Creamy Marscarpone Hearts
These butter pats are delectable with our Red Velvet Scones, but we love the charm that their heart shape brings to any recipe.
Downloads:Creamy Marscarpone Hearts
½ cup mascarpone cheese, softened
1 (3-ounce) package cream cheese, softened
¼ cup unsalted butter, softened
2 tablespoons sifted confectioners’ sugar
½ teaspoon vanilla extract
• In a medium bowl, combine cheeses and butter. Beat at medium
speed with an electric mixer until creamy. Add confectioners’
sugar and vanilla, beating until smooth.
• Spread mixture onto a parchment-lined 13-x-9-inch baking
pan. Refrigerate for 2 hours.
• Using a 1½-inch heart-shaped cutter, cut out mixture. Store
heart shapes, covered, between layers of parchment paper in
the refrigerator for up to 5 days.
(Pictured with Red Velvet Scones)