Friday, November 22, 2013

Mascarpone Whipped Cream Frosting on White Cupcakes



Mascarpone Whipped Cream Frosting on White Cupcakes



I started using this cupcake recipe for a friend's wedding last summer (see White Cupcakes with Whipped Mascarpone, Raspberry, and White Chocolate recipe). The frosting was delicious as it was--very thick and creamy, but very light compared with butter cream frosting.  I ended up adding a cup of heavy whipping cream to that recipe, though, because one batch of frosting was not enough for one batch of cupcakes; but a double batch was too much. By adding the extra cup of cream, I got just the right amount of frosting AND I got a little bit of a lighter, creamier frosting. I think I even like this frosting better for cupcakes than my Stabilized Whipped Cream because it's richer and thicker than the whipped cream, without the heavy sweetness of a butter cream. So many people who've tried this frosting exclaim that they love it on cupcakes because it's so light, not too sweet. If you love sweet frosting, just go for the butter cream. But if you're looking for a light, yet rich tasting vanilla frosting, try this. I think you'll love it.

Mascarpone Whipped Cream Frosting

Ingredients:
  • 8 oz. mascarpone cheese
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups heavy whipping cream
Instructions:
In the bowl of a standing mixer fitted with a whisk attachment, mix the mascarpone, sugar, and vanilla on high until completely blended. Add whipping cream and mix on low until cream is mostly incorporated into the cheese/sugar mixture. Scrape bowl. Then whip on high until stiff peaks form.
Transfer to a piping bag fitted with your favorite cupcake frosting tip.

White Cupcakes with Mascarpone Whipped Cream Frosting
     --Adapted from KingArthurFlour.com

Ingredients:
  • 2 3/4 cup cake flour
  • 2 tablespoons King Arthur Flour Cake Enhancer (optional)
  • 1 2/3 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup butter, softened
  • 2 large eggs, whole
  • 3 large egg whites
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons LorAnn Princess Cake and Cookie Emulsion (original recipe calls for 2 teaspoons vanilla and 1 teaspoon almond extract)
  • 1 batch of mascarpone whipped cream frosting (recipe above)
  • 15 fresh strawberries 
  • 90 fresh blueberries 
Instructions:
  • Preheat oven to 350 degrees Fahrenheit. Line 30 muffin cups with cupcake liners.
  • In the bowl of a standing mixer fitted with a whisk attachment, mix all of the dry ingredients on low speed. Add the soft butter and mix until it all looks like wet sand.
  • Add the egg whites, one at a time, and then the whole eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl after each addition.
  • In a small bowl, whisk the milk with the vanilla and Princess Emulsion. Add this mixture, 1/3 at a time, to the batter. Beat 1-2 minutes after each addition, until fluffy. Scrape down sides and bottom of the bowl.
  • Transfer batter to a large zip top bag. Carefully seal the top and twist a top corner so that the batter is forced into the opposite bottom corner. Cut about 1/2 inch off the corner. Squeeze batter into each muffin cup to within 1/2 inch of the top. Do not overfill. 
  • Bake at 350 degrees for 17-20 minutes, or until a toothpick inserted in a center cupcake comes out clean.
  • Remove from oven and allow to cool in the pan for a few minutes. Then with a butter knife or offset spatula, remove cupcakes to a wire rack to finish cooling.
  • While cupcakes cool, prepare ganache (recipe below) and set aside to cool to room temperature. Baked cupcakes can be frozen for later use. Freeze in a single layer and store in an airtight container. Defrost at room temperature before frosting.
  • Prepare mascarpone frosting. Place frosting in a piping bag fitted with desired tip.
  • Pipe frosting onto the tops and top with half a strawberry and three blueberries. 
  • Keep refrigerated until ready to serve.
Makes 30 cupcakes.





14 comments:

  1. Thank you for this recipe. It came out great. Used it for a vanilla wafer/banana pudding cupcake. Held up wonderfully, and the cupcakes went very quickly.

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    Replies
    1. Excellent! I'm so glad to hear that. Thanks for taking the time to let me know the recipe worked well for you. :)

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  2. I used this on Blood orange scented cake with lemonchello filling with candied blood orange slices and it was a match made in heaven. Thank you for sharing!

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    Replies
    1. Oooooh! That does sound perfect. Do you have a blog where you post pics? I'd like to see it. :)

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  3. Can I color this frosting with my gel colors? Can I make my cake a day ahead?

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    Replies
    1. I have not tried coloring this frosting, so you'd be the first. I don't think it would cause any problems though. You can definitely make the cake a day ahead, and the frosting should be fine. If you think of it, let me know what you end up doing and how it turns out. :)

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  4. Thanks for the recipe! It sounds delicious and perfect for the lemon blueberry cake I plan to make this weekend. Can you tell me, please, will this recipe be enough to cover (not fill) a 3 layer cake? Also, how far in advance can this frosting be prepared and would it need to be whipped again after coming out of the fridge? Thank you!

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    Replies
    1. Natasha,
      I believe this recipe will be plenty to cover a 3 layer cake. I've always piped it right onto cupcakes right after making the frosting, so I'm not sure how it will behave if it's made, refrigerated, and then spread on a cake. My only fear is that it might not look as smooth and silky once it's been in the fridge. I'm sorry I can't tell you for sure, though, what will happen. I know I should try it sometime, but so far I have not. :/

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  5. Can't wait to try this recipe, my daughter loves to bake but we haven't found a cupcake frosting we really like yet. Just wondering if the sugar called for is regular sugar or powdered? Most of the frosting recipes we've seen specify powdered but I didn't want to assume since it uses the Mascarpone cheese instead of butter.

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    Replies
    1. I usually mean white granulated sugar if I don't specify brown or powdered. I think I'll type that in there after I write this comment, though. I hope you and your daughter enjoy the frosting! :)

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  6. My son's 2nd birthday is coming up. I was thinking of tryin this frosting on a cake. He loves whipped cream and I want something not overly sweet. Only thing is it is an out door party. How do you think this will hold up outside for a couple hours?

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    Replies
    1. I think it would be okay outdoors for a couple of hours, but probably not much longer than that. If it's particularly warm and sunny, you probably want to keep it in the shade at least. Good luck!

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    2. Thank you! I will give it a try. We will keep it in the shade and if possible maybe in a cooler until we are ready to pull it out.

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