of salt
Instructions
- Combine the icing sugar and salt in a small bowl and mix well.
- Add the clear vanilla extract to the double cream and mix briefly to combine.
- Place the mascarpone and icing sugar mixture in a large mixing bowl. Use a silicone spatula to roughly combine.
- Using a handheld mixer fitted with a whisk attachment, whisk the mascarpone mixture for about 10–15 seconds to loosen it.
- With the mixer running, gradually pour in the vanilla-infused double cream. Continue whisking until the frosting reaches medium peaks. Be careful not to overwhip.
- Cover and refrigerate until ready to use.
Notes
Use full-fat mascarpone cheese: Full-fat mascarpone gives the frosting the creamy texture and structure it needs. Avoid reduced-fat versions, as they may produce a softer frosting.
Choose double cream with over 33% fat: A higher-fat double cream whips more easily and helps the frosting hold its shape. For the best results, use double cream with a fat content of over 33%.
Nutrition
- Serving Size: 1 cup
- Calories: 787kcal
- Sugar: 15g
- Sodium: 94mg
- Fat: 75g
- Saturated Fat: 47g
- Unsaturated Fat: 28g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 199mg