CREAM CHEESE AND MASCARPONE FROSTING

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Cream Cheese and Mascarpone Frosting image

I was looking for a way to update plain old cream cheese frosting. I thought, bet you can use mascarpone. After some searching, I found this recipe on Epicurious.com. It was meant for Red Velvet cupcakes - I'm not a fan of Red Velvet anything, but decided this would be the perfect update for my Grandma Beck's Carrot Cake.

Provided by Penny Burdge @PennyInKC

Categories     Cakes

Number Of Ingredients 6

1 cup(s) (8 oz.) unsalted butter at room temperature
1 cup(s) (8 oz.) cream cheese at room temperature
2 cup(s) powdered sugar
1 teaspoon(s) pure vanilla extract
1 pinch(es) kosher salt
1 cup(s) (8 oz.) mascarpone cheese

Steps:

  • In the large bowl of an electric mixer fitted with the paddle attachment, beat together the butter and cream cheese until well blended. Beat in the powdered sugar on medium-high speed until light and fluffy.
  • Beat in the mascarpone on very low speed until just combined. (Be careful; once you've added the mascarpone, excessive beating can make the frosting curdle.)
  • Stir in the vanilla or extract until well blended.

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