cannoli cream frosting, sandy
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For anyone who knows me, they know my Italian family made cannoli shells and filling from scratch, my daughter became addicted to my Cannoli Dip, and anything cannoli is all right with me! So finding this recipe in my mother in law's recipes immediately made me smile. Cannoli and frosting? Oh the possibilities!
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yield
serving(s)
method
No-Cook or Other
Ingredients For cannoli cream frosting, sandy
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8 ozmarscarpone cheese, softened
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1/8 tspsalt
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6 Tbspunsalted butter, softened
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1 tspvanilla
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3 1/2 cpowdered sugar
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1/4 tspcinnamon, optional
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1/2 tspzest of one lemon, or orange, or mixed, optional
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1-2 Tbspwhole milk, 1/2 and 1/2, or light cream
How To Make cannoli cream frosting, sandy
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1Be sure to allow marcarpone and butter to soften to room temp before starting.
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2With a mixer beat both in large bowl until light and fluffy. Add 1 c powdered sugar, vanilla, salt, cinnamon and citrus zest and beat well. Scrape down bowl, beat in remaining sugar a little at a time and you will get smooth frosting. If it seems too thick, add 1-2 T whole milk, 1/2 and 1/2 or cream. If too runny, add a bit more sugar.
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3Makes 3 cups, enough to frost: 24 cupcakes OR 9x13 sheet cake OR 9" 2 layer cake
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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