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Wednesday, June 19, 2013

Mascarpone, the Bakery Way

Brownies cooling on the rack.
Hello Wednesday! Tonight I had a very successful fiesta, which ended in my world famous brownies! But no, I will not being giving you that recipe. Instead we're going to talk about the deliciousness of mascarpone, in frosting form. Enjoy!

Next to a chocolate lava cake...
Mascarpone Cream
Hosea Rosenberg

  • 1/2 cup heavy cream
  • 1/2 vanilla bean, split and seeds scraped
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon finely grated lemon zest
  • 1 cup mascarpone (8 ounces)
  • 1 teaspoon fresh lemon juice
In a bowl, beat the cream with the vanilla seeds, brown sugar and lemon zest until soft peaks form. Add the mascarpone and lemon juice and beat until blended.

On a deep, dark chocolate cake
Mocha-Mascarpone Frosting
Abigail Johnson Dodge, Bon Appetit

  1. Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
  2. Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).

For a fancy carrot cake...
Ginger Mascarpone Frosting
Ina Garten

  • 12 ounces Italian mascarpone cheese, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2 cups sifted confectioners' sugar
  • 2 Tbsp. heavy cream
  • ½ tsp. pure vanilla extract
  • ⅓ cup minced crystallized ginger (not in syrup), plus more for garnish
  • ¼ tsp. kosher salt
In the bowl of an electric mixer fitted with the paddle attachment, beat mascarpone, cream cheese, confectioners' sugar, cream, and vanilla about 1 minute, until light and fluffy. Add crystallized ginger and salt and beat 30 seconds more.

Happy frosting!

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