Hands down, my favorite frosting is cream cheese. It is creamy and tangy enough to cut the richness and sweetness of all kinds of cakes. In my opinion, it goes well with nearly any flavor. With the addition of mascarpone cheese, the frosting becomes a bit milder, making it great for cakes that are higher in acid and tanginess (like banana sour cream, or citrus cakes). Frosts one 9’’ (two layer) cake.
8ozcream cheese, softened
8ozmascarpone cheese, softened
1 ¾cpowdered sugar
In a large bowl, combine the cream cheese, mascarpone, powdered sugar, vanilla, and salt. Beat on high until smooth and fluffy. Refrigerate until ready to use; I recommend letting it sit about 15 minutes to soften before frosting your cake.