Mascarpone frosting

Mascarpone frosting

By
From
Cupcakes
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
200g unsalted butter, softened
500g icing sugar
300g mascarpone, slightly softened

Method

  1. Place the butter and half of the sugar in a bowl and cream together on a high speed until very pale and fluffy. Add the remaining sugar with the mascarpone and beat on medium speed, scraping down the sides of the bowl to ensure no lumps remain. Beat until the mix is smooth, but do not over-beat or the mixture will become runny. If necessary, chill until firm enough to pipe.

Variations

  • Vanilla: Add half the seeds of a vanilla pod or 1½ teaspoons vanilla extract.

    Coffee: Add 1 teaspoon espresso powder or instant coffee.
Tags:
Peggy Porschen Parlour
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