Vanilla Mascarpone Whipped Cream Frosting

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

Vanilla Mascarpone Whipped Cream Frosting

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• Total Time: 5 minutes
• Yield: enough to frost 12 cupcakes

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Ingredients

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• 1 cup whipped cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/4 cup mascarpone cheese

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Instructions

1. 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. 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

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Also check out my eggless chocolate cupcake recipe over at Influenster!