Time 5m Yield 14 Number Of Ingredients 4 Steps:
Place powdered sugar and butter in an electric mixer fitted with a paddle attachment. Start mixing on the lowest speed. Increase speed to medium and beat until fluffy, scraping down the sides occasionally, about 3 minutes. Add mascarpone cheese and vanilla paste; mix on medium-low until creamy. Do not overmix frosting at this point, or the butter and mascarpone could separate.
Number Of Ingredients 6 Steps:
In the bowl of a stand mixer, combine the butter & mascarpone cheese. Add the powdered sugar and on the lowest setting, begin to combine the sugar. Add the vanilla, salt and 3 tbsp of milk. Increase the speed to high and beat for 1min. If the frosting feels too thick, add more milk until it is creamy, smooth & spreadable. Refrigerate for 15min prior to frosting your cake. Promptly return cake to the fridge if not serving immediately.
Time 35m Yield Makes 6 cups (enough for one 8-inch layer cake) Number Of Ingredients 6 Steps:
Let mascarpone stand at room temperature for 30 minutes. Beat butter and cream cheese with a mixer on medium-high speed until pale and fluffy. Beat in confectioners’ sugar, vanilla, and orange zest until combined. Beat in mascarpone until just combined.
Yield Makes about 2 cups Number Of Ingredients 3 Steps:
With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
Time 5m Yield 16 Number Of Ingredients 4 Steps:
Combine cream, mascarpone cheese, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add the sugar gradually and keep mixing until frosting is smooth and stiff peaks form, about 5 minutes.
Time 15m Yield 1 Number Of Ingredients 6 Steps:
In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, powdered sugar and salt on medium-high speed until light and fluffy. Beat in the mascarpone on very low speed until just combined. (Be careful; once you’ve added the mascarpone, excessive beating can make the frosting curdle.) Stir in the vanilla.
More about “mascarpone buttercream frosting recipes”
Number Of Ingredients 9 Steps:
- Combine Mascarpone Cheese and butter in a mixing bowl. 2. Beat cheese and butter until light and creamy. 3. Add vanilla and then lemon juice. 4. Add powdered sugar and continue beating until smooth. 5. Once frosting is prepared, pipe onto completely cooled cupcakes. 6. Top with Balsamic Syrup and fresh, ripe strawberries. Balsamic Vinegar Syrup 1. Combine ingredient in a heavy small saucepan. 2. Bring to a boil slowly until liquid is reduced to 1/2 cup, about 10 minutes. 3. Once the syrup has reduced remove from heat and cool. 4. Pour small amount over frosted cupcake and top with half strawberry, or hulled strawberries.
