White Chocolate Mascarpone Butter Recipes

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WHITE CHOCOLATE MASCARPONE FROSTING



White Chocolate Mascarpone Frosting image

Make and share this White Chocolate Mascarpone Frosting recipe from Food.com.

Provided by Shirl J 831

Categories     Spreads

Time 4h10m

Yield 2 cups

Number Of Ingredients 3

2 cups heavy cream
8 ounces white chocolate, fine chopped
17 5/8 ounces mascarpone

Steps:

  • In a small pan, warm the cream over medium heat till it feels hot, don't let it simmer. Place the chocolate in a heatproof bowl and pour the warm cream over top. Whisk till the chocolate melts. set bowl in ice bath till chilled. Place a piece of plastic wrap on the surface of the mixture and a second one over the bowl and place in fridge for 4 hours (can be done 1 day ahead) In the bowl with electric mixer fitted with whisk attachment, combine the cheese and half the white chocolate mixture and whip 2 minutes till mixed. Add he remaining chocolate mixture and mix on high till frosting hold a peak.
  • **Mascarpone cheese is from Italy and is sold in small tubs in most stores. Yield is approx but it is enough to frost 12-16 cupcakes.**Time indicated is chill time.

Nutrition Facts : Calories 1432, Fat 124.4, SaturatedFat 76.8, Cholesterol 341.9, Sodium 192.4, Carbohydrate 73.8, Sugar 67.2, Protein 11.5

WHITE CHOCOLATE-MASCARPONE BUTTER



White Chocolate-Mascarpone Butter image

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 1/2 cup

Number Of Ingredients 4

1/4 cup white chocolate chips
2 teaspoons vegetable oil
1 stick unsalted butter, softened
1/4 cup mascarpone cheese

Steps:

  • Put the white chocolate chips and vegetable oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted; let cool. Add the butter and mascarpone to the white chocolate mixture and beat with a mixer until combined. Chill before serving.

CHOCOLATE MASCARPONE LAYER CAKE



Chocolate Mascarpone Layer Cake image

This is probably my favorite cake recipe of all time. Light, delicious, and rich, just not so easy to make. Garnish with fresh fruit or chocolate swirls.

Provided by chinchilla

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 5h45m

Yield 12

Number Of Ingredients 19

1 teaspoon unsalted butter
1 ⅛ cups chopped dark chocolate
1 cup unsalted butter
1 tablespoon instant coffee
5 large eggs, separated
⅓ cup brown sugar
1 pinch salt
5 tablespoons warm water
2 tablespoons cocoa powder
1 ⅛ cups chopped dark chocolate
⅞ cup light cream
5 ounces mascarpone cheese
1 tablespoon white sugar
1 pinch salt
1 cup chopped white chocolate
2 teaspoons gelatin powder
3 tablespoons water
⅞ cup light cream
5 ounces mascarpone cheese

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.
  • Place dark chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Stir in coffee and let cool slightly, about 5 minutes. Whisk egg yolks into the chocolate.
  • Whisk egg whites, brown sugar, and salt in a separate bowl until peaks are the consistency of firm snow. Fold into the chocolate mixture. Pour into the pan and smooth the top.
  • Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.
  • Prepare the second layer while the first layer is cooling. Mix water and cocoa powder together in a bowl. Melt dark chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
  • Whisk cream, mascarpone cheese, sugar, and salt together in a bowl. Add cocoa powder mixture and melted chocolate. Pour over the first layer. Refrigerate until set, at least 30 minutes.
  • Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
  • Dissolve gelatin powder in water; let stand for 5 minutes. Heat in a double boiler until melted, 2 to 3 minutes. Mix into the melted chocolate.
  • Whisk cream until soft peaks form. Add mascarpone cheese and mix until smooth. Fold in the chocolate-gelatin mixture. Pour over the second layer. Refrigerate cake until firm, at least 3 hours.

Nutrition Facts : Calories 652.2 calories, Carbohydrate 36.8 g, Cholesterol 191.6 mg, Fat 54.7 g, Fiber 2.4 g, Protein 8.4 g, SaturatedFat 27.7 g, Sodium 99.6 mg, Sugar 31.3 g

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