I have a mascarpone whipped frosting that I ADORE, and want to to use on a friend's baby shower cake. It's a small 2 tier semi-naked cake. I've used this frosting many times before, but am second guessing myself on whether or not it'll be sturdy enough for the filling. What do y'all think?
Here's the recipe proportions: (I would add lemon flavoring to it for the filling...)
1 8oz tub mascarpone cheese
2 cups heavy whipping cream
1 cup powdered sugar
1 tsp vanilla
has to be kept cold — idk — i’ve done this Martha Stewart cookie cake that uses a similar recipe with three cups of cream to 8oz of marscapone (recipe calls for four cups but one cup is reserved for the topping)
so I am familiar with a similar icing
so idk why this wouldn’t work for you especially for a small cake — but I would recommend using a cake recipe that doesn’t use butter because the texture of a once cold butter cake is stiff unless it is re-heated — and not a pound cake — something light and fluffy —
should work ok — beat the h out of it though — don’t under beat it!
when I make that cookie cake I add toffee kibble too by harvesting it out of heath bars and I use maker’s mark — it is legendary!! and I also wrapped it in edible lace fwiw —
but anyway I think your cake will be lovely
well not stiff but not soft like it was before getting it cold