Frosting a cake
I don’t recommend using this cream to fully frost a cake or for multiple filling layers (one layer is fine). With too much handling, it can lose its firmness. For that, cream cheese frosting or buttercream are much sturdier options.
With this easy mascarpone cream recipe, you’ll always have a delicious cake filling or topping ready to go!
Why You’ll Love This Recipe
Mascarpone cream is one of my favorite base recipes that I make all the time. I use it as the base for my egg-free tiramisu, as a topping for a Dutch “sloffentaart”, or as a filling for other baked goods. As far as I’m concerned, mascarpone cream goes with just about anything.
The great thing about this mascarpone frosting is that it stays firm and holds its shape. That’s why I often use it instead of whipped cream, especially if the dessert won’t be served right away.
You can also flavor the cream, though I don’t always do that. A bit of cocoa powder turns it into a chocolate cream, and mixing in cookie pieces or lemon curd makes for a tasty variation too.
One of my favorites is orange mascarpone cream, though you can easily swap the orange for lemon. That way, you have a simple but delicious twist right away.
Recipe Ingredients
- heavy cream – or use heavy whipping cream
- vanilla sugar – or use a little bit of vanilla extract
- mascarpone cheese
- optional: powdered sugar, to taste
