Cupcake Icing
This is a nice twist on cupcake icing using mascarpone. I like using mascarpone instead of cream cheese because it has a buttery flavor.
1 cup heavy cream chilled
3/4 cup powdered sugar
1/2 tsp cream of tartar
1/2 tsp Vanilla extract or paste
4 oz mascarpone, chilled
In a stand mixer fitted with a whisk attachment and a completely clean bowl, add the cream, powdered sugar, cream of tartar and vanilla. Beat on high until soft peaks form. Add the mascarpone and beat again just until stiff peaks. The frosting will be light yet spreadable.
Evenly divide the frosting in the middle of the cooled cupcakes. Using a butter knife, gently smooth off the top. The cupcakes are best after a minimum 2-hour rest. Store in an airtight container at room temperature for up to 3 days.
Servings: 12 cup cakes
Cook Time: 10-15 min.
Tools: Stand mixer, Mixing bowls