mascarpone frosting

Learn how to make sturdy mascarpone frosting for piping designs on cake or cupcakes. This heavy cream-based recipe holds shape for days without melting.

Sturdy Mascarpone frosting that holds shape.

675 ml / 3 cups heavy whipping cream (cold from the fridge)

oz Mascarpone cheese (full fat)

sugar

real vanilla extract

salt

You can use a stand mixer or handheld one to make this frosting.

Use a beater attachment to loosen up the mascarpone cheese.

Start by beating mascarpone cheese for a minute scraping the sides in between.

Take it out with a spatula in a bowl and keep aside.

Change the beater attachment to a balloon whisk.

Now add chilled heavy whipping cream, confectioners’ sugar, vanilla and salt to the stand mixer bowl.

Start whipping on a low speed.

Gradually increase the speed to medium and whip until soft peaks form.

It may take 3-4 minutes.

Now add in the mascarpone cheese.

Continue to whip on low speed until the cheese is incorporated and looks lump-free.

Keep a close eye on the frosting after adding mascarpone.

Whip on high speed until you just see deep streaks forming and the frosting is about to reach stiff peaks.

Once you see the whipping streaks are getting more prominent in the bowl, stop the electric or the stand mixer.

Whip remaining frosting by using the whisk attachment in your hand and going in circular motion i.e manually whipping the cream.

This gives you more control and less likely to form a butter disaster.

It’s really easy to get it wrong when using the electric whisk throughout.

If you whip heavy whipping cream for a longer time then it will clump up separate and turn into butter.

Your frosting is ready when the whisk attachment can hold the frosting well even when turning upside down.

Refrigerate the frosting until ready to use.

Decorate your bakes the same day for the best results.

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Learn how to make sturdy mascarpone frosting that holds shape. This recipe is perfect to pipe decorations on cake.

Sturdy Mascarpone Frosting

These tiramisu macarons have an espresso French macaron shell and are filled with a mascarpone Kahlua frosting and then dusted with cocoa powder!

Tiramisu Macarons

egg whites (room temperature)

cream of tartar

granulated sugar

almond flour (sifted)

powdered sugar (sifted)

cocoa powder (sifted)

espresso powder (sifted)

unsalted butter (room temperature)

mascarpone cheese (room temperature)

powdered sugar

coffee liqueur (substitute brewed espresso)

Sift together almond flour, powdered sugar, cocoa powder, and espresso powder into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.

Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Let the espresso macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Macarons

In a stand mixer fitted with the paddle attachment, cream together the softened butter and mascarpone cheese until completely smooth.

Then add in the powdered sugar and beat on slow until combined.

Add in the coffee liqueur, then beat the frosting for 2-3 minutes on high speed until light and fluffy.

Match up your shells before filling, and then turn one side over.

Very lightly dust the tops of the macarons with a little extra cocoa powder. Then pipe the Kahlua mascarpone frosting in the center and top with the other shell.

Put the assembled tiramisu macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture.

Mascarpone Filling

These raspberry lemon macarons have a light, French macaron shell filled with lemon mascarpone frosting and tangy raspberry jam!

Raspberry Lemon Macarons

raspberries (fresh

lemon juice

cornstarch

yellow gel food coloring (optional)

mascarpone cheese

lemon zest (optional)

raspberry jam

Add all of the jam ingredients to a large saucepan over medium-low heat. 

Allow the jam to simmer for about 20 minutes, stirring frequently until thickened.

Transfer the jam to a glass jar and allow to cool to room temperature. Store in the fridge for up to two weeks.

Raspberry Jam

Sift together almond flour and powdered sugar into a large bowl and set aside.

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.

Add in 1-2 drops of yellow food coloring, then continue to whisk on high until stiff peaks form.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Add in the lemon zest and 1-2 teaspoons of the raspberry jam (to taste). If desired, pass through a fine mesh strainer first to remove the seeds.

Then beat the frosting for 3-4 minutes on high speed until light and fluffy.

Match up your shells before piping, and then turn one side over. Pipe the mascarpone frosting around the edge of the macaron shell. Then add a small scoop of homemade raspberry jam in the center (about ½ teaspoon) then top with the other shell.

Put the assembled raspberry lemon macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Mascarpone Frosting

These blueberry mascarpone macarons have a light, French macaron shell and are filled with a simple mascarpone cheese frosting and blueberry jam.

Blueberry Mascarpone Macarons

blueberries (fresh

purple gel food coloring (optional)

I recommend making the jam the night before you want to make the macarons so that it has time to fully cool.

Add all of the blueberry jam ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for 10-15 minutes, stirring frequently until thickened. Transfer the jam to a glass jar and allow to cool to room temperature.

Blueberry Jam

Sift together almond flour and powdered sugar into a large bowl and set aside. 

Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate).

Once all the sugar is added, turn the mixer to the highest setting and whisk until soft peaks form.

If desired, add in 1-2 drops of gel food coloring. Then continue to beat on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Match up your shells before filling, and then turn one side over. 

In a large bowl using a handheld or stand mixer, cream the mascarpone cheese, powdered sugar, and lemon juice until smooth. Then beat on high speed for 2-3 minutes until the frosting is super light and fluffy.

Once the macarons are cooled, pipe the mascarpone around the edge of the macaron shell. Then add a small scoop of blueberry jam in the center (about ½ teaspoon). Then top with the other shell.

Put the assembled blueberry mascarpone macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Tiramisu Cookies are an Italian delight! Bake a batch of sweet and bitter coffee cookies with a whipped topping to spruce up any occasion!

Easy Tiramisu Cookies Recipe with Mascarpone Frosting

bag snickerdoodle cookie mix (cinnamon sugar packet removed)

espresso powder

salted butter, melted

tub mascarpone cheese (room temperature)

tub whipped topping

instant pudding mix

cocoa powder

Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper or spray with baking spray.

Whisk together the cookie mix and espresso powder until combined in a large mixing bowl.

Add the melted butter and large egg and mix together until combined, about 1-2 minutes.

Using a 1 ½ Tablespoon cookie scoop, for balls of dough and place them on the prepared baking sheet.

Place the prepared cookie dough in the refrigerator for 15-30 minutes to chill.

After the dough has chilled, bake for 7-11 minutes or until golden brown on the edges and set in the middle.

Allow the cookies to cool completely before frosting.

When ready to serve, make the frosting by beating the mascarpone cheese in a large mixing bowl with a hand or stand mixer until fluffy.

Add in the whipped topping and cheesecake instant pudding mix and beat for 1-2 minutes, until combined, thick and fluffy.

Using a piping bag and a large 2A Wilton or similar piping tip, pipe frosting onto each cooled cookie in a large spiral.

Dust the cookies with cocoa powder before serving.

Oh wow, these Tiramisu Cookies were an absolute hit at our family gathering! So easy to make and incredibly delicious!

oh my god these cookies were amazing!! i brought them to a event at work and everyone loved them!!

Creamy and smooth Italian cheese frosting

Cup Unsalted soft butter ((60 grams))

Cup Powdered sugar ((125 grams))

Cup Mascarpone cheese, cold ((225 grams))

Vanilla extract

Cup Heavy whipping cream, cold ((240 milliliters))

Beat the butter for about 30 seconds, then mix in half the powdered sugar and mix until the sugar is moist.

Add the mascarpone cheese and the rest of the sugar and mix until incorporated. Then, add the vanilla extract.

Pour in the heavy cream and mix, starting with low speed and gradually increasing the speed to medium-high.

Mix until the frosting has thickened and you have a light, smooth mixture. Do not overmix; otherwise, the mascarpone cheese will curdle.

This whipped vanilla frosting is light, fluffy, and completely butterless—made with white chocolate, mascarpone, and a touch of gelatin for stability. It tastes just like vanilla bean ice cream and pipes beautifully onto cupcakes or cakes.

Whipped Vanilla Frosting

oz chocolate

heavy cream (hot)

tbsp heavy cream (cold)

vanilla

mascarpone cheese (cold)

gelatin

tbsp cold water (to bloom)

Stir

Stir together 1¼ tsp powdered gelatin and 2 tbsp cold water in a small bowl. Let sit 5–10 minutes. Set aside.

Heat

Heat the ½ cup heavy cream until steaming, do not boil.

Combine

In a large bowl, combine the chopped white chocolate and salt. Pour the hot heavy cream over the chocolate.

Let sit 2 mins, then stir gently until smooth. Use an immersion blender if needed.

Microwave

Microwave the bloomed gelatin for 5 seconds until just liquefied.

Stir into warm ganache until fully dissolved.

Add in 5 tbsp cold cream and vanilla bean paste until glossy, smooth and fully emulsified.

Refrigerate

Refrigerate 6+ hours or overnight until thick like pudding.

Whip

Add ¼ cup cold mascarpone to the mixture, then whip on medium-low speed until fluffy and holding soft-stiff peaks. Go slow, dont rush this process.

Stop

Stop the second it holds shape—overwhipping will break the emulsion. Enjoy!

What would happing if you frost with it? Would you say it’s too soft?

What am i doing wrong? Everything was fine, but been whipping for a few minutes and it's still liquid. When you say "take your time", what is a reasonable amount of time?

A new go- to recipe! This stuff is AMAZING. I halved the recipe and it still worked beautifully. Next time I won’t halve it just to have some leftover! The texture is perfect and the flavor is literally vanilla ice cream.

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Tender and moist cake layers made with olive oil, ricotta and lemon, stacked with layers of strawberry basil compote and mascarpone frosting.

Olive Oil Ricotta Cake with Strawberry Basil Compote

(360 g) all-purpose flour

(12 g) baking powder

(5.6 g) salt

olive oil

(350 g) sugar

eggs, (room temperature)

(6 g) lemon zest (about one large lemon)

(500 g) ricotta cheese, (room temperature)

strawberries, (quartered)

(100 g) granulated sugar

(30.25 g) lemon juice

(3 g) lemon zest

(8.12 g)cornstarch, (sifted)

(.8 g) finely chopped basil

(226 g) unsalted butter. (room temperature)

mascarpone cheese, (room temperature)

(625 g) powdered sugar, (measured and then sifted)

(43.3 g) heavy whipping cream

(4.2 g) lemon extract

Preheat the oven to 325 degrees F. Prepare three 8-inch cake pans with spray, parchment paper and spray again. Set aside.

In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside

Cream the olive oil and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute. Stir in the lemon zest.

Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.

With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.

Evenly distribute the batter among the three cake pans (about 16 ounces of batter in each pan) and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.

Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

FOR THE CAKE

In a medium saucepan, combine the strawberries, lemon zest, lemon juice, basil and sugar. Cook over medium heat, stirring occasionally, until the strawberries are soft and the juices start to boil.

Remove from the heat and puree in a blender until smooth.

Return the puree to the saucepan and add the sifted cornstarch. Cook on low until mixture thickens. Cool completely before using in the cake.

I recommend making the compote a day or two before you assemble the cake. The compote can be stored in an airtight container in the refrigerator for up to a week or in the freezer for a month.

FOR THE COMPOTE

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