Mascarpone Frosting with Fresh Berries
Light, creamy mascarpone frosting perfect for topping with fresh berries, filling a 6-inch cake, or frosting 10–12 cupcakes.
Ingredients
Ingredients
- 1 cup heavy cream cold
- 4.5 oz mascarpone cheese cold
- 1/2 cup confectioners’ sugar sifted
- 1 tsp vanilla bean paste
- 1 1/2 cups mixed fresh berries such as strawberries, raspberries, blueberries, or blackberries, patted dry
Instructions
- Place the cold heavy cream, cold mascarpone cheese, sifted confectioners’ sugar, and vanilla bean paste into the bowl of a stand mixer or a large mixing bowl.
- Begin whipping on low speed for 20–30 seconds until the ingredients start to combine.
- Increase the speed to high and whip for 3–5 minutes, or until the frosting becomes thick, glossy, and holds stiff peaks that stand up without drooping.
- Stop mixing immediately once stiff peaks form to avoid overwhipping and a grainy texture.
- If the frosting becomes slightly grainy, add 1–2 tablespoons of very cold cream and mix on low speed just until smooth again.
- Use the mascarpone frosting right away to frost cupcakes, fill or frost a 6-inch layer cake, or spread over a cooled cake.
- Arrange the fresh berries on top of the freshly piped or spread mascarpone frosting just before serving, pressing them gently so they adhere without sinking.
Notes
- Keep both the mascarpone and the heavy cream very cold; this helps the frosting whip quickly and hold stiff peaks.
- Pat berries dry with a paper towel before placing them on the frosting so they do not weep and soften the topping.
- Store frosted desserts in the refrigerator and let them sit at room temperature for 15–20 minutes before serving for the best texture.
- You can make the frosting up to 1 day ahead; refrigerate covered and briefly whisk on low or stir by hand before using.
- Pat berries dry with a paper towel before placing them on the frosting so they do not weep and soften the topping.
- Store frosted desserts in the refrigerator and let them sit at room temperature for 15–20 minutes before serving for the best texture.
- You can make the frosting up to 1 day ahead; refrigerate covered and briefly whisk on low or stir by hand before using.