Ingredients
Scale
- 1 stick unsalted butter (softened at room temp)
- 1 8oz container of mascarpone (at room temp)
- 4-5 c powdered sugar
- a few drops vanilla extract
- pinch of salt
- 3-4 tbps whole milk
Instructions
- In the bowl of a stand mixer, combine the butter & mascarpone cheese.
- Add the powdered sugar and on the lowest setting, begin to combine the sugar.
- Add the vanilla, salt and 3 tbsp of milk. Increase the speed to high and beat for 1min. If the frosting feels too thick, add more milk until it is creamy, smooth & spreadable.
- Refrigerate for 15min prior to frosting your cake. Promptly return cake to the fridge if not serving immediately.
Notes
-My grocery store only had 8.8oz containers of mascarpone- I used the entire container and the recipe worked just fine.
-This frosting has a lower melting point and can soften quickly. Keep cakes cool; you may need to pop the frosting into the fridge for 15min to make it easier to work with as your frosting your cake.
-Will generously frost two 9" cakes or 24 cupcakes.
Recipe by OwlbBaking.com