A creamy and light buttercream frosting with natural vanilla flavor for your cakes or cupcakes. Make sure the ingredients are at room temperature to ensure a smooth texture.
Ingredients
- 2.5 cups powdered sugar
- 1 cup unsalted butter , at room temperature
- 0.75 cups mascarpone cheese , at room temperature
- 1 teaspoon Madagascar vanilla paste
Instructions
-
1
Place powdered sugar and butter in an electric mixer fitted with a paddle attachment. Start mixing on the lowest speed. Increase speed to medium and beat until fluffy, scraping down the sides occasionally, about 3 minutes.
-
2
Add mascarpone cheese and vanilla paste; mix on medium-low until creamy. Do not overmix frosting at this point, or the butter and mascarpone could separate.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Oven Roasted Grape Tomatoes
This is a wonderful, healthy side dish for summertime. Only make when the grape tomatoes are in season, their flavor is key! Great in the oven or on the grill.
Campbell's Tuna Noodle Casserole
This tuna noodle casserole uses condensed cream of mushroom soup to flavor a creamy sauce that is mixed with tuna, egg noodles, and peas, topped with a crunchy bread crumb topping, and baked to perfection.
Ukrainian Beet Green "Cabbage" Rolls
Use beet greens to make "cabbage" rolls. My mother used to make these and always served them with cream sauce instead of tomato sauce. They're fast and easy to make since, unlike cabbage leaves, beet greens don't need to be cooked first. Serve with rice or noodles.