This recipe for Chantilly cream frosting is so delicious I could lick the whole bowl. I found a similar recipe for Chantilly cream frosting a couple years ago when a friend told me to check it out. The recipe originated from A Sue Chef blog. Just brilliant!
I frosted a white cake with the Chantilly cream frosting and added raspberries, strawberries and blueberries. My husband begs for this frosting on every holiday or a special occasion. September 16th was his birthday so his wish was my command. I can’t rave enough about this Chantilly cream frosting. It is so light, creamy and divine.
This Chantilly cream frosting recipe that is sure to wow any of your friends and family. I displayed my husbands birthday cake on a rustic stump and added some fresh fruit in my vintage Jadeite cup and butter dish. 
- 1 stick Salted butter at room temperature
- 1 16oz Mascarpone cheese at room temperature
- 1 8oz Cream cheese at room temperature
- 3 cups confectioner's sugar
- 1 cup Heavy whipping cream whipped
- 1 tsp vanilla extract
- Cream the butter, mascarpone and cream cheese until light and fluffy. Maybe 4 minutes. add in the confectioner's sugar and continue to mix. I used my mixer with paddle attachment.
- In a separate bowl, whip your whipping cream and vanilla extract. Whip until stiff peaks form in the whipping cream. Do not over whip your whipping cream. I used a hand mixer for this step.
- Next, gently fold the whipping cream into your creamed butter and cheese mixture by hand with a rubber spatula. Mix just enough to incorporate to a smooth consistency for frosting your cake or cupcakes.
- If not using immediately, refrigerate in a closed container and remove 5 to 10 minutes before frosting your cake of cupcakes.
I hope you enjoy this recipe for Chantilly cream frosting as much as my family and I do. Let me know what you think. xoxoxox Emily
