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Last Monday I wrote about the pear cake that I made on a recent, snowy Sunday. As I mentioned in the article, this cake was topped with frosting. Like the cake, the frosting was a new-to-me recipe. Something had me thinking about mascarpone and its delicious flavor- how it works well sweetened and served with poached pears. The move from topping poached pears to topping pear cake wasn’t difficult.
I used only half of the container of mascarpone to frost our pear cake. With another four ounces of mascarpone available, I figured I would use it in another recipe later in the week. It must be the frivolity of the holiday season, but my mind seemed to be fixated on utilizing the remainder of the mascarpone in another sweet form. However, this time I thought that adding some extra flavor to the mascarpone could be nice, which resulted in a almond mascarpone frosting. Made with amaretto, it was a delicious adult treat.
If making either of these frostings, please note that they don’t have the thick consistency of a buttercream. In fact, this cake topping sits somewhere between a frosting and a glaze. While neither will work well for cake decorating, both definitely are delicious.
- 4 oz. mascarpone
- 1/2 – 1 cup powdered sugar
- 1 or 2 Tb. milk
- 4 oz. mascarpone
- 1/2 – 1 cup powdered sugar
- 2-3 Tb. amaretto
- In a small bowl, combine mascarpone, 1/2 cup sugar, and 1 tablespoon milk. Taste, and add more sugar until frosting reaches desired sweetness.
- Add more milk, if needed for better consistency.
- Can be used to top pear cake, carrot cake, or other assorted cakes.
- Mascarpone Frosting for Adults
- In a small bowl, combine mascarpone, 1/2 cup sugar, and 2 tablespoons amaretto.
- Taste, and add more sugar and/or amaretto until frosting has desired amount of sweetness and flavor.
- Can be used to top angel food cake or pound cake.
