Raspberry Mascarpone Frosting
A fruity and fresh mascarpone raspberry frosting that tastes like a delicious raspberry ice cream and pipe like a dream onto cupcakes.
This raspberry frosting is so delicious and made in minutes, perfect for filling in cakes or as a topping for your cupcakes.
If you are using this frosting to pipe onto cupcakes, be aware because of the real fruit in the frosting, the color will change after some hours.
Before you start
Read the recipe completely; make sure you have everything you need.
For all the step-by-step pictures scroll to → Notes and click on the clickable link
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Bakers Note
→Heavy whipping cream, always look for a cream that is highest in fat content 38 % to 40 %; it will make the most stable and delicious mascarpone raspberry frosting
→Mascarpone is a super-soft cheese, like a cross between heavy cream, sour cream, and cream cheese. Whipped up together with heavy cream makes for a super stable frosting.
→Make sure your heavy cream, mascarpone, and raspberry puree/juice are super cold before you start making this raspberry mascarpone frosting.
→Citric acid is also known as sour salt/ lemon salt it gives a lovely lemon boost to the frosting and makes it a bit more fruity. If you can’t find it just leave it out.
→I used an Ateco #849 to pipe a beautiful swirl on this cupcake as seen in the picture above.
Raspberry puree/juice
- 300 gram fresh raspberries or frozen
- 1 tablespoon sugar
- 1 tablespoon fresh lemon juice
Raspberry Mascarpone Frosting
- 450 gram heavy cream, cold ( 38% to 40%)
- 250 gram mascarpone, cold
- 100 gram powdered sugar
- 1/4 teaspoon Citric acid *note
- 2 teaspoon vanilla bean paste
- 100 to 150 gram raspberry puree/juice, cold *note
Directions for the Raspberry puree/Juice
- If you want a smooth look on the frosting without any raspberry seeds in it, as seen in the first photo, I recommend you use only the juice of the raspberries; You skip the step of pressing the raspberry through a strainer; you want pure raspberry juice which is more liquid. Leave the soft raspberries untouched when you run the raspberries through a strainer, and use the raspberry's leftovers as jam in yogurt. If you want a raspberry frosting that has a more authentic look than raspberries, make a raspberry puree as described below.
- Combine 300-gram raspberries, one tablespoon sugar, and one tablespoon freshly pressed lemon juice in a medium saucepan and simmer for about 5 minutes. ( stir at times)
- After the raspberries soften, remove them from the heat and run through a strainer to remove just the juice of any seeds and collect the raspberry puree/juice.
- Transfer the raspberry juice/puree into a small bowl, and place it in the fridge until it is very cold. You will have leftovers.
Directions for the Raspberry Mascarpone Frosting
- In a large bowl using an electric beater or use a bowl of your stand mixer fitted with the whisk attachment, add 100 grams powdered sugar, 250-gram cold mascarpone, two teaspoon vanilla bean paste, a pinch of citric acid ( optional), and 450-gram heavy cream.
- Whip the mixture cream at low speed for one minute to combine everything, then turn the mixer to medium-low and whip until fluffy and thick. This step takes 2-3 minutes.
- Start by adding 100 grams of cold raspberry puree/ juice on top of the whipped mascarpone. Hold back the remaining 50 grams of raspberry puree/juice to see how much raspberry flavor you like in this frosting.
- Mix for a few seconds on low speed or Use your spatula and stir the raspberry puree/juice into the whipped mascarpone frosting. Don't overmix, or it gets grainy.
- Have a taste; if you want a more intense raspberry flavor, add the remaining 50 grams more.
- For maximum freshness and deliciousness, use immediately.
- For ideal spreading consistency on cakes or to pipe onto cupcakes, it is best to use the raspberry mascarpone frosting right away.
- This recipe will modestly frost a two-layer 20 cm / 8-inch layer cake; if you like a loftier frosted look for layer cakes, makes a 1 1/2 batch.
- 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.
- Raspberry Mascarpone Frosting can be stored in an airtight container in the refrigerator for up to 2 days.
For step by step pictures how to make
→ Raspberry Mascarpone Frosting
Click → here
