Tuesday, July 24, 2012
Mascarpone Whipped Cream Frosting
1-1/2 cups heavy cream
2 (8 oz) tubs of mascarpone cheese, room temperature
3/4 cup powdered sugar
1 tsp vanilla extract or 3/4 tsp almond extract
Mix the mascarpone cheese, powdered sugar and almond extract until well blended. Whip the heavy cream until stiff. Fold the mascarpone mixture into the whipped cream. Frost your cake, and keep it refrigerated until ready to serve.