Low-Carb Mascarpone Icing:
With an electric mixer, beat together the butter and sweeteners until light and fluffy. Stir in the lemon zest/vanilla. Slowly sprinkle in the glucomanan (it’s more like dusting it in while the mixer is running, so no lumps form!) Then add mascarpone and beat until blended.
You can frost with this straight away. The frosting will harden in the refrigerator some, but it holds up well at room temperature.
If you like your icing sweeter, add another tablespoon of erythritol!
The icing in the photo is at room temp, never chilled.
For the homemade Mascarpone recipe click here.
For the low-carb, gluten-free cupcake recipe, click here.