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This Mascarpone Frosting is made with mascarpone, heavy cream, powdered sugar, and almond and vanilla extracts is a lusciously smooth creamy frosting.
It pipes beautifully, spreads effortlessly and stays stable at room temperature. It is a very delicate frosting, however, and works best as a cupcake topper as it will not provide structure to stacked cakes.
Krissy’s Notes
I’ve made a lot of frostings over the years, but this one completely changed the game for me. It’s not as heavy as buttercream and not as tangy as cream cheese frosting, but it sits perfectly in between. The first time I made it, I stored leftovers in the fridge and found myself spreading it on graham crackers the next day (no regrets).
This mascarpone icing recipe is now my go-to for cakes and cupcakes when I want something elegant but easy. It holds its shape well enough to pipe, stays soft even after chilling, and makes every dessert feel luxurious.
I frequently pair it with Lemon Cupcakes, Carrot Cake Cookies, on top of Angel Food Cake, and my absolute favorite Homemade Chocolate Cupcakes.
Reader Review
⭐⭐⭐⭐⭐
This is the best frosting I’ve ever tasted <3 I’ve made it a couple times now and really complements any cake flavors my personal favorite so far would be with a spiced carrot cake. -McKayla
What You’ll Need To Make It
The complete recipe is in the card below, but here’s a quick overview.
You’ll need mascarpone cheese, powdered sugar, heavy whipping cream, vanilla extract, and almond extract. Use full-fat mascarpone, low-fat versions won’t whip properly, and make sure both the mascarpone and cream are very cold before mixing.
A tip I swear by: chill your mixing bowl and whisk attachment for 15 minutes before you start. Cold ingredients are the key to a stable, fluffy frosting that won’t split.
How to Make Mascarpone Frosting
Full instructions are in the recipe card below, but here’s the short version.
- Beat the mascarpone. Add cold mascarpone to a chilled bowl and beat with the extracts and powdered sugar until light and fluffy.
- Whip in the cream. Slowly pour in cold heavy cream while mixing on high speed until thick and airy. Don’t overmix or it may curdle.
- Frost and enjoy. Use immediately to frost cakes or cupcakes, or refrigerate for later. It spreads beautifully and pipes like a dream.
Make Ahead and Storage
To make ahead: Prepare the frosting and refrigerate in an airtight container for up to 3 days. Stir gently before using.
To store: Keep refrigerated. It stays soft even when chilled, so you can use it straight from the fridge.
To freeze: Freeze in a sealed container for up to a month. Thaw in the refrigerator and rewhip briefly before using.
Learn From Me
I’ve made this recipe countless times, and while it’s easy, it can be a little temperamental. The biggest lesson? Temperature matters. If the mascarpone or cream get too warm, the frosting can separate. Keep everything cold and stop mixing the moment it looks fluffy and firm.
I’ve found that the brand of mascarpone and cream also makes a difference. Trader Joe’s mascarpone and local heavy whipping cream have never failed me. This is what I use when I make my Cannoli with Mascarpone Filling and my Mascarpone Frosting.
This mascarpone cream frosting is perfect for topping cupcakes or a single-layer cake, but it’s too delicate for stacking tiered cakes.
Frequently Asked Questions
This recipe has gotten a ton of questions and comments, so here is some information you might find helpful.
Temperature is usually the culprit. Both the mascarpone and heavy cream must be very cold before whipping. A warm kitchen or overmixing can cause it to break or turn soupy. Chill the bowl and whisk first, and stop mixing as soon as it looks thick and fluffy. If it does curdle, try whisking a small portion separately and then slowly folding it back in to restore texture.
This frosting is best for cupcakes, single-layer cakes, or dessert toppings. I’ve even used it to make my Coconut Berry Icebox Cake. It’s delicate and won’t hold up well under heavy cake layers or in warm weather. For tiered or outdoor cakes, Italian Buttercream Frosting is sturdier but still tastes great.
Yes! Add cocoa powder for chocolate mascarpone frosting, or gently fold in a small amount of fruit purée or citrus zest for flavor variations. You can also swap the almond extract with something like peppermint extract.
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Ingredients
- 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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I bake quite a lot and this might be the best frosting I have ever made or eaten. I made it for my daugher’s birthday cake. She generally does not like frosting because it is too sweet, but she loved this one! Thank you so much for the recipe! I will definitely make it again.
Thank you so much!!!
Sounds delightful! Question, any chance this would work with 10% cream? A not as thick version perhaps? I want to make this right away and do not have whipping cream😮
Hi Drea, Not sure if it will hold together. I think heavy cream is something like 37%. If you try it, will you let me know?
I bet it worked well because I was making the tomato cake recipe from Stetted and didn’t like the frosting. (Loved the cake tho!) I used your frosting recipe (cut in half) but put in the tomato and (because it’s what I had) milk instead of the heavy cream. (Also skipped the almond because I didn’t want tooo many flavors.) Anyway, it was fantastic! Not overly sweet and thin enough to drizzle. Yum and thank you for the recipe!
Any replacement for whipping cream?
p.s. To my previous comment: I think this didn’t work because I used a tablespoon of lemon juice in place of extract. That is probably what turned the mascarpone and cream into curds.
Thank you very much for coming back to add that valuable piece of information! Yes – lemon juice and almond extract are VERY different. 🙂 Krissy
Didn’t work.2 minutes on high speed turned the cream and mascarpone into curds.
Hi..is it a must to add 1/2tspn of almond extract? Or i can just skip it? Thanks btw
You can always omit the extract. I just LOVE the flavor. You can use vanilla instead if you want as well.
Can this be used as cannoli filling?
Hi Lisa, Cannoli filling is typically made with ricotta, but I bet this would be outstanding wrapped in a cannoli shell! I eat it on graham crackers and it’s heaven!
I use Marscarope in mine and it’s deliciouse.
What does it mean when your icing seprates
Not sure I understand. Did you make it and the frosting separated?
So perfect for carrot cake! Frost was the layers and the sides then add some toasted coconut …OMG, this can’t get better!
can this be made with different flavors, ie: strawberry extract, lemon, etc. Thanks for the awesome recipe !!
Absolutely! I’m partial to almond. You could say I have a slight addiction. But I would love to see how it tastes with other flavors of extracts! I have one more tub of mascarpone in the frig… perhaps I’ll do some experimenting!
Can chocolate be added ?
I would think cocoa powder could be added, but it’s not an overly sweet frosting so the addition of cocoa powder might require more sugar.