Description
A rich and creamy pistachio mascarpone frosting perfect for cakes and cupcakes.
Ingredients
Scale
- 1 cup (240 ml) heavy cream, cold
- 1 cup (225g) mascarpone cheese, cold
- ½ cup (120g) pistachio paste – use a high-quality 100% pistachio paste (no added sugar)
- ¾ cup (90g) powdered sugar – sifted
- 1 tsp vanilla extract (optional)
- Pinch of salt
Instructions
- CHILL TOOLS: Place the mixing bowl and whisk attachment in the freezer for 10 minutes to ensure everything stays cold while whipping.
- WHIP MASCARPONE AND PISTACHIO: In the chilled bowl, combine mascarpone cheese, pistachio paste, and vanilla extract. Beat on medium speed for about 30 seconds until smooth. Do not overmix.
- ADD SUGAR AND SALT: Add sifted powdered sugar and a pinch of salt. Mix just until incorporated.
- STREAM IN CREAM: With the mixer on low speed, slowly pour in the cold heavy cream. Once fully added, increase the speed to medium-high and whip for 1–2 minutes until stiff peaks form. Stop immediately once the frosting holds peaks to avoid curdling.
- USE OR CHILL: Use the frosting immediately for a soft texture or refrigerate for 30 minutes to firm up for piping or structured layers.
Notes
- This frosting can be used for layering cakes or topping cupcakes.
- Ensure all ingredients are cold for best results.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Whipping
- Cuisine: Italian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 40mg