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. Similar in look but very different in taste when compared to Cream Cheese Frosting or Italian Buttercream Frosting.
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. 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
Ingredients
- 8 ounces mascarpone cheese (chilled)
- 1 cup confectioners sugar
- 1 cup heavy whipping cream (chilled)
- ½ teaspoon almond extract
- 1 tablespoon vanilla extract
Instructions
- Place the mascarpone in the bowl of a stand mixer with the whisk attachment and start beating on medium speed. While beating, add the almond extract and vanilla followed by the 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 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.
Debby Blanks
How about in chocolate?
Krissy
I haven't added chocolate to this frosting. If I did, I would probably add a bit of high quality cocoa powder and increase the sugar, if needed.
Lilly
I added half a cup cocoa powder and a cup of chocolate ganache to this recipe and it tasted great! Not a fan of to sweet, but you could increase the powdered sugar!
Jillian
Hello! Can I pipe this onto cookies? Wanted to make lemon sugar cookies with lemon marscapone frosting, for my father-in-law's birthday!
Krissy
Mmmmm. That would be delicious. It would work for sure, but the frosting isn't as dense as an American buttercream. Just don't stack them!
Michelle Clay
Hi! I love your recipe! I love the texture and taste of this frosting. I used two teaspoons of vanilla extract. I was afraid the tablespoon was a typo. Do you really use that much vanilla?
Krissy
Yep! A tablespoon is 3 teaspoons, so you were close! I always use a lot of vanilla. 🙂
Carol
I had some very expensive choc cake with mars frosting and LOVED it. So googled and found lots of recipes. Liked this one best cause the one I ate had lots of flavor and yours used a lot. But quite a few others used twice as much cream so I went for 1 1/2 C and think I like this a lot. Some recipes did the mixing dif but gotta be careful with cream unless you want butter! Love it!
Arlene
What is marscopane cheese?
Krissy
It's like an Italian cream cheese. I buy mine at Trader Joe's.
Mary
Will this hold up on a 4 layer cake?
Krissy
I've only ever used on cupcakes. It's not firm like buttercream.
Lilly
I did a rainbow cake with this, it worked fine!
Bella
Can this be tinted for cake decoration or would that decrease the stability of the frosting?
Krissy
I think it would work, but I have never colored this frosting so I can't say for sure it won't have an effect. If you try it, will you let me know?
Sarah
I would love to know this as well! Trying to figure out what frosting to use for my daughter’s bday cake and I know I do not want the heavy, sweet buttercream frosting so hoping I can use this mascarpone frosting, but I need to be able to add food coloring!
Krissy
I still haven't made this with color so I can't say for sure.
Jeanie Morgano
I’ve made mascarpone frosting before,but this was the best recipe by far!
Nick P
I'm a little concerned about the almond extract, which I generally find a little overpowering. Does it balance with the mascarpone and other flavors to mitigate the pungent quality if the extract?
Krissy
I'm a huge fan of almond extract and I think the amount is just right, but you can always start off with less and add more to your taste.
Sarah
So it doesn’t have to be refrigerated?
Krissy
It should be fine at room temperature for the day however anything longer should be refrigerated.
Lisbeth
What if you don't have almond extract. Can you leave it out?
Krissy
Yep! I just really like the flavor it adds.
Debra Lundy
This is the best frosting; so creamy, light but packed with rich, fulfilling flavor. This is definitely a keeper and WINNER! Thank you for this recipe.