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.
Time 10m Yield Makes about 3 cups Number Of Ingredients 4 Steps:
Whisk together first 3 ingredients in a large bowl just until blended. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Gently fold into mascarpone mixture.
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 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.
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 5m Yield 10 serving(s) Number Of Ingredients 4 Steps:
Place first 3 ingredients into a bowl and mix well with an electric mixer. Add honey. Mix well. You may also add chopped walnuts on top of frosting if desired.
