Mascarpone Vanilla Bean Frosting
One of the most popular Frosting from my cupcake classes/events around the world.
Using mascarpone together with whipped cream gives a perfect balance and adds fluffiness magic to whip cream; it makes whip cream gloriously thick, stable, and extra creamy.
I love whipped mascarpone cream that is whipped to a soft and heavenly consistency that just melts in your mouth.
This frosting is silky and incredibly smooth and tastes like a delicious, good, quality vanilla bean ice cream, the vanilla bean paste; will take this frosting to the next level.
This frosting is stable enough to pipe onto your cupcakes or to fill or cover your cake with.
I hope this is going to be one of your favorite frostings too.
Before you start
Read the recipe completely, and make sure you have everything you need.
For all the step-by-step pictures, scroll to → Notes and click on the clickable link.
For questions related to my recipes, ask me on my inbox on Instagram @passionforbaking to reply to you with an audio message.
*Note
→Heavy Cream there are many different types of cream; the difference lies in the fat content. I use heavy cream with a 36 or 40% fat content, so it whips up very well and adds more richness to this delicious frosting. Heavy cream is often called either "heavy cream" or " heavy whipping cream; always look for a cream that is highest in fat content, 36% to 40%.
→Mascarpone is a super-soft cheese, like a cross between heavy cream, sour cream, and cream cheese; if you can not find mascarpone cheese, you can use Cream cheese; Cream Cheese is not as rich as mascarpone and not as smooth and soft.
→A good quality Vanilla bean paste gives the best vanilla flavor to this frosting; I buy it online or at specialty baking stores. You can also use a fresh vanilla bean. Use a sharp knife to split the vanilla bean lengthwise and scrape the seeds into the rest of the ingredients when you whip it up.
→For the perfectly pink whipped mascarpone, I use pink pitaya powder to get a natural pink color. I use organic freeze-dried → pink pitaya powder, the pink powder is rich in antioxidants and often used in smoothies to make bright smoothie pink. You need two tablespoons to get a lovely pink tone to your whipped mascarpone. You find it at some grocery stores like whole food or on amazon. I use this → one This step is optional but if you love a beautiful pink tone, this is all-natural and won't affect the taste of the mascarpone.
Mascarpone Vanilla Bean Frosting
- 500 gram heavy cream, very cold, 38 to 40 %
- 125 to 250-gram mascarpone, semi-cold
- a pinch of fine sea salt, optional
- 100 gram powdered sugar or white sugar
- Two teaspoons or one tablespoon of vanilla bean paste
Perfectly Pink Whipped Mascarpone
- 100 grams powdered sugar, sifted
- 2 tablespoons pink pitaya powder, optional
- A pinch of fine sea salt, optional
- 125 to 250-gram mascarpone, semi-cold
- 500 gram heavy cream, 35 to 40 % very cold
- 1 1/2 teaspoon vanilla bean paste
For this frosting, you can use 125 up to 250 grams of semi-cold mascarpone cheese; 125 grams will whip it into a thick, fluffy, and heavenly consistency that just melts in your mouth, and using 250 grams of mascarpone cheese makes it slightly thicker and more stable. To decorate cupcakes, it is recommended to use 250 grams of mascarpone.
mascarpone Vanilla Bean Frosting
- Before you start the colder the cream, the easier and more successful it will whip and creates the lightest whipped mascarpone! for best results, take the cream out of the fridge and chill the cream in the freezer for 15 minutes before you start. If you don't have a freezer, just make sure your cream is really, really cold; a slightly warm cream does not whip up well. Especially not in the summertime.
- In the bowl of a stand mixer fitted with the whisk attachment ( or in a large bowl using an electric beater), add the 125 or up to 250-gram semi-cold mascarpone, 500-gram cold heavy cream, 100-gram confectioners sugar or white sugar, two teaspoons or one tablespoon vanilla bean paste, and a pinch of fine sea salt.
- Whip on low speed for a minute to dissolve powdered sugar and the mascarpone into the cream, then turn the mixer up to medium speed and whip until fluffy and thick but not too overly thick. It takes about 1-3 minutes.
- If, by chance, you have overbeaten the mixture, simply add a few teaspoons of heavy cream (straight from the refrigerator) and carefully blend it, making the cream perfect again!
- For maximum freshness and deliciousness, use immediately, or set aside in the refrigerator until ready to use; if the cream softens while in the refrigerator, re-whip until stiff peaks form before using.
- For ideal spreading consistency on cakes or to pipe onto cupcakes, it is best to use the mascarpone frosting right away.
- When frosting a cake with this frosting, be careful not to run your spatula over the frosting too many times, or you´ll overwork the cream, and it´ll become grainy.
- Mascarpone Vanilla Bean Frosting can be stored in an airtight container in the fridge for up to 24 hours; re-whip before using.
Perfectly Pink Whipped Mascarpone
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl and using an electric beater. Sift the 100 grams of powdered sugar and two tablespoons of pink pitaya powder. Add a pinch of fine sea salt and, with a whisk, combine.
- Add the 125 or up to 250-gram semi-cold mascarpone, 1 1/2 teaspoon vanilla bean paste, and 500-gram cold heavy cream.
- Whip on low speed for a minute to dissolve the mascarpone and powdered sugar into the cream. Stop the mixer, and scrape the side and the bottom of the bowl to make sure all of the powdered sugar and mascarpone is dissolved in the cream, then whip on medium speed ( never on high) for about 2 to 3 minutes until stiff peaks form.
- For maximum freshness and deliciousness, use immediately.
- Keep leftover whipped mascarpone in the refrigerator for 24 hours, and re-whip until stiff peaks form before using.
- If you want to use whipped mascarpone as a frosting on a cake for another occasion, be careful not to run your spatula over the frosting too many times, or you´ll overwork the cream, and it´ll become grainy.
For step by step pictures of how to make
→ Mascarpone Vanilla Bean Frosting
Click → here
