Mascarpone Frosting

Mascarpone Frosting made with mascarpone, heavy cream, confectioners’ sugar, and almond and vanilla extracts is a lusciously smooth creamy frosting.

It is stable and holds its shape at room temperature and remains soft when refrigerated. It is a very delicate frosting, however, and works best as a cupcake topper as it will not provide structure to stacked cakes. Similar in look but very different in taste when compared to Cream Cheese Frosting or Italian Buttercream Frosting.

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Mascarpone frosting is my new favorite frosting. This heavenly frosting has changed me forever.

You see, this frosting is light and fluffy and smooth. It’s everything you want a frosting to be. This frosting can be shaped and spread however you like and will, too, hold it’s shape.

I thought it would harden or change when refrigerated. Nope! We had extra after frosting our lemon cupcakes so I stored the leftover frosting in the refrigerator. I ended up eating it on a graham cracker and it was downright heavenly. Don’t judge me! In fact, I might just make an ice box cake out of it this coming summer!

This frosting would go perfectly with any cake or cupcake. I can’t wait to top my heavenly homemade chocolate cupcakes with it!

What is mascarpone?

I have a friend who helps me cook. When I told her we were making mascarpone frosting, she asked “what’s that?”.

Mascarpone is an Italian cream cheese. This is definitely not to be mistaken by our American cream cheese. They are quite different.

Mascarpone cheese is made from cow’s milk. It is off-white in color and is spreadable. If you’ve ever enjoyed tiramisu, it was most likely made with it. I also use it in my cannoli filling with mascarpone. I love spreading it on raisin toast. It melts like a cross between whipped cream and butter, but isn’t exactly like either.

Mascarpone can be used in a wide variety of ways including desserts like cheesecake or adding richness to a risotto.

Now that I’ve used it in frosting, I swear it will be my favorite frosting recipe to make from here on out.

Is there a substitute?

In my opinion, no. Nothing is quite like rich and creamy mascarpone. If a recipe calls for mascarpone, I won’t try to substitute.

That’s not to say it’s not possible.

If you’re really in a pickle and are right in the middle of making a recipe that calls for mascarpone, and you just realized you either ran out or it went bad, there is a way to cheat.

The work around is to combine a brick, or eight ounces, of softened cream cheese with a quarter cup heavy cream and two tablespoons sour cream. The cream cheese and sour cream must be full fat. Actually, don’t break my heart and use low or nonfat anything. Gross.

Does it taste just like mascarpone?  Not exactly, but it’s close enough if you need a quick substitute.

Mascarpone Frosting

Prep5 minutes mins

Total10 minutes mins

Servings 12 servings

Author Krissy Allori

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This Mascarpone Frosting is light and fluffy, perfectly sweet, but very delicate. It works best as a cupcake or cake topper, as it will not provide the structure or stability to stack cakes.

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Equipment

• Mixing Bowls
• KitchenAid Stand Mixer

Ingredients 

½x1x2x

• ▢ 8 ounces mascarpone cheese chilled, I used Trader Joe's brand, results may vary with other brands
• ▢ 1 cup confectioners sugar
• ▢ 1 cup heavy whipping cream chilled
• ▢ 1/2 teaspoon almond extract
• ▢ 1 tablespoon vanilla extract

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Instructions 

• RECIPE TIP: For best results, chill the mixing bowl in the freezer prior to making the recipe. Also, ensure both mascarpone and heavy cream remain refrigerated right up until the time you start mixing.
• Place the 8 ounces mascarpone cheese in the bowl of a stand mixer with the whisk attachment and start beating on medium speed. While beating, add the 1/2 teaspoon almond extract and 1 tablespoon vanilla extract followed by the 1 cup confectioners sugar. Scrape sides and continue beating until light and fluffy. DO NOT OVERMIX as it will cause the frosting to curdle.
• With the mixer running on high speed, slowly add the 1 cup heavy whipping cream until the frosting becomes light and fluffy, about 1-3 minutes. DO NOT OVERMIX as it will cause the frosting to curdle.
• Spread onto cake or cupcakes. This frosting also holds its shape incredibly well, so it’s easy to pipe on using a decorating set. Makes enough to frost 24 cupcakes or two 9-inch rounds.

Notes

Makes about 3 cups.

For longer term storage, keep in an airtight container in the refrigerator or freezer. Frosting will remain soft even after refrigerating, but you can always allow for it to come to room temperature before using if previously refrigerated or frozen.

I have only gotten great results when making this recipe, but the reader’s results have been mixed (some LOVE it, come have not gotten it to work). I think it heavily depends on the ingredients used (i.e. I use Trader Joe’s mascarpone and a local heavy whipping cream) and the temperature of the ingredients.

Nutrition

Calories: 195kcal, Carbohydrates: 11g, Protein: 1g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 46mg, Sodium: 18mg, Potassium: 14mg, Sugar: 9g, Vitamin A: 555IU, Vitamin C: 0.1mg, Calcium: 39mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below