The frosting is a cream of American origin, used to decorate desserts like cupcakes, red velvet, naked cakes, etc. It can be prepared in various ways, with different ingredients and flavors. Usually, however, the bases for a good frosting are cream cheese, mascarpone, butter and cream, to which syrups, white, dark or milk chocolate, or spreadable creams can be added, etc. Often this topping, which can be broadly considered a “glaze” but different from our concept of glaze, is used to enhance the appearance of the dessert. By adding a few drops of food coloring you can obtain pastel shades that bring light to magnificent choreographic creations that attract a lot of attention.
The version of frosting I propose today is my favorite: not cloying, supported and delicate. I have used it on desserts like the Chocolate Guinness cake or my Persimmon and cocoa cake. It is made with a base of cream cheese, heavy cream and mascarpone. These three ingredients together give us a delicious frosting that, unlike the more traditional butter-based frostings, is not tiring — it makes you want to eat more and more. Small note: I prepare this frosting with very little sugar so that the final dessert is not too sweet; if you prefer, you can add a bit more sugar. Let’s go to the kitchen now and prepare the basic cream cheese and mascarpone frosting together. Before we roll up our sleeves, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).

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