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.
About Keli Sim DeRitis
Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+
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