mascarpone cream
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
Ingredients
  • 1 tablespoon grated fresh beets
  • 1 1⁄4 cups heavy whipping cream
  • 8 oz mascarpone, softened
  • 1 cup granulated white sugar
  • 1½ teaspoons vanilla
  • 1 tablespoon lemon juice
  • pinch of salt
Instructions
  1. Combine the beets and whipping cream in a blender and mix until the whipping cream has just started to thicken. Pulse until the cream is thick and the beets are blended.*
  2. In a large mixing bowl or the bowl of a stand mixer beat together the mascarpone with the sugar, vanilla, lemon juice and salt until smooth.
  3. Using a spatula, fold in the whipped cream into the mascarpone mixture. Ice the cake and decorate as desired. *you may have some beet speckles in your cream, if that bothers you just press it through a fine mesh sieve to strain. I didn't bother.
Recipe by oh honey bakes at https://ohhoneybakes.com/gluten-free-chocolate-beetroot-cake/