= Mascarpone Frosting =

 * [[https://selfproclaimedfoodie.com/mascarpone-frosting/|Source]]
 * '''Contributor:''' MikeCrute

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.

This recipe is really straightforward and not at all fiddly. But do pay close attention at each step that you don't over-mix it and curdle the frosting. This will be difficult to do unless you're very aggressive with your whipping.

== 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 ==
 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.
 1. With the mixer running on high speed, slowly add the whipping cream until the frosting becomes light and fluffy, about 1-3 minutes.
 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.

||<#cccccc colspan=2>'''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          ||

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CategoryRecipesFrosting