Mascarpone Brownies With Frosting Recipes

MASCARPONE BUTTERCREAM FROSTING

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.

MASCARPONE FROSTING

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.

CHOCOLATE MASCARPONE FROSTING

Steps:

• This frosting needs to be used immediately to frost cake so make sure your cake is ready to be frosted.
• Sift cocoa powder and powdered sugar. Don't skip this step!
• Using a mixer fitted with the whisk attachment, whisk mascarpone cheese, cocoa powder and powdered sugar on medium speed until combined. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula. Because the cheese is cold it's ok if it takes 1-2 minutes or more until it's combined (If it doesn't come together easily, you can use the paddle attachment, and switch to the whisk attachment before adding the heavy cream). Add heavy cream and gradually increase speed to high. Whisk until desired consistency is reached; for a frosting that holds its shape well whisk until stiff peaks - keep whisking until the peaks stand straight up and appear firm when beaters are lifted up. Be careful at that point not to overwhip, which will cause the cream to have a grainy texture or eventually turn into butter. Use immediately.

CHOCOLATE MASCARPONE BROWNIES

Steps:

• Preheat oven to 325°F. Butter an 8-inch square pyrex pan.
• Place the chopped chocolate in a mixing bowl; set aside. In a small glass bowl, melt the butter in a microwave, just until melted- don't let it cook and bubble (if no microwave, melt quickly on the stove instead). Pour the butter over the chocolate and let stand for 30 seconds. Stir until the chocolate is completely melted and the butter is well incorporated. Sift in the sugar and cocoa powder.
• With a wooden spoon, beat in the mascarpone, eggs and vanilla, mixing until smooth. Gently fold in the flour and salt.
• Pour the batter into the prepared pan and spread evenly. Bake 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack and let the brownies cool 10 to 15 minutes while you make the ganache.
• Place the chopped chocolate in a mixing bowl. In a small saucepan, bring the cream and butter to just below boiling point, over medium heat. Pour this hot mixture over the chocolate and let stand for 30 seconds, then stir until smooth. Pour the ganache over the brownies while still warm, and spread to cover evenly.
• Let the ganache firm-up before cutting. It's best to refrigerate them until quite firm. Once the ganache is firm and the brownies have been cut, they do not need to be kept in the refrigerator.

CHOCOLATE MASCARPONE BROWNIES

Steps:

• Preheat oven to 325°F; have ready a buttered 8-inch square glass cake pan.
• First, prepare the brownies.
• In a small saucepan, melt the butter and bring it to just below a boil; have the chopped chocolate in a mixing bowl--pour the hot butter over the chocolate and let stand for 30 seconds.
• Stir until chocolate is completely melted.
• Sift in the sugar and cocoa powder (I do this through a sieve, not with a sifter).
• With a wooden spoon, beat in the mascarpone, eggs (30 minutes on the counter brings them to room temperature) and vanilla, mixing until smooth.
• Gently fold the flour and salt into the batter.
• Pour batter into prepared pan and spread evenly--this is important since, if the batter isn't spread evenly, it won't bake evenly.
• Place into preheated oven and bake for 45 to 50 minutes, or until a tester comes out clean (45 minutes did it for me).
• Place pan on a cooling rack and let brownies cool for 10-15 minutes, while you now make the ganache.
• Place chopped chocolate in a mixing bowl; in a small saucepan, bring the cream and the butter to just below the boiling point, over medium heat.
• Pour this hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until smooth; ganache is now ready to use and can be spread over the brownies.
• Should you wish to wait a bit, make sure the ganache is warm when you spread over the brownies, as it does firm up which makes spreading hard to do.
• Don't cut into the brownies until ganache has firmed up; I find it best to put the brownies into the fridge to speed this along; once the ganache is firm the brownies do not need to be kept in the fridge, though.

LEMON CUPCAKES WITH LEMON MASCARPONE FROSTING

Steps:

• Heat oven to 350°F (175°C). Line 18 cupcake wells with cupcake liner; set aside.
• In a large bowl, whisk together flour, sugar, baking powder, salt. Set aside.
• In a separate large bowl using an electric mixer on medium speed, mix buttermilk, oil, lemon juice, eggs and zest until liquid becomes a homogenous blend, about 1 minute.
• Slowly pour liquid mixture in with the flour mixture and mix until just combined. Avoid overmixing. Pour about 1/4 cup of batter into each cupcake liner; about 3/4 full.
• Bake for 20 minutes, rotating pans about halfway through baking. Cupcakes are ready when a wooden toothpick inserted in center comes out dry with just a few crumbs. Allow cupcakes to cool on a wire rack to room temperature before frosting.
• Meanwhile, in a large chilled bowl using an electric mixer, beat heavy cream, powdered sugar and lemon juice until soft peaks begin to form. Add in mascarpone cheese and continue to mix until stiff peaks form.
• In a piping bag fitted with a 1M star tip, fill bag with frosting and pipe in a circular motion beginning from the edge and working upwards toward the center. As you approach the tip, begin to release pressure and pull straight upward to form a tip. Sprinkle with lemon zest. ENJOY!

MASCARPONE BROWNIES WITH FROSTING

Steps:

• Preheat oven to 350ºF.
• Spray a 9 x 9-inch pan with non-stick cooking spray.
• Combine the flour, baking powder and salt in a small bowl.
• Melt 1/2 cup of butter with the chocolate.
• Meanwhile, in the bowl of a mixer using a paddle attachment, beat the mascarpone, 6 tablespoons of softened butter, and the sugar until light and smooth.
• Add the eggs to the cheese mixture one at a time and thoroughly scrape the bowl after each egg is added.
• Add the vanilla and mix.
• Add the melted chocolate and mix just until combined.
• Finally, add the dry ingredients and nuts and mix slowly just until combined.
• Pour into the prepared pan and bake approximately 45 minutes or until a toothpick is inserted and comes out clean.
• The brownies will rise during the baking process, but after being removed from the oven will collapse to a normal height. Remove from oven and allow to cool.
• For the frosting, melt chocolate with butter and milk in saucepan.
• Allow to cool.
• Beat mascarpone until well combined.
• Beat in vanilla and melted chocolate mixture.
• Add in confectioners sugar, scraping down the bowl as you go.
• When it has all been incorporated, beat on high speed for 1-2 minutes, until icing is smooth.
• Frost brownies with icing.