This mascarpone icing recipe is great if you’re looking for a different icing not using cream cheese. It’s really easy to make and the hardest thing about this recipe is not eating it before you put it on the cake.
Mascarpone Icing Cooking Tips:
I like to place my beaters and bowl in the freezer for 10 minutes before making my whipped cream. The cold bowl and beaters shorten the time needed to make the whipped cream.
Icing is enough for 6 large cupcakes, 18 regular cupcakes or an 8 x 8 cake.
Double the recipe if you need more.
Can you make ahead?
Fridge: Add icing to an airtight container and keep in the fridge for 14 days max.
latest Recipe Video:
You can use cream cheese instead of mascarpone.
what to serve with Mascarpone Icing?
- 8 oz. mascarpone room temperature
- 1 cup powder sugar
- ¼ teaspoon salt
- 1 cup heavy cream cold
- 1 teaspoon vanilla extract
- In a bowl mix the mascarpone, powder sugar, salt and vanilla together until mixture is blended. Pour in heavy cream and mix on low for 2 seconds then on high for 1 minute until, icing resembles whipped cream. Use icing on any dessert that calls for icing.
If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!