This Vanilla Mascarpone Cream is so delicious It’s unbelievably light, incredibly yummy, and packing a serious vanilla punch.
We’re talking about going all out with a whole vanilla bean—or hey, throw in two if you’re feeling extra—together with some vanilla bean paste.
This isn’t just any frosting; it’s a vanilla flavor bomb that’ll make your cakes even more delicious.
Now, the dream team of heavy cream, mascarpone, and powdered sugar usually does the trick to keep this frosting on point. But if you’re stuck with cream that’s a little on the lean side and not hitting that 40% fat content, a dash of gelatin it will keep your frosting from going flat over time.
And here’s a bakers tip: whip this creamy mascarpone to just soft peaks, use it between your cake layers, and after a chill session in the fridge, that gelatin magic makes the frosting hit that perfect balance of firm yet melt-in-your-mouth. Trust me, it’s a move that’ll elevate your cake game to legendary status.
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