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Whipped Mascarpone Frosting
A light and fluffy whipped cream and mascarpone topping for cakes and pies. Lightly sweetened and vanilla flavoured.
Course
Desserts
Cuisine
American
Keyword
Gluten-free
Essential Ingredient
Mascarpone
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
3
cups
Calories
680
kcal
Ingredients
1
cup
mascarpone
room temperature
1
cup
heavy cream
35%
1/4
cup
granulated sugar
1/2
vanilla bean, scraped
or 1 tsp pure vanilla
Instructions
In the bowl of a stand mixer fitted with the whisk, combine all of the ingredients.
Whip on high until the cream holds soft peak. Do not walk away; the cream whips very fast! Do not over mix as the frosting may become grainy.
Use immediately for frosting Rhubarb Carrot Cake. Leftover frosting may be refrigerated for up to 2 days.
Nutrition
Calories:
680
kcal
|
Carbohydrates:
21
g
|
Protein:
7
g
|
Fat:
63
g
|
Saturated Fat:
39
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
184
mg
|
Sodium:
72
mg
|
Potassium:
62
mg
|
Sugar:
17
g
|
Vitamin A:
2216
IU
|
Vitamin C:
1
mg
|
Calcium:
157
mg
|
Iron:
1
mg