cannoli cream frosting, sandy
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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prep time
cook time
method
No-Cook or Other
yield
makes 3 cups
Ingredients
- 8 ounces marscarpone cheese, softened
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
- 3 1/2 cups powdered sugar
- 1/4 teaspoon cinnamon, optional
- 1/2 teaspoon zest of one lemon, or orange, or mixed, optional
- 1-2 tablespoon whole milk, 1/2 and 1/2, or light cream
How To Make cannoli cream frosting, sandy
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Step 1Be sure to allow marcarpone and butter to soften to room temp before starting.
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Step 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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Step 3Makes 3 cups, enough to frost: 24 cupcakes OR 9x13 sheet cake OR 9" 2 layer cake
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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