Cream cheese and mascarpone frosting that is stable
I want to make a carrot cake with cream cheese frosting but i live in Europe so I haven’t been able to find the brick cream cheese that Americans use in their frosting (that cream cheese has a noticeable higher fat percentage).
The first time I made cream cheese frosting it was a disaster and was basically a soup. The second time I followed James patisseries recipe with a bit of maascarpone frosting. And it worked out it was also a bit colder outside so the frosting didn’t melt.
I’m hosting a pretty big event at my house in two weeks time and I wanted to make a desert table with a large carrot cake with cream cheese frosting that is going to sit at room temperature for a few hours.
So I was wondering if I could like substitute half or even 3/4 of the cream cheese with mascarpone. Has anyone tried it ?