This recipe is one of those delicious accidents that sometimes happen when you’re creating in your kitchen. I was making a Zuccotto for our Italian Farmhouse Cooking Class at Poggi Bonsi and I wanted to pretty it up with some icing accents. I decided to use a cream cheese frosting recipe and substitute mascarpone because it was more in line with the Italian-themed menu. While trying to get the proper consistency, I added too much powdered sugar and it became a little thick. I remembered I had some homemade creme fraiche in the fridge left over from another class, so I added some of that. The result was a decadently rich frosting that I dubbed “The World’s Best Frosting!”
- 8 oz. mascarpone cheese
- 4 oz. creme fraiche
- 12 oz. (more or less) powdered sugar
- 1 teaspoon vanilla (you can also add lemon, orange,
or almond flavoring depending on your cake)
Whip mascarpone and creme fraiche in the bowl of an electric mixer.
Add powdered sugar, a little at a time, until blended and at the desired consistence.
Stir in the flavoring and it’s ready to frost or pipe onto your favorite cake.