This not-to-sweet whipped icing is the perfect topping to just about any baked good. With only a few ingredients, it comes together in just a few minutes. It’s quite rich yet remarkably light both in texture and flavor, and can be sweetened to your preference.
You can download and instantly print this recipe below!
Since this icing is based on a whipped cream, it’s important not to let it get too warm (like on a hot summer day) or it may melt! It’s best to keep it refrigerated until just before serving.
This Whipped Mascarpone Icing is also a superb filling for cakes, cupcakes, or nearly cool pastry. Basically, it’s heavenly so you need to make it!
Ingredients you will need:
1 C. mascarpone cheese
1 C. heavy cream
4 T. organic cane sugar
1 tsp. rum (optional)
1 tsp. vanilla (optional)
In the bowl of an electric mixer, combine the cheese, heavy cream, rum and vanilla and beat with a whisk attachment on medium speed for a few seconds to combine.
Turn to high and gradually add the sugar, one spoonful at a time. Beat until stiff peaks are formed. (Be careful not to over-beat or you’ll make butter!)
Keep chilled until time to serve.
Leave out the rum for a plain vanilla icing.
Leave out the vanilla and rum for a super simple icing or cake filling.
And that’s pretty much it! This icing is so incredibly easy to make, yet it’s such an elegant way to top a dessert or even a cupcake. Its structure is much more stable than plain-whipped cream and can easily hold it’s shape if kept chilled.
Please let me know if you love this icing as much as I, and how you use it! You won’t be disappointed with this one, as long as you remember to keep it chilled on a hot day. Enjoy!