Goodness: Cocoa Mascarpone Frosting Recipe
The Better Homes and Gardens website supplies this incredible cocoa mascarpone frosting recipe, destined to top a dark cocoa buttermilk cake. Thinking about this frosting puts me in a trance. You could substitute cream cheese for the mascarpone, but we’d prefer not to. We also like our frosting a little less sweet, so you may slightly adjust the powdered sugar to your taste.
Cocoa Mascarpone Frosting
- 8 oz mascarpone cheese, softened
- 1/2 c butter softened
- 1/2 c Dutch-processed unsweetened cocoa powder or unsweetened cocoa powder
- 2 T milk (plus extra for thinning)
- 2 t vanilla
- 16 oz powdered sugar, sifted (4 1/4 to 4 1/2 cups)
Instructions:
In a large mixing bowl, beat one-half of an 8-ounce tub mascarpone cheese or one-half of an 8-ounce package cream cheese, softened; 1/2 cup butter, softened; 1/3 cup Dutch-processed unsweetened cocoa powder or unsweetened cocoa powder; 2 tablespoons milk and 2 teaspoons vanilla with an electric mixer on medium to high speed until creamy. Gradually add one 16-ounce box powdered sugar, sifted (4-1/4 to 4-1/2 cups), beating until smooth. Beat in enough additional milk, 1 teaspoon at a time, to reach spreading consistency. Makes 3 cups.
For more details, including the cake recipe, follow the link.
Dark Cocoa Buttermilk Cake with Cocoa Mascarpone Frosting Recipe.
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