Whipped Vanilla Frosting

8 oz high-quality white chocolate (chopped)

½ cup heavy cream (hot)

5 tbsp heavy cream (cold)

¼ tsp salt

1 tbsp + 1 tsp vanilla bean paste ((vanilla extract works too))

¼ cup full-fat mascarpone cheese (cold)

1 ¼ tsp powdered gelatin

2 tbsp cold water (to bloom)

Stir together 1¼ tsp powdered gelatin and 2 tbsp cold water in a small bowl. Let sit 5–10 minutes. Set aside.
Heat the ½ cup heavy cream until steaming, do not boil.
In a large bowl, combine the chopped white chocolate and salt. Pour the hot heavy cream over the chocolate.
Let sit 2 mins, then stir gently until smooth. Use an immersion blender if needed.
Microwave the bloomed gelatin for 5 seconds until just liquefied.
Stir into warm ganache until fully dissolved.
Add in 5 tbsp cold cream and vanilla bean paste until glossy, smooth and fully emulsified.
Refrigerate 6+ hours or overnight until thick like pudding.
Add ¼ cup cold mascarpone to the mixture, then whip on medium-low speed until fluffy and holding soft-stiff peaks. Go slow, dont rush this process.
Stop the second it holds shape—overwhipping will break the emulsion. Enjoy!

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🧁Frosting

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 15m