Cannoli Cream Frosting
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8 ozmarscarpone cheese, softened
6 Tbspunsalted butter, softened
3 1/2 cpowdered sugar
1/4 tspcinnamon, optional
1/2 tspzest of one lemon, or orange, or mixed, optional
1-2 Tbspwhole milk, 1/2 and 1/2, or light cream
How to Make Cannoli Cream Frosting
- Be sure to allow marcarpone and butter to soften to room temp before starting.
- With 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.
- Makes 3 cups, enough to frost:
24 cupcakes OR
9x13 sheet cake OR
9" 2 layer cake