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I have a secret. I hate buttercream. It’s too heavy, too buttery, too sugary, just not my thing. I almost always end up substituting buttercream with whipped cream. It’s just so light and fluffy and it doesn’t knock you over the head with sweetness. Last week I made these scrumptious (and eggless) chocolate cupcakes and paired them with fluffiest fluffster fluff frosting ever. I used mascarpone cheese as a stabilizer for the whipped cream so it can keep for a while without melting or weeping. I am so in love with this frosting. It’s just so light and fluffy!!!
Here how make this melt in your mouth frosting
PrintVanilla Mascarpone Whipped Cream Frosting
- Total Time: 5 minutes
- Yield: enough to frost 12 cupcakes
Ingredients
- 1 cup whipped cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/4 cup mascarpone cheese
Instructions
- 1. In a cold mixing bowl, add cold whopped cream, powdered sugar and vanilla extract. With the whisk attachment or a plain old whisk if you’re doing it old school- whisk until you get soft peaks. Don’t go crazy otherwise you’ll get butter.
- 2. Add mascarpone cheese and whisk in until nice and fluffy! Refrigerate until you’re ready to use.
Notes
-substitute with vanilla extract any flavoring you like!
– if you plan on coloring this frosting, use gel food coloring otherwise it’ll make it watery which is gross
Also check out my eggless chocolate cupcake recipe over at Influenster!
4 Responses
Fancy!
you already know girl haha
Looks delicious and very versatile! I’ll be trying this. 🙂
THey are so good! Definitely try their cinnamon french toast one – they also have one with green tea and hibiscus that would totally be up your alley 😉
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