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Vanilla Marscapone Cream Filling / Frosting
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A picture of Vanilla Marscapone Cream Filling / Frosting.

Vanilla Marscapone Cream Filling / Frosting

fenway
fenway @Fenway

This Frosting will frost and fill a 3 layer cake or 36 cupcakes. It's great on brownies, bars, tarts and with fruit. It can be flavored with extracts or jam for delicious variations!

This Frosting will frost and fill a 3 layer cake or 36 cupcakes. It's great on brownies, bars, tarts and with fruit. It can be flavored with extracts or jam for delicious variations!

Read more

Vanilla Marscapone Cream Filling / Frosting

fenway
fenway @Fenway

This Frosting will frost and fill a 3 layer cake or 36 cupcakes. It's great on brownies, bars, tarts and with fruit. It can be flavored with extracts or jam for delicious variations!

This Frosting will frost and fill a 3 layer cake or 36 cupcakes. It's great on brownies, bars, tarts and with fruit. It can be flavored with extracts or jam for delicious variations!

Read more
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Ingredients

5 mins
24 servings
  1. 16 ozmarscapone cheese, at room temperature
  2. 3 cupheavy whipping cream
  3. 1 cupconfectioner's sugar
  4. 1 1/2 tspvanilla extract
  5. 1/8 tspsalt
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Steps

5 mins
  1. 1

    In a large bowl neat marscapone cheese, sugar, salt and vanilla until smooth

    A picture of step 1 of Vanilla Marscapone Cream Filling / Frosting.
  2. 2

    Add cream and beat until it just holds its shape, don't overbeat or it will become grainy

    A picture of step 2 of Vanilla Marscapone Cream Filling / Frosting.
  3. 3

    This frosting/ filling is light, creamy and goes wonderful on cakes, brownies , bars, tortes, as a filling for cookies and is great with fruit. It makes enough to frost a 3 layer cake and 36 cupcakes

    A picture of step 3 of Vanilla Marscapone Cream Filling / Frosting.
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fenway
fenway @Fenway
on October 13, 2015 17:36
“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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