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Until recently I knew mascarpone only as a tiramisu ingredient. That’s really a shame because this soft cheese is super tasty and very useful in a ton of other applications, I’ve come to discover.
Here I have an easy and delicious maple mascarpone cream that comes together in minutes and has a myriad of uses. It’s got a great fall flavor and a really nice texture, stiffer than whipped cream but still nice and fluffy and not quite as firm and rigid as buttercream.
You can use it as frosting on chocolate cupcakes like I did here, plop a dollop of it on a piece of cake or a brownie or use it as a trifle layer with some ganache and crumbled cookies.
Maple Mascarpone Cream
- 1 cup mascarpone, softened
- 3/4 cup heavy cream
- 4.5 teaspoons sugar
- 1.5 teaspoons maple extract
- 1/2 teaspoon vanilla extract
- Whip all ingredients until stiff.