Mascarpone Cream Cheese Icing Recipes

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MASCARPONE AND CREAM CHEESE ICING RECIPE - (3.8/5)



Mascarpone and Cream Cheese Icing Recipe - (3.8/5) image

Provided by kathybgood

Number Of Ingredients 5

1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
1 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
1 1/2 (360 ml) cups heavy whipping cream

Steps:

  • In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

MASCARPONE CREAM CHEESE FROSTING



Mascarpone Cream Cheese Frosting image

I saw this recipe on the food network. It was being used as a topping for banana bread. Only 4 ingredients and easy to make.

Provided by mariposa13

Categories     Quick Breads

Time 5m

Yield 10 serving(s)

Number Of Ingredients 4

8 ounces cream cheese (room temp)
1/2 cup butter (room temp)
1/3 cup mascarpone cheese
3 tablespoons honey

Steps:

  • Place first 3 ingredients into a bowl and mix well with an electric mixer. Add honey. Mix well. You may also add chopped walnuts on top of frosting if desired.

Nutrition Facts : Calories 179.7, Fat 17.1, SaturatedFat 10.8, Cholesterol 49.4, Sodium 132.8, Carbohydrate 5.8, Sugar 5.2, Protein 1.8

MASCARPONE FROSTING



Mascarpone Frosting image

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

1 cup heavy whipping cream
½ (8 ounce) container mascarpone cheese
1 teaspoon vanilla extract, or more to taste
2 tablespoons white sugar

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

CREAMY MASCARPONE FROSTING



Creamy Mascarpone Frosting image

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

8 ounces mascarpone cheese
3 sticks unsalted butter, room temperature
1 pound cream cheese, room temperature
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon finely grated orange zest

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.

MASCARPONE FROSTING



Mascarpone Frosting image

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

1 cup heavy cream
8 ounces mascarpone cheese, room temperature
1/2 cup confectioners' sugar, sifted

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.

MASCARPONE BUTTERCREAM FROSTING



Mascarpone Buttercream Frosting image

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

2 ½ cups powdered sugar
1 cup unsalted butter, at room temperature
¾ cup mascarpone cheese, at room temperature
1 teaspoon Madagascar vanilla paste

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

RED VELVET CUPCAKES WITH MASCARPONE CREAM CHEESE ICING



Red Velvet Cupcakes with Mascarpone Cream Cheese Icing image

Provided by Rebecca Rather

Categories     Cake     Mixer     Bake     Christmas     Marscarpone

Yield 12 Texas-sized cupcakes

Number Of Ingredients 22

1/4 cup (2 ounces) red food coloring
3 1/2 tablespoons high-quality unsweetened cocoa powder
1 cup (2 sticks) unsalted butter at room temperature
1 3/4 cups sugar
2 large eggs
2 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup buttermilk
1 cup sour cream
1 tablespoon distilled white vinegar
Icing
1 cup (2 sticks) unsalted butter at room temperature
1 cup (8 ounces) cream cheese at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of kosher salt
1 cup (8 ounces) mascarpone (Italian cream cheese, available at most grocery stores)
1 teaspoon vanilla or mint extract
Crushed peppermint candy for garnish (optional)

Steps:

  • Preheat the oven to 350°F. Grease jumbo muffin cups (3 1/2 inches in diameter and 2 inches deep) with butter or cooking spray, and lightly flour them, knocking out the excess flour, or line them with baking papers.
  • In a small bowl, stir the food coloring and cocoa powder together to make a smooth paste. Set aside. Using an electric mixer fitted with the paddle attachment, cream the butter and the sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating after each addition, then add the cocoa paste while continuing to beat. Reduce the mixer speed to medium and beat the batter for about 4 minutes. In a medium bowl, sift together the cake flour, all-purpose flour, salt, and baking soda. Stir the vanilla into the buttermilk (this can be done in the measuring cup). Add the flour mixture in 3 increments alternately with the buttermilk in 2 increments, starting and ending with the flour. Beat on medium speed just until the ingredients are combined. Add the sour cream and vinegar and beat on low speed until combined.
  • Fill the muffin cups three-fourths full with batter. Bake for 25 to 35 minutes, just until the cupcakes feel firm to the touch and a toothpick inserted in the center comes out clean. Do not overbake, or the cupcakes will dry out. Remove from the oven and let cool in the pans for 5 minutes, then unmold onto a wire rack and let cool completely before frosting.
  • To make the icing: In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy. Beat in the mascarpone on very low speed until just combined. (Be careful; once you've added the mascarpone, excessive beating can make the frosting curdle.) Stir in the vanilla or mint extract.
  • Frost the top of each muffin with the icing. Sprinkle the crushed peppermint candy, if using, evenly on the cupcakes.

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