whipped mascarpone frosting

Light and fluffy mini cornmeal cakes are topped with lightly sweetened whipped mascarpone and fresh berries. A simple summer dessert that can be prepared in less than 45 minutes!

Mini Cornmeal Cakes with Whipped Mascarpone and Fresh Berries

(110 g) unbleached all-purpose flour

(30 g) stone-ground yellow cornmeal

(140 g) granulated sugar

baking powder

Diamond Crystal kosher salt

eggs

(5 oz; 145 g) unsalted butter (very soft)

(115 g) mascarpone cheese (room temperature)

mL) heavy cream

(24 g) powdered sugar (sifted)

vanilla extract

sugar (for dusting)

oz raspberries and blackberries

lemon zest (for garnishing)

Prepare the Cakes: Preheat the oven to 375°F (190°C) with a rack in the center position. Line a standard 12-cup muffin pan with 11 paper liners. Set aside. In a medium bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt. Set aside.

In a stand mixer, fitted with a paddle attachment, combine the whole eggs and softened butter (yes, I know it sounds a bit weird, trust me on this!). Add all of the dry ingredients to the bowl. Turn on the mixer to medium speed (4) and beat the batter for 2 minutes, or until all of the ingredients are evenly incorporated and the batter is smooth.

Divide the batter evenly among the lined muffin cups. The batter should reach about half-way up each cup. Bake for 14 to 16 minutes, or until the cornmeal cakes are golden brown and springy to touch. Remove from the oven and allow to cool in the baking tin, on a rack, for 3 to 5 minutes. Remove the cornmeal cakes from the tin, set on a rack, and allow to cool to room temperature before decorating.

Prepare the Whipped Mascarpone: In a clean stand mixer bowl, fitted with a paddle attachment, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Beat at low speed, slowly increasing to medium speed, until the mixture thickens and forms soft peaks. Note: Be careful to avoid over-beating the mixture, it comes together very quickly.

Assembly: Using a spoon, add a dollop of whipped mascarpone onto the center of each cooled cornmeal cake. Using a fine-meshed sieve, dust the cakes lightly with powdered sugar. Top each cake with a mixture of fresh blackberries and fresh raspberries, and freshly grated lemon zest. Serve immediately.

A luscious fresh strawberry vanilla frosting that’s perfect for cakes, cupcakes, cookie fillings and or when you want a sweet spoon of deliciousness!

The Most Amazing Fresh Strawberry Frosting

strawberries

sugar

mascarpone, softened

confectioners’ sugar

Rodelle Vanilla Bean Paste

salt

In a medium sauce pan over medium-high heat, add the strawberries and granulated sugar. Give it a gentle stir. When the mixture starts to bubble around the edges, turn the heat to low, stirring often. The mixture will start to bubble more and foam up. When it starts to foam, add in the 1/2 teaspoon of butter and stir in.

Cook for about 10-15 minutes or until the mixture is thickened and, when you run a spatula through it the line mixture stays separated and just barely starts to melt back together. You should end up with about a 1/3 of a cup of strawberry reduction.

Transfer the mixture to a bowl and allow to cool completely. *To speed up the process, add the bowl the fridge for about 30 minutes or so.

Strawberry Reduction

In a bowl, add the mascarpone and butter. With an electric hand mixer, beat until the mixture is creamy and lump-free. Stop the mixer and add in the confectioners’ sugar. Slowly turn the mixer back on and blend in 1 3/4 cups of confectioners’ sugar completely. Scrape down the sides if necessary. Depending on the sweetness of your strawberry reduction you may need to add the remaining sugar.

Stop the mixer and add in the salt, Rodelle Vanilla Bean Paste and cooled strawberry reduction. Mix in until well combined, stopping to scrape down the sides as necessary.

Add in 1 tablespoon of cream at a time, mixing in until desired consistency. I tend to go with ~4 tablespoon

Use as desired and store the leftovers in the fridge for up to a week.

Frosting

So delicious!! Used it as a fruit dip at a girls night in and everyone loved it!

Very good and easy recipe! Made this for my daughter’s birthday cake last month and everybody loved it! So happy i ve found a healthier version, no butter which i usualy dont like in frostings and using fresh strawberry was the best part! So yummy! Thank you!

This recipe is so yummy! I wanted to use it to pipe cupcakes so I added additional mascarpone cheese and about 2 oz of cream cheese and added additional powdered sugar and it came out perfect for piping  Thank you!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1582161736/q3mvghmpmi5m4w9lafb7.mp4

A luscious fresh strawberry vanilla frosting that’s perfect for cakes, cupcakes, cookie fillings and or when you want a sweet spoon of deliciousness

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Top 2 whipped mascarpone frosting recipes from across the web

The most viewed whipped mascarpone frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mini Cornmeal Cakes with Whipped Ma...

The Most Amazing Fresh Strawberry F...

The most viewed whipped mascarpone frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine