whipped mascarpone can be used to frost and fill cakes/cupcakes. You can change it to any flavor of your choice. Great for fruit cakes, tiramisu by adding instant coffee & coffee liquer, flavored curds and extracts.
1 pound mascarpone cheese, at room temperature
2 cups heavy cream
2/3 cup granulated sugar
Seeds scraped from 1 vanilla bean, or 2 teaspoons pure vanilla extract
Pinch table salt
Make the frosting: In a medium bowl, combine the mascarpone, cream, sugar, vanilla seeds or extract, and salt. Using an electric mixer, beat on low speed until almost smooth, 30 to 60 seconds. Increase the speed to medium high and beat until the mixture is thick and holds firm peaks, another 30 to 60 seconds. Don’t overbeat or the frosting will look grainy and curdle. Fill & frost cakes refrigerate 3 hrs to set.
Any flavored curds Lemon, orange, passion fruit – add 4T of curd (fold in last)
Any flavor extracts 2 tsp