Mascarpone Cream Cheese Icing Recipes

SWEET MASCARPONE CREAM RECIPE

Steps:

• Combine whipping cream, mascarpone, sugar and vanilla in a large metal bowl. With an electric mixer on high, beat until the mascarpone cream starts to seize and thicken.
• Turn mixer speed to low and slowly drizzle in milk, beating just until well combined. Keep in a sealed container in the refrigerator for up to a week

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.

CREAMY MASCARPONE FROSTING

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.

MASCARPONE FROSTING

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.

MASCARPONE FROSTING

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.

MASCARPONE AND CREAM CHEESE ICING RECIPE - (3.8/5)

Steps:

• In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

RED VELVET CUPCAKES WITH MASCARPONE CREAM CHEESE ICING

Steps:

• Preheat the oven to 350°F. Grease jumbo muffin cups (3 1/2 inches in diameter and 2 inches deep) with butter or cooking spray, and lightly flour them, knocking out the excess flour, or line them with baking papers.
• In a small bowl, stir the food coloring and cocoa powder together to make a smooth paste. Set aside. Using an electric mixer fitted with the paddle attachment, cream the butter and the sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating after each addition, then add the cocoa paste while continuing to beat. Reduce the mixer speed to medium and beat the batter for about 4 minutes. In a medium bowl, sift together the cake flour, all-purpose flour, salt, and baking soda. Stir the vanilla into the buttermilk (this can be done in the measuring cup). Add the flour mixture in 3 increments alternately with the buttermilk in 2 increments, starting and ending with the flour. Beat on medium speed just until the ingredients are combined. Add the sour cream and vinegar and beat on low speed until combined.
• Fill the muffin cups three-fourths full with batter. Bake for 25 to 35 minutes, just until the cupcakes feel firm to the touch and a toothpick inserted in the center comes out clean. Do not overbake, or the cupcakes will dry out. Remove from the oven and let cool in the pans for 5 minutes, then unmold onto a wire rack and let cool completely before frosting.
• To make the icing: In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, and powdered sugar 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 or mint extract.
• Frost the top of each muffin with the icing. Sprinkle the crushed peppermint candy, if using, evenly on the cupcakes.

MASCARPONE CREAM

Steps:

• Chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this mascarpone cream whip up better.
• Place 1 cup (8 oz.) of cold, drained mascarpone cheese into the chilled mixing bowl and mix on a medium low speed until smooth.
• Pour in 1 cup of powdered sugar, and mix on low at first to avoid powdered sugar clouds / explosions. Increase the speed to medium high once the powdered sugar is incorporated and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.
• Add in 1 tsp of vanilla extract or vanilla bean paste, then turn the mixer to a medium high speed and gradually pour in 2 1/2 cups of cold heavy cream. I like to do this in about 4 additions and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.
• Watch the mixture closely once the heavy cream is fully mixed in. It should thicken and take shape shortly after this (mine usually does within about 30 seconds of add in all the heavy cream). Take care not to over-mix this mascarpone cream!! If you do it can become soupy and sadly you won't be able to fix it.
• As soon as you see the frosting start to take shape, turn off your mixer and do a quick whisk test. Dunk your whisk attachment into the cream, then put it up and flip it upside down. The mascarpone cream should keep its shape and form a nice peak. If it doesn't, continue to mix on a medium high speed in 15-30 second intervals until it does.
• This mascarpone cream can be used to frost cupcakes, decorate layer cakes, or even top cookies, ice cream, and pies! It pipes well and can be stored in the fridge for up to 2 days in an airtight container.

STABILIZED MASCARPONE WHIPPED CREAM

Steps:

• Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
• 2. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won't remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it's piped or spread, etc, it'll stay put and nice and fluffy. *I prefer to use the mascarpone cheese when still chilled, but soft, so that it'll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won't firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.

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.

RED VELVET SHEET CAKE WITH MASCARPONE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 165°C (325F) and line a 9x13 inch sheet pan with parchment paper.
• Sift and mix cake flour, salt, baking soda, and cocoa powder in a medium sized mixing bowl and set aside.
• Place sugar and butter in a large mixing bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1-2 minutes until pale and fluffy. Use a spatula to scrape any ingredients from the side of the bowl. Add oil and mix for another 30 seconds.
• Add eggs, one by one and mix until well combined. Add vanilla extract and white vinegar and mix for another 20 seconds. Add and mix in red food coloring (liquid or gel). You'll need to add enough food coloring to achieve a deep red color (amount depends on type of coloring used).
• Add half of the dry ingredients, alternating with half of the buttermilk and mix on low speed until just combined. Add the remaining ingredients and repeat. Do not overmix.
• Pour batter into baking sheet and bake in a preheated oven for 25-35 minutes until a skewer inserted into the center comes out clean. Remove from oven, allow to cool for 5 minutes, then transfer out of baking sheet to wire rack to finish off cooling. Cake must have cooled completely before frosting.
• Recipe yields enough frosting to thinly cover a 9x13 inch sheet cake. If you want a thicker layer of frosting, double ingredient amounts.
• Place butter in a large mixing bowl of a stand mixer fitted with the whisk attachment. Whisk for around 30 seconds on medium speed until fluffy. Add cream cheese, vanilla, and mascarpone cheese and whisk for another 20-30 seconds.
• Add sifted icing sugar, ½ cup at a time, and beat on medium speed until desired frosting consistency is reached. You may not need to use all the sugar. Store frosting in refrigerator if not using immediately.
• Frost cooled cake using a palette knife or spatula and top with sprinkles or cake crumbs as desired. Slice cake into squares as desired. If not serving immediately, store frosted cake in refrigerator until serving.

MASCARPONE CREAM RECIPE

Steps:

• Whisk the cream and powdered sugar until soft peaks form
• In a small bowl, gently mix together the mascarpone cheese and vanilla.
• Add mascarpone to softly whipped cream and continue to whisk until the mixture thickens and firm peaks form. Be careful not to over beat or the mixture could split.
• Use immediately or refrigerate until needed.

MASCARPONE CREAM CHEESE FROSTING

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.

CREAM CHEESE MASCARPONE FROSTING

Steps:

• In a large bowl, combine the cream cheese, mascarpone, powdered sugar, vanilla, and salt. Beat on high until smooth and fluffy. Refrigerate until ready to use; I recommend letting it sit about 15 minutes to soften before frosting your cake.

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.