My favorite part of tiramisu is the creamy Marscapone custard. I wanted to make a light chocolatey frosting for a chocolate cake. I considered cream cheese, but that felt too heavy. I didn’t want a traditional buttercream because that seemed too sugary. Marscapone just seemed like the right fit. Rich and buttery, but not too sweet. It pairs perfectly with chocolate cake.
Chocolate Marscapone Frosting
What you need:
4 ounces of marscapone (I found mine at publix in the specialty cheese section)
1/4 cup dark cocoa powder unsweet
1 cup powdered sugar
2 tbsp 2% milk (or cream or whole milk)
1/2 stick of room temperature butter
I highly recommend using a hand mixture. A whisk could also work. You really want as much air as possible to get a whipped texture.
Whip together butter and marscapone. Add in cocoa powder and sugar. The mixture should be dark and very thick. Add in milk one tbsp at a time. Depending on your preference you can add more. The frosting should resemble a whipped cream in the end. Do not over mix.