Mascarpone Cream Cheese Frosting

This super light frosting pairs beautifully with a pumpkin cake! It has just a touch of sweetness and it is so light and fluffy.

I use it on carrot cake and pumpkin cake when I want a lighter, less sweet frosting instead of a more traditional cream cheese frosting.

Mascarpone Cream Cheese Frosting

From at

Yield: Frosts one 8" cake.

This is impossible to resist! It is so light and airy that it is the perfect adornment for a fall pumpkin or carrot cake.

You'll Need...

  • 8 ounces mascarpone cheese, room temperature
  • 8 ounces cream cheese, room temperature
  • 8 ounces unsalted butter, room temperature
  • 1/8 cup maple syrup, room temperature
  • 3/4 cup confectioner's sugar
  • 1 tsp vanilla

Directions

  1. Beat the cream cheese and butter until well blended, about 5 minutes. Scrape the sides down well several times to make sure they are incorporated.
  2. Add the maple syrup and the confectioner's sugar. Beat another minute until fully combined.
  3. Gently fold in the mascarpone cheese, blending until just added.

Additional Notes

Make sure to use room temperature ingredients. If you use cold ingredients the frosting will curdle. If this does happen, you can fix it by letting it come to room temperature and continuing to beat. You can either wait, or run warm water around the edges of the bowl until the ingredients warm.

This is enough to frost an 8" layer cake. You can either frost a two layer cake and the outside of the cake, or frost a 3 layer cake and the top, with a semi-naked finish on the sides. I prefer the latter for a more unique look and to have 3 layers of cake!

 

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I typically bake cake, cupcakes and cookies but sometimes I dabble in pie, buns and other delicious things. When my friend and customer asked about making a cheesecake for her daughter’s birthday, of course I said “sure thing!”

Our family usually bakes one cheesecake a year. Elizabeth adores cheesecake and the rest of us like this decadent treat as well. A couple of years ago after enjoying a cheesecake at home I asked my friend Nana, owner of Good to Go, if she’d like me to add cheesecake to the list of things I bake for them. She thought about it and decided that she wasn’t sure. I already have cake, several kind of cookies and brownies there and then she offers a lot of other options, too. I was so excited about my cheesecake and then I lost momentum. Our family wasn’t going to eat cheesecake all the time, so I didn’t practice much after that. Continue reading

Cookie Cutters!

Many years ago, my friend and customer Leslie reached out to ask me to include individually wrapped personalized cookie favors for her daughter’s birthday party. My only experience with sugar cookies at the time was the very distant memory of making Christmas cookies growing up. It was always the same: my Mom would make the dough and chill it and I would try to roll and cut. The dough was hard to roll, it would crack and I would give up. My Mom sweetly rolled out the dough for us and then my sister and I would take turns cutting out the shapes. Still, it had been years since then. I’d learned patience over time and Leslie was super excited about having cookies for Bailey. Sure, I’ll make cookies!  Continue reading