Mascarpone Frosting and Filling

By norsegal8

I once saw a sign in Balducci's, a renowned New York food store announcing "Mascarpone has arrived from Italy!" My first thought was Marcel Mascarpone? Who is this? When I asked the cheese buyer, he offered me a taste of what turned out to be a creamy, delicious cheese. We both agreed that while similar to crème fraîche, it was more flavorful. I decided that I had to find a way to transform this slightly tangy, almost yeasty, utterly luscious cheese into a cake frosting.
On the first try, the frosting curdled drastically. I kept beating it relentlessly thinking "What's the use?" Suddenly, it emulsified and gained the perfect consistency for frosting or piping. It is especially delicious with fresh strawberries and Golden Butter Cream Cake.

Ingredients

• 2 cups mascarpone cheese
• 2 tablespoons + 2 teaspoons sugar
• 2/3 cup cream

Details

Servings 3

Preparation

Step 1

In a mixing bowl place the mascarpone and sugar and start beating at medium speed, preferably using a whisk beater. Gradually beat in the cream. The mixture will curdle at first, but continue beating and it will become a smooth cream.


NOTE
Mascarpone varies in flavor. If it is more tangy, it will require a bit more sugar.