675ml/ 3 cups heavy whipping creamcold from the fridge
16ozMascarpone cheesefull fat
147grams/ 1 ½ cup confectioners’ sugari.e icing sugar
1tablespoonreal vanilla extract
You can use a stand mixer or handheld one to make this frosting.
Use a beater attachment to loosen up the mascarpone cheese.
Start by beating mascarpone cheese for a minute scraping the sides in between.
Take it out with a spatula in a bowl and keep aside.
Change the beater attachment to a balloon whisk.
Now add chilled heavy whipping cream, confectioners’ sugar, vanilla and salt to the stand mixer bowl.
Start whipping on a low speed.
Gradually increase the speed to medium and whip until soft peaks form.
It may take 3-4 minutes.
Now add in the mascarpone cheese.
Continue to whip on low speed until the cheese is incorporated and looks lump-free.
Keep a close eye on the frosting after adding mascarpone.
Whip on high speed until you just see deep streaks forming and the frosting is about to reach stiff peaks.
Once you see the whipping streaks are getting more prominent in the bowl, stop the electric or the stand mixer.
Whip remaining frosting by using the whisk attachment in your hand and going in circular motion i.e manually whipping the cream.
This gives you more control and less likely to form a butter disaster.
It’s really easy to get it wrong when using the electric whisk throughout.
If you whip heavy whipping cream for a longer time then it will clump up separate and turn into butter.
Your frosting is ready when the whisk attachment can hold the frosting well even when turning upside down.
Refrigerate the frosting until ready to use.
Decorate your bakes the same day for the best results.
US standard baking cup size used - 1 cup = 240 ml.Makes enough frosting to frost two 8” cake ( 4 layers) and 12 standard size cupcakes.You may increase or decrease the recipe as preferred.You may use a handheld electric mixer or a stand mixer to make this frosting.Use a beater or a spoon to loosen up Mascarpone cheese.Use a balloon whisk attachment for whipping chilled heavy cream.Helpful tips to make the best Whipped cream Mascarpone frosting
Always use chilled heavy whipping cream straight out of the fridge.
Take out Mascarpone cheese out of the fridge 10 minutes before starting with the recipe.
The cheese still has to be cold and not on room temperature.
Beat Mascarpone cheese first or in a separate bowl to loosen it up for easy mixing later on.
Do not over whip the heavy cream as it will turn into butter and render useless.
How to know if the heavy cream and mascarpone cheese is whipped enough for stable frosting?Whisk it until stiff peaks form and not just soft peaks.The frosting is successfully ready when the whisk attachment can hold the frosting well even when turning upside down.How to store Whipped cream Mascarpone frosting?Whipped cream mascarpone frosting stays well for up to 3 days in the fridge.I suggest piping, filling or decorating the cake with this frosting on the day it is made or the very next day.How to store cakes or cupcakes frosted with sturdy mascarpone cheese frosting?Always store cakes made with mascarpone cheese whipping cream frosting in the fridge.Once you frost the cake and refrigerate the icing will not fall flat, turn runny or melt.It stays stable for days without losing shape.The frosted cakes or cupcakes stay well in the fridge for up to 4-5 days.Does the mascarpone cheese frosted cake hold well on room temperature?Yes, it does provided it’s kept away from the sunlight and in an AC room or in a cool environment.It will stay put at the venue for 4-5 hours without the frosting melting. I have done this many times.