MASCARPONE FROSTING
This lovely mascarpone icing is incredibly versatile and can be used to decorate a variety of different cakes.
Provided by Fioa
Categories Desserts Frostings and Icings Cream Cheese
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- Combine cream, mascarpone cheese, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add the sugar gradually and keep mixing until frosting is smooth and stiff peaks form, about 5 minutes.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 2 g, Cholesterol 29.1 mg, Fat 8.8 g, Protein 0.8 g, SaturatedFat 5.2 g, Sodium 9.4 mg, Sugar 1.6 g
MASCARPONE BUTTERCREAM FROSTING
A creamy and light buttercream frosting with natural vanilla flavor for your cakes or cupcakes. Make sure the ingredients are at room temperature to ensure a smooth texture.
Provided by Buckwheat Queen
Categories Desserts Frostings and Icings Buttercream
Time 5m
Yield 14
Number Of Ingredients 4
Steps:
- Place powdered sugar and butter in an electric mixer fitted with a paddle attachment. Start mixing on the lowest speed. Increase speed to medium and beat until fluffy, scraping down the sides occasionally, about 3 minutes.
- Add mascarpone cheese and vanilla paste; mix on medium-low until creamy. Do not overmix frosting at this point, or the butter and mascarpone could separate.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 22.5 g, Cholesterol 49.9 mg, Fat 18.7 g, Protein 1 g, SaturatedFat 11.3 g, Sodium 8.4 mg, Sugar 21.9 g
MASCARPONE SWIRL BROWNIES
Mascarpone swirl brownies - fudgy brownies with velvety smooth mascarpone swirls. Rich, decadent, chocolatey and very easy to make.
Provided by Jolina
Categories Dessert
Time 4h15m
Number Of Ingredients 14
Steps:
- Preheat your oven to 350F. Lightly grease a 9x13 inch pan then line with parchment paper with a slight overhang on each side. Grease the parchment paper as well. Set aside.
Nutrition Facts : Calories 216 kcal, Carbohydrate 28 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 26 mg, Sodium 130 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHOCOLATE MASCARPONE BROWNIES
These are, in a word, sublime. This is not a recipe to cut back on the quality of the ingredients; since you're going to be buying mascarpone cheese anyway (which isn't cheap), go for the gold and buy high-quality chocolate too. I like using the Lindt dark chocolate in this. Thanks to the Cookworks Show on Food Network Canada, where I saw this recipe being prepared and immediately knew it was a winner. After baking one batch, I knew I had gone to Brownie Heaven!
Provided by Lennie
Categories Bar Cookie
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F; have ready a buttered 8-inch square glass cake pan.
- First, prepare the brownies.
- In a small saucepan, melt the butter and bring it to just below a boil; have the chopped chocolate in a mixing bowl--pour the hot butter over the chocolate and let stand for 30 seconds.
- Stir until chocolate is completely melted.
- Sift in the sugar and cocoa powder (I do this through a sieve, not with a sifter).
- With a wooden spoon, beat in the mascarpone, eggs (30 minutes on the counter brings them to room temperature) and vanilla, mixing until smooth.
- Gently fold the flour and salt into the batter.
- Pour batter into prepared pan and spread evenly--this is important since, if the batter isn't spread evenly, it won't bake evenly.
- Place into preheated oven and bake for 45 to 50 minutes, or until a tester comes out clean (45 minutes did it for me).
- Place pan on a cooling rack and let brownies cool for 10-15 minutes, while you now make the ganache.
- Place chopped chocolate in a mixing bowl; in a small saucepan, bring the cream and the butter to just below the boiling point, over medium heat.
- Pour this hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until smooth; ganache is now ready to use and can be spread over the brownies.
- Should you wish to wait a bit, make sure the ganache is warm when you spread over the brownies, as it does firm up which makes spreading hard to do.
- Don't cut into the brownies until ganache has firmed up; I find it best to put the brownies into the fridge to speed this along; once the ganache is firm the brownies do not need to be kept in the fridge, though.
Nutrition Facts : Calories 305.6, Fat 25.6, SaturatedFat 15.7, Cholesterol 78.8, Sodium 58.4, Carbohydrate 22.2, Fiber 3.7, Sugar 12.8, Protein 4.5
CHOCOLATE MASCARPONE BROWNIES
Totally decadent brownie recipe!
Provided by RecipeGirl.com
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Butter an 8-inch square pyrex pan.
- Place the chopped chocolate in a mixing bowl; set aside. In a small glass bowl, melt the butter in a microwave, just until melted- don't let it cook and bubble (if no microwave, melt quickly on the stove instead). Pour the butter over the chocolate and let stand for 30 seconds. Stir until the chocolate is completely melted and the butter is well incorporated. Sift in the sugar and cocoa powder.
- With a wooden spoon, beat in the mascarpone, eggs and vanilla, mixing until smooth. Gently fold in the flour and salt.
- Pour the batter into the prepared pan and spread evenly. Bake 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack and let the brownies cool 10 to 15 minutes while you make the ganache.
- Place the chopped chocolate in a mixing bowl. In a small saucepan, bring the cream and butter to just below boiling point, over medium heat. Pour this hot mixture over the chocolate and let stand for 30 seconds, then stir until smooth. Pour the ganache over the brownies while still warm, and spread to cover evenly.
- Let the ganache firm-up before cutting. It's best to refrigerate them until quite firm. Once the ganache is firm and the brownies have been cut, they do not need to be kept in the refrigerator.
Nutrition Facts : ServingSize 1 brownie, Calories 349 kcal, Carbohydrate 26 g, Protein 4 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 91 mg, Sodium 62 mg, Fiber 2 g, Sugar 19 g
MASCARPONE BROWNIES WITH FROSTING
Make and share this Mascarpone Brownies With Frosting recipe from Food.com.
Provided by Sassy in da South
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350ºF.
- Spray a 9 x 9-inch pan with non-stick cooking spray.
- Combine the flour, baking powder and salt in a small bowl.
- Melt 1/2 cup of butter with the chocolate.
- Meanwhile, in the bowl of a mixer using a paddle attachment, beat the mascarpone, 6 tablespoons of softened butter, and the sugar until light and smooth.
- Add the eggs to the cheese mixture one at a time and thoroughly scrape the bowl after each egg is added.
- Add the vanilla and mix.
- Add the melted chocolate and mix just until combined.
- Finally, add the dry ingredients and nuts and mix slowly just until combined.
- Pour into the prepared pan and bake approximately 45 minutes or until a toothpick is inserted and comes out clean.
- The brownies will rise during the baking process, but after being removed from the oven will collapse to a normal height. Remove from oven and allow to cool.
- For the frosting, melt chocolate with butter and milk in saucepan.
- Allow to cool.
- Beat mascarpone until well combined.
- Beat in vanilla and melted chocolate mixture.
- Add in confectioners sugar, scraping down the bowl as you go.
- When it has all been incorporated, beat on high speed for 1-2 minutes, until icing is smooth.
- Frost brownies with icing.
MASCARPONE FROSTING
Use this mascarpone frosting recipe to make delicious Tiramisu Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, 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.
CREAMY MASCARPONE FROSTING
Mascarpone, a triple-cream cheese available at most grocery stores, adds a rich, silky component to a frosting. The texture is ideal for holding swoops and creating a snowdrift-like effect when slathered on with an offset spatula.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Yield Makes 6 cups (enough for one 8-inch layer cake)
Number Of Ingredients 6
Steps:
- Let mascarpone stand at room temperature for 30 minutes.
- Beat butter and cream cheese with a mixer on medium-high speed until pale and fluffy. Beat in confectioners' sugar, vanilla, and orange zest until combined. Beat in mascarpone until just combined.
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MASCARPONE BROWNIES - NEVER NOT HUNGRY
From nevernothungry.com
Category Bars & BrowniesEstimated Reading Time 4 mins
- Preheat the oven to 325°. Cut two large strips of parchment to fit into an 8-inch square glass pan, allowing enough to overhang the pan and provide “handles” for you to remove the brownies. Spray with nonstick cooking spray.
- In a small microwave-safe bowl, add the chocolate and butter. Microwave for 30 seconds and stir. Continue to heat in 15-second intervals, stirring after each heating, until the butter and chocolate have just melted. It should take about 1 minute.
- Sift the sugar and cocoa powder together into a large bowl. Add the melted chocolate mixture and stir to combine. Add the mascarpone, eggs, espresso powder and vanilla extract and stir to combine. Add the flour and salt, and gently fold to combine. Pour the batter into the prepared pan. Bake for 40 to 50 minutes, until a toothpick inserted into the center comes out with a few crumbs. Cool in the pan for 15 minutes and remove using the parchment handles onto a cutting board. Allow to cool completely. I know it’s tempting to eat warm brownies, but these are so moist that they really need to cool completely.
- To make the frosting, combine the cream and mascarpone cheeses and butter in a mixing bowl and beat to combine. Mix in the powdered sugar, one cup at a time, until smooth and creamy. Add the cocoa powder and vanilla extract and mix one more time to thoroughly combine. Add more powdered sugar, if desired, to reach your preferred sweetness and consistency. Spread on the cooled brownies and cut into small squares to serve.
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