Mascarpone Filling

Matt Lewis developed this recipe to turn the Chocolate-Gingerbread Cookies into a deluxe sandwich version. Since the cookies aren't too sweet, the creamy, sugary mascarpone mixture complements them well.


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  • Servings: Makes about 2 cups

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  • 1 stick unsalted butter, softened
  • One 8-ounce container mascarpone cheese, softened
  • 3 cups confectioners' sugar, sifted
  • 1 teaspoon pure vanilla extract

How to make this recipe

  1. In a bowl, beat the butter until smooth. Beat in the mascarpone cheese until combined. Add the sugar and vanilla and beat until smooth. Refrigerate the filling until it is slightly firm, about 2 hours.

Make Ahead

The mascarpone filling can be refrigerated for up to 1 day; let stand at room temperature until softened slightly before using.

Contributed By Photo © Ditte Isager Published December 2009

458695 recipes/mascarpone-filling 2013-12-06T23:36:52+00:00 Matt Lewis, Renato Poliafito winter|christmas|cakes-and-cupcakes|cookies|desserts|fast|make-ahead december-2009,cookie cream,cookie filling,cookie frosting,mascarpone cream,mascarpone frosting,Matt Lewis,Renato Poliafito recipes,mascarpone-filling 458695

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