Mascarpone Coffee Frosting
Mascarpone Coffee Frosting is my nr 1 choice of frosting whenever I make a frosting to decorate my chocolate cupcakes.
This frosting is so incredibly light and fluffy. It has a wonderful coffee flavor and just melts in your mouth as if you were eating a delicious coffee ice cream.
Mascarpone is a super-soft cheese, like a cross between heavy cream and cream cheese, whipped up together with heavy cream make for a super stable frosting.
This frosting is mixed in less than 3-4 minutes into a thick stable coffee frosting that is perfect to pipe onto your cupcakes or used as a filling into your cakes.
If you love coffee, you are going to love this frosting; try it together with "my best chocolate cupcake recipe" ( search my app). It is the perfect combo!
Before you make this frosting.
Make sure to use cold mascarpone, cold heavy cream, and cold-brewed coffee when making this frosting.
I prefer using my Electric beater as I feel I have more control and less chance for over-whipping, and it takes just a few minutes to whip it up.
Coffee
→ To achieve an intense coffee flavor for this frosting, make strongly brewed coffee or use dried instant coffee granules diluted in hot water ( make it strong) or use instant espresso powder and add hot water ( make it strong). For this frosting make sure to use cold coffee.
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; look for a cream that has the highest fat content, 36% to 40%.
mascarpone 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.
Mascarpone Coffee Frosting
- 400 gram heavy cream, cold (35 to 40 %)
- 250 gram mascarpone or cream cheese, cold
- 100 gram powdered sugar or white sugar
- 2 teaspoon vanilla bean paste
- 3 to 4 tablespoons strongly brewed coffee, cold ( see note)
Direction for the mascarpone coffee Frosting
- Make Strongly brewed coffee or espresso coffee and place the warm coffee into the fridge to cool while you prepare the frosting.
- Sift your powdered sugar through a mesh strainer.
- In a large bowl using an electric beater ( or in the bowl of a stand mixer fitted with the whisk attachment) add 250 grams cold mascarpone, 400-gram cold heavy cream, and 100 gram sifted powdered sugar, and 2 teaspoon vanilla bean paste.
- Whip on low speed for a minute, then turn the mixer up to medium-high speed and whip until fluffy and thick. About 3-4 minutes)
- Take the brewed coffee out of the fridge, Add the coffee, and with a spatula combine until smooth.
- For maximum freshness and deliciousness, use immediately.
- For ideal spreading consistency on cakes, or to pipe onto cupcakes it is best used the coffee 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.
- Use immediately if you plan to decorate cupcakes it pipes most beautiful if piped on cupcakes right after you whip it up.
- Mascarpone Coffee Frosting can be stored in an airtight container in the fridge for up to 2 days.
For step by step pictures how to make
→ Mascarpone coffee frosting
Click → here.
