Softly whip cream by hand, in electric mixer or in food processor. Cover bowl and refrigerate.
Blend cream cheese and mascarpone in a food processor or electric mixer until smooth. Add vanilla, pulse briefly, and add powdered sugar. Blend well. Transfer cream cheese mixture to a bowl; fold in whipped cream. Refrigerate until needed.
Makes enough icing for top, sides and in-between layers of a three-layer cake.
Originally Submitted
3/6/2007
0 Out of 5 from
0 reviews
You can add this Red Velvet Cake Icing recipe to your own private DesktopCookbook.