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–+ servings
Vanilla cake with berries and Chantilly frosting.

Chantilly Cream Frosting

Author: Dan Harper
451kcal
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Prep 5 minutes
Mixing 10 minutes
Total 15 minutes
A rich, stable Chantilly frosting made with mascarpone, cream cheese, and a hint of almond extract. Light enough to feel like whipped cream, sturdy enough to hold its shape on a layer cake. A homemade version that rivals the Whole Foods original.
Servings 8 servings
Course Dessert
Cuisine French

Ingredients

  • 8 ounces mascarpone softened to room temperature
  • 8 ounces cream cheese softened to room temperature
  • 1 ½ cups of powdered sugar sifted
  • 1 ½ teaspoons of almond extract
  • 1 teaspoon of vanilla extract
  • 2 cups of very cold heavy whipping cream divided.

Method

  1. Add mascarpone cheese and cream cheese to a mixing bowl or to a bowl of a stand mixer and combine. Be sure to scrape down the sides and bottom of the bowl.
  2. Add sifted powdered sugar, almond extract, and vanilla extract. Mix until well combined. Add one cup of the heavy whipping cream and mix until just combined. Scrape down the sides and bottom of the bowl.
  3. Add the last cup of whipping cream and whip until soft peaks are formed. Do not overmix.
  4. Store in the refrigerator until ready to use

Nutrition

Serving8servingsCalories451kcalCarbohydrates27gProtein8gFat35gSaturated Fat22gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol99mgSodium231mgPotassium138mgSugar25gVitamin A1287IUVitamin C0.4mgCalcium179mgIron0.1mg

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