CHOCOLATE MASCARPONE FROSTING
This recipe makes enough mascarpone frosting for a sheet cake, large round cake, or 12 cupcakes. If you want to make a layer cake, multiply the recipe by 1 ½ or even 2 to make sure you have enough for all the layers.
Provided by Shiran
Number Of Ingredients 4
Steps:
- This frosting needs to be used immediately to frost cake so make sure your cake is ready to be frosted.
- Sift cocoa powder and powdered sugar. Don't skip this step!
- Using a mixer fitted with the whisk attachment, whisk mascarpone cheese, cocoa powder and powdered sugar on medium speed until combined. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula. Because the cheese is cold it's ok if it takes 1-2 minutes or more until it's combined (If it doesn't come together easily, you can use the paddle attachment, and switch to the whisk attachment before adding the heavy cream). Add heavy cream and gradually increase speed to high. Whisk until desired consistency is reached; for a frosting that holds its shape well whisk until stiff peaks - keep whisking until the peaks stand straight up and appear firm when beaters are lifted up. Be careful at that point not to overwhip, which will cause the cream to have a grainy texture or eventually turn into butter. Use immediately.
WHITE CHOCOLATE MASCARPONE FROSTING
Make and share this White Chocolate Mascarpone Frosting recipe from Food.com.
Provided by Shirl J 831
Categories Spreads
Time 4h10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- In a small pan, warm the cream over medium heat till it feels hot, don't let it simmer. Place the chocolate in a heatproof bowl and pour the warm cream over top. Whisk till the chocolate melts. set bowl in ice bath till chilled. Place a piece of plastic wrap on the surface of the mixture and a second one over the bowl and place in fridge for 4 hours (can be done 1 day ahead) In the bowl with electric mixer fitted with whisk attachment, combine the cheese and half the white chocolate mixture and whip 2 minutes till mixed. Add he remaining chocolate mixture and mix on high till frosting hold a peak.
- **Mascarpone cheese is from Italy and is sold in small tubs in most stores. Yield is approx but it is enough to frost 12-16 cupcakes.**Time indicated is chill time.
Nutrition Facts : Calories 1432, Fat 124.4, SaturatedFat 76.8, Cholesterol 341.9, Sodium 192.4, Carbohydrate 73.8, Sugar 67.2, Protein 11.5
WHITE CHOCOLATE-MASCARPONE BUTTER
Provided by Melissa d'Arabian : Food Network
Time 5m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Put the white chocolate chips and vegetable oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted; let cool. Add the butter and mascarpone to the white chocolate mixture and beat with a mixer until combined. Chill before serving.
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
CHOCOLATE MASCARPONE LAYER CAKE
This is probably my favorite cake recipe of all time. Light, delicious, and rich, just not so easy to make. Garnish with fresh fruit or chocolate swirls.
Provided by chinchilla
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 5h45m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.
- Place dark chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Stir in coffee and let cool slightly, about 5 minutes. Whisk egg yolks into the chocolate.
- Whisk egg whites, brown sugar, and salt in a separate bowl until peaks are the consistency of firm snow. Fold into the chocolate mixture. Pour into the pan and smooth the top.
- Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.
- Prepare the second layer while the first layer is cooling. Mix water and cocoa powder together in a bowl. Melt dark chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
- Whisk cream, mascarpone cheese, sugar, and salt together in a bowl. Add cocoa powder mixture and melted chocolate. Pour over the first layer. Refrigerate until set, at least 30 minutes.
- Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
- Dissolve gelatin powder in water; let stand for 5 minutes. Heat in a double boiler until melted, 2 to 3 minutes. Mix into the melted chocolate.
- Whisk cream until soft peaks form. Add mascarpone cheese and mix until smooth. Fold in the chocolate-gelatin mixture. Pour over the second layer. Refrigerate cake until firm, at least 3 hours.
Nutrition Facts : Calories 652.2 calories, Carbohydrate 36.8 g, Cholesterol 191.6 mg, Fat 54.7 g, Fiber 2.4 g, Protein 8.4 g, SaturatedFat 27.7 g, Sodium 99.6 mg, Sugar 31.3 g
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