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⇤ ← Revision 1 as of 2024-07-28 19:41:26
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| Place the mascarpone in the bowl of a stand mixer with the whisk attachment and start beating on medium speed. While beating, add the almond extract and vanilla followed by the confectioners sugar. Scrape sides and continue beating until light and fluffy. DO NOT OVERMIX as it will cause the frosting to curdle. With the mixer running on high speed, slowly add the whipping cream until the frosting becomes light and fluffy, about 1-3 minutes. DO NOT OVERMIX as it will cause the frosting to curdle. Spread onto cake or cupcakes. This frosting also holds its shape incredibly well, so it’s easy to pipe on using a decorating set. Makes enough to frost 24 cupcakes or two 9-inch rounds. |
1. Place the mascarpone in the bowl of a stand mixer with the whisk attachment and start beating on medium speed. While beating, add the almond extract and vanilla followed by the confectioners sugar. Scrape sides and continue beating until light and fluffy. DO NOT OVERMIX as it will cause the frosting to curdle. 1. With the mixer running on high speed, slowly add the whipping cream until the frosting becomes light and fluffy, about 1-3 minutes. DO NOT OVERMIX as it will cause the frosting to curdle. 1. Spread onto cake or cupcakes. This frosting also holds its shape incredibly well, so it’s easy to pipe on using a decorating set. Makes enough to frost 24 cupcakes or two 9-inch rounds. |
Mascarpone Frosting
For best results, chill the mixing bowl in the freezer prior to making the recipe. Also, ensure both mascarpone and heavy cream remain refrigerated right up until the time you start mixing.
Ingredients
- 8 ounces mascarpone cheese chilled
- 1 cup confectioners sugar
- 1 cup heavy whipping cream chilled
- 1/2 teaspoon almond extract
- 1 tablespoon vanilla extract
Instructions
- Place the mascarpone in the bowl of a stand mixer with the whisk attachment and start beating on medium speed. While beating, add the almond extract and vanilla followed by the confectioners sugar. Scrape sides and continue beating until light and fluffy. DO NOT OVERMIX as it will cause the frosting to curdle.
- With the mixer running on high speed, slowly add the whipping cream until the frosting becomes light and fluffy, about 1-3 minutes. DO NOT OVERMIX as it will cause the frosting to curdle.
- Spread onto cake or cupcakes. This frosting also holds its shape incredibly well, so it’s easy to pipe on using a decorating set. Makes enough to frost 24 cupcakes or two 9-inch rounds.
Nutritional Facts |
|
Calories |
0 cal |
Fat |
0 g |
Saturated Fat |
0 g |
Cholesterol |
0 mg |
Sodium |
0 mg |
Carbohydrates |
0 g |
Sugars |
0 g |
Fiber |
0 g |
Protein |
0 g |