Blackberry Mascarpone Whipped Cream Frosting
Sweet and creamy mascarpone cheese whipped frosting is flavored with real blackberry juice or pureed blackberries! It has a gorgeous natural light purple hue.
Ingredients
- 1 cup (227g) mascarpone cheese*, very cold
- 1 cup (240 ml) heavy cream, very cold
- ⅓ cup (75ml) or up to ½ cup (90ml) blackberry juice or puree**
- ¼ cup (30g) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
-
In the bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone and heavy cream, and mix until well combined, about 30 seconds. Scrape the sides of the bowl as needed. Cold ingredients will whip better together.
-
Add blackberry juice or puree, vanilla extract and powdered sugar to the mixture and turn it on high speed until well combined and the cream starts to whip (thicken), about 1-2 minutes. You should see a change in consistency from smooth and creamy to a texture that is very sturdy in structure & hold its shape well. Stop mixing when soft to medium peaks form if spooning the frosting. Whip a little longer until medium to stiff peaks if you plan on piping the frosting.
Recipe Notes
*Substitutions: Mascarpone cheese can be substituted 1:1 for cream cheese, but you will want to increase the amount of powdered sugar to at least ½ cup!
**Blackberry juice: fresh blackberries can be juiced by hand, with a juicer, or by cooking 6 oz of blackberries on the stove and straining the seeds out using a fine mesh strainer.
**Blackberry puree: can be made quickly by placing fresh or frozen berries in a food processor or high powered blender. Blackberry jam can be used as well. Optional: strain the seeds out using a fine mesh strainer for a smooth texture.
- Storage: Refrigerate in an airtight container until ready to use. Use it to frost cakes within 1-2 days. Give it a quick stir before ready to use. While you can pipe this frosting in a piping bag, I find it is easy to place on top of cakes or cupcakes for a simple fuss-free topping.
- Quantity: To frost a 9-inch round, 8x8-inch, or 9x9-inch square cake, divide this recipe in half. To frost a 9x13 cake or 9-inch round layer cake, use the full recipe amount.