Mascarpone is an Italian cream cheese that is very light, creamy, and delicious. It’s easy to find in the grocery store next to the speciality cheeses in the refrigerated deli section. This frosting is a mixture of Philadelphia and mascarpone cream cheeses. It is a nice light alternative to buttercream and has more character than a whipped cream topping yet its not as heavy as a traditional cream cheese frosting. In fact it is like a cream cheese and whipped cream topping had a delicious baby. This recipe can be used in a variety of dishes like for cakes, cupcakes, key lime pie, cheesecake, cookies, and more. Make sure you keep the frosting refrigerated and don’t allow it to sit at room temperature for more than 4 hours before returning it to the refrigerator. The sweetness is completely dependent on your palate and what you are pairing it with so get creative, give this recipe a try, and let me know what you think.
Serving size: 4 C.
Active time: 10 minutes
16oz Philadelphia cream cheese
8 oz Mascarpone cheese
1 C. heavy whipping cream
2-3 C. powdered confectioners sugar
1/2 t. salt
1. Add all of the ingredients to a large mixing bowl.
2. Using a hand mixer whip all ingredients together on low until all of the ingredients are incorporated then increase the speed to medium. Whip everything until the frosting is smooth and creamy.
3. Place the frosting in the refrigerator until you are ready to use it. Enjoy!
Notes and Variations:
- Leftover frosting can be stored in the refrigerator for up to two weeks in a tupperware.
- Frosting thickens as it chills.
- All mascarpone cheese can be used instead of the Philadelphia cream cheese.
- More or less sugar can be used.
- Vanilla can be added to taste. I recommend 1-2t.