One of my daughters’s made this for cupcakes at a recently family reunion. I am NOT a fan of sweets, so for me to be posting this is saying something. She used it to frost some angel food cupcakes, but it would be good for a number of different cakes and was actually good on brownies too.
It a slight variation on a Martha Stuart recipe. The base recipe can be found at http://www.marthastewart.com/313528/mascarpone-frosting but she likes to add either orange or lemon zest as an optional ingredient.
- 1 cup heavy cream
- 8 ounces mascarpone cheese, room temperature
- 1/2 cup confectioners’ sugar, sifted
- 2 tsp orange or lemon zest (optional)
With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to over beat, 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.
We found that we could refrigerate this for 2-3 days and it was still yummy, even though the base recipe said to “use immediately”.