Thursday, March 8, 2012
This is my new favorite dessert filling/frosting. I like it much better than a cream cheese frosting, because it doesn't have that sour component. :)
1 stick butter, softened to room temperature
¾ C powdered sugar
16 oz mascarpone cheese
1 t vanilla
1 t meringue powder
Cream together butter, powdered sugar, and meringue powder until smooth. Add vanilla and continue to beat. When vanilla is incorporated, add mascarpone cheese and beat for 2 minutes. Scrape side of bowl & beat again for another 2 minutes, or until all ingredients are well-blended. Be careful not to over-beat to the point where mascarpone begins to separate. Can be frosted over cakes or put into pastry bag and piped over cupcakes or whoopie pies. Refrigerate any unused frosting in an airtight container, up to 1 week.