Mascarpone Filling

bon appétit dessert milk/cream cake bake kid-friendly christmas kidney friendly vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free kosher small plates

Claire Saffitz

Makes about 2 cups

Source

Ingredients

1 cup mascarpone, room temperature

Pinch of kosher salt

1/2 cup heavy cream

1/3 cup powdered sugar

Method

Using an electric mixer on low speed, beat mascarpone and salt in a large bowl. With motor running, gradually pour in cream. Increase speed to medium and beat in powdered sugar. Continue beating until mixture forms medium peaks.

Filling can be made 1 day ahead. Cover and chill. Bring to room temperature before using.