Mascarpone Frosting

Ingrédients

• 2 cups (16 ounces; 454 grams) of mascarpone cheese
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt
• 2 cups (16 ounces; 454 grams) heavy whipping cream
• 1 3/4 - 2 1/4 cups (400 - 500 grams) powdered sugar (confectioners sugar)

Préparation

1. 1

   Use an electric mixer to beat the mascarpone,...: Use an electric mixer to beat the mascarpone, vanilla, and salt for a minute or two to blend and aerate the mascarpone.

2. 2

   With the mixer running on medium-low speed, slowly...: With the mixer running on medium-low speed, slowly pour in the cream. Continue to beat until the mixture thickens enough to hold a soft peak. If you lift the beater from the frosting, a peak will form that slowly folds over onto itself. Be careful to not over mix or the frosting might curdle or split. (See note below for what to do if that happens.)

3. 3

   Add 1 3/4 cup (400 grams) of powdered...: Add 1 3/4 cup (400 grams) of powdered sugar and mix on medium-low speed to blend. Check the consistency and add more powdered sugar if you want the frosting to be thicker and sturdier. Store in the refrigerator in an airtight container until ready to use.