This is a basic recipe for a Mascarpone and Cream Cheese Blueberries Frosting. I also used the leftovers to make cheesecake truffles.  I’ll probably make a parfait today with raspberries, whipped cream, pieces of leftover cake and this frosting.
It might sound silly but I actually dreamed with blueberries this past Wednesday, so the next morning I went to the grocery store and bought a bunch fresh and frozen. I wasn’t feeling in the mood to bake a cake but I did want to eat some. I bought one of my favorite lemon pound cakes that has barely any icing and worked with it.
Mascarpone and Cream Cheese work perfectly together for me. I didn’t add any sugar to this recipe since I wanted the tangy flavor of the blueberries to really come through the fat of the cheeses.
I partially frosted the cake because I’m one of those people who remove half of the frosting when eats cake. I love frosting but a little bit goes a long way for me, I’m sure 15 year old JC would scream at 30 year old JC “shame on you!” haha, but oh well, I like what I like!
I served coconut shaves on top of this cake because I wanted a crunchy texture but without adding too much or taking anything away, the coconut shaves really did it for me and visually speaking it added a clean contrast to the beautiful purple icing.
This is a good recipe for a Lemon Buttermilk Cake from Epicurious that you can use should you feel like baking to try this frosting!
Recipe for a Blueberry Lemon Mascarpone-Cream Cheese Frosting
Cooking & Prep Time: 30 minutes – Yields: 3 cups of frosting
Ingredients:
8 oz Mascarpone Cheese
8 oz 1/3 Less Fat Cream Cheese
2 tsp Vanilla Extract
Juice of 1 lemon
Zest of 1 lemon
1 Pint (2 cups) of fresh Blueberries (if you use frozen just add a few more minutes to the cooking time)
Directions:
In a big glass bowl, mix the cheeses together with a spatula, once mixed, add the lemon zest and 1 tsp of vanilla extract. Chill in the fridge.
Cook the blueberries in a pot with the lemon juice for 8-10 minutes in low-medium temperature or until the blueberries have almost broken down and reduced by a 25%.
Before turning off the stove, add the remaining vanilla extract.
Chill the blueberries puree and once it has cooled off completely, mix it with the cheese mixture.
NOTES:
1- As you can see I’ve added no sugar to the frosting, so if you have a sweet tooth just make sure to add several spoonfuls of sugar to the blueberries in the pot, taste a lot and remember once it cools off it will taste less sweeter so adjust as you prefer.
2- If you freeze the frosting for 30 minutes, you can roll balls of this mixture on chopped toasted almonds and coconut and makes delicious truffles
¡a comer!
it looks delicious!
Thank you Dina!