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Mascarpone Espresso Icing
Prep time 8 minutes
Ingredients
  • 1 1/2 cups mascarpone cheese
  • 2 cups icing sugar
  • 1 tsp vanilla
  • 2 tbsp instant espresso
  • 3 tbsp heavy cream
Instructions
  1. Using a whisk, hand or stand mixer, whip the mascarpone until smooth.
  2. Add the sugar, 1/2 cup at a time, mixing well between each addition.
  3. Add the remaining ingredients and mix until well combined.
  4. Ice the cupcakes immediately or keep refrigerated up to 7 days and use later.