White Chocolate Mascarpone Frosting

Name: White Chocolate Mascarpone Frosting
Prep time: 5 min
Cook time: 10 min
Ingredients: 8 oz white chocolate* 227g; 3/4 cup whipping cream, 178g; 1 cup mascarpone, 225g; 8 oz butter, room temperature, 227g; pinch salt; 2 tsp vanilla extract**; 1 1/2 cup powdered sugar, shifted, 188g

www.thehongkongcookery.com

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Prep Time: 5

Cook Time: 10

Author : Ellen L.

Ingredients

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Step 1

AnonymousJanuary 2, 2018 at 10:14 AMLove your blog. On the topic of sweets, I've been trying to identify a traditional Chinese (maybe?) sweet that I had when I was young. It was this black colored dumpling shape that had a sweet peanut/shredded coconut filling. The black "skin" of the dumpling resembled a steamed glutinous rice flour texture with some chew to it. Do you know what this is? I can't remember what it was called except it had the word guo3 in it's name. ReplyDeleteRepliesEllen L.January 5, 2018 at 10:36 PMThanks! The cake you are looking for, maybe it is the Black Tortoise Cake, also known as O Ku Kueh? ~ellenDeleteRepliesReplyReplyPaulApril 23, 2021 at 11:26 PMhi there, thank you so much for this - just wanted to check, should the mascarpone be at room temperature too? thanks!ReplyDeleteRepliesEllen L.April 24, 2021 at 12:27 AMHi Paul - I used it straight from the fridge but letting it warm up a bit would probably be better. ~ellenDeleteRepliesReplyReplyJenneJune 19, 2021 at 2:24 AMThank you so much for sharing. I can’t wait to try this. Do you think it would work for piping flowers? ReplyDeleteRepliesReplyEllen L.June 21, 2021 at 9:15 PMHi Jenne - Yes I think it should be as the texture is like buttercream. ~ellenReplyDeleteRepliesReplyLifeGunkOctober 20, 2021 at 6:28 AM Do you use salted butter or unsalted butter?ReplyDeleteRepliesReplyEllen L.October 22, 2021 at 4:09 PMI used salted butter but you could use unsalted butter and add salt to taste.~ellenReplyDeleteRepliesReplyUnknownJanuary 15, 2022 at 1:35 AMHey! I love this, my go-to! How well does this freeze/defrost?ReplyDeleteRepliesReplyEllen L.January 18, 2022 at 10:32 PMHi - I've never tried freezing this frosting but from the info on the internet, it seems that it should freeze well. Let completely defrost and then whip it a bit to fluff up, being careful not to over whip it.🤗 ellenReplyDeleteRepliesReply

Step 2

Ellen L.January 5, 2018 at 10:36 PMThanks! The cake you are looking for, maybe it is the Black Tortoise Cake, also known as O Ku Kueh? ~ellenDeleteRepliesReplyReply

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Ellen L.April 24, 2021 at 12:27 AMHi Paul - I used it straight from the fridge but letting it warm up a bit would probably be better. ~ellenDeleteRepliesReplyReply

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