cream cheese and mascarpone frosting

Name: Cream Cheese and Mascarpone Frosting
Prep time: 5 min
Cook time: 10 min
Cuisine: American
Ingredients: 1 cup(s) (8 oz.) unsalted butter at room temperature; 1 cup(s) (8 oz.) cream cheese at room temperature; 2 cup(s) powdered sugar; 1 teaspoon(s) pure vanilla extract; 1 pinch(es) kosher salt; 1 cup(s) (8 oz.) mascarpone cheese

8 Pinches

Penny Burdge

Lenexa, KS

Updated on Nov 17, 2017

I was looking for a way to update plain old cream cheese frosting. I thought, bet you can use mascarpone. After some searching, I found this recipe on Epicurious.com. It was meant for Red Velvet cupcakes - I'm not a fan of Red Velvet anything, but decided this would be the perfect update for my Grandma Beck's Carrot Cake.

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prep time 5 Min

cook time 10 Min

method No-Cook or Other

yield Enough to frost a two layer cake or 24 cupcakes.

Ingredients

1 cup (8 oz.) unsalted butter at room temperature
1 cup (8 oz.) cream cheese at room temperature
2 cups powdered sugar
1 teaspoon pure vanilla extract
1 pinch kosher salt
1 cup (8 oz.) mascarpone cheese

How To Make cream cheese and mascarpone frosting

Step 1

In the large bowl of an electric mixer fitted with the paddle attachment, beat together the butter and cream cheese until well blended. Beat in the powdered sugar on medium-high speed until light and fluffy.

Step 2

Beat in the mascarpone on very low speed until just combined. (Be careful; once you've added the mascarpone, excessive beating can make the frosting curdle.)
Step 3

Stir in the vanilla or extract until well blended.
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