Mascarpone Whipped Cream Frosting

Learn how to make this fluffy mascarpone whipped cream frosting with only four ingredients !

This mascarpone whipped cream frosting is high on my favorite frostings list. Yes, I have a list of favorite frostings.

I have used this mascarpone whipped cream on cupcakes and cakes, and I love it. It's light and fluffy and delicious. It takes like whipped cream, but the addition of mascarpone makes it more stable, so the frosting holds itself a lot better than plain whipped cream. It's perfect for anything that involves fruit, and it'd be great with chocolate cake, too. And the best part about this mascarpone frosting ? The recipe doesn't involve softening butter or cooking egg whites in a bain-marie, and you'll only need four ingredients !

First, you want to stick your bowl, heavy cream and hand- or stand-mixer whisk attachments in the freezer for about 10 minutes, so everything is cold. Once the ten minutes have passed, take everything out of the freezer, add some icing sugar and vanilla extract to the heavy cream and start your mixer on low speed before switching to medium speed. You want the cream to be forming firm peaks : put the whisk attachments upside down, the whipped cream should form a peak that doesn't lose its shape. You can then add in the (room temperature !) mascarpone, and whip on medium speed until the frosting is firm. That's it ! Keep the mascarpone whipped cream in the fridge until you're ready to use it, either to frost a cake or to pipe on cupcakes.

The recipe below makes enough to fill and frost a 9 inch four layer cake.

MASCARPONE WHIPPED CREAM FROSTING
by A Cup of Sprinkles

How to make fluffy mascarpone whipped cream frosting with only four ingredients !

To fill and frost 2 9-inch cakes

Ingredients :
800mL of heavy whipping cream, cold
200g of icing sugar
1 tsp of vanilla extract
500g of mascarpone, room temperature

Instructions :

Put the hand- or stand-mixer attachements, bowl, and heavy cream in the freezer for 5 to 10 minutes.

Add the icing sugar and vanilla extract to the heavy cream, then beat on low to medium spead until stiff peaks form.

Add in the mascarpone, and beat on medium to high speed until well incorporated.

Keep the frosting in the fridge until ready to use.

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