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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.
Hi. It’s my first time making a frosting and I tried this recipe. I used a local mascarpone brand and since I ran out of the vanilla and almond extract, I used a purple yam or what we call “ube” extract 1 tbsp and followed your step by step process but instead of using 1 cup double cream, I used only 3/4 of a cup. The frosting is like silk and holds properly. Will definitely try it again.
I did it for my daughter’s birthday cake and it worked, the frosting was steady enough to be piped. And I’m also in the UK, using UK products. I do agree with the temperature of the ingredients because after buying them I kept them in the fridge for at least 1 day prior to using them and I took them out about 1 min before starting the whole process.
Thank you for sharing this recipe, it tastes amazing. I didn’t use the whole amount of sugar as I didn’t want it that sweet, but it was anyway sweet enough. I am not such a big fan of buttercream as a frosting for cakes, too sweet for my taste, so this frosting is exactly what I want. I saved the recipe in my collection. Thank you again! Kisses!
Used tj’s and turned out runny. Too thin to even attempt to pipe it. Waste of ingredients.
Oh no! For the life of me, I can’t figure out why some people get fabulous results and some people don’t. I wonder if it has to do with the temperature of the ingredients?
This didn’t work for me at all– I used Trader Joe’s mascarpone and followed the recipe exactly, but it never got thick enough to pipe, and when I continued to try to whip it into shape it curdled irreversibly. Sad!
I’m so sorry to hear that! I’m starting to wonder if it has to do with the temperature of the ingredients? I need to make this again to see if I can make it fail. It has only worked for me.
Hi,
Pro baker here…and a Sicilian. So I make this all the time. Yes, I have always found because the cheese is soft to begin with, even when cold-keep it that way when you start beating it. When adding the cream-i slowly do it on low, then up the speed every now & then. I do this two different ways though-if I have an extra bowl handy-I prefer whipping the cream separately and folding it into the cheese/sugar mix. I use Belgiosio-sorry will not step in a TJ. It can be very fussy 🙂
Fabulous!
I’m from the uk and I tried this recipe as a double batch for a cake I was making. It did not work and It curdled almost instantly. I tried to fix it but ended up melting it down to almost a crème anglaise. I tried it again as a small batch thinking it was my error and it did not curdle but was so thin I had to chuck it in the bin. That’s a lot of mascarpone and cream etc wasted. I ended up using a recipe from kitchenaid and it’s perfect frosting! Sorry this does not work do not use.
I’m sorry this didn’t work out for you. Again, as stated in the recipe, Trader Joe’s is recommended. Their mascarpone seems to be different than other brands.
For folks saying it was runny and not holding it’s shape, Trader Joe’s mascarpone does hold up best. After trying another brand in a pinch, I was concerned because it was very thin. I whipped it until it firmed up and then proceeded with the sugar, cream, vanilla etc.. Whipping it saved the day and cake:) I can’t imagine ever using another frosting- ever.
Try using Wilton’s paste colors. They won’t dilute the frosting. Start with a tiny amount as a “little dab” usually goes a long way. Besides, it’s easier to add than subtract. 🙂
FANTASTIC FROSTING! Absolutely delicious! I didn’t do almond extract because I didn’t have any and it was still perfect. For those who may wonder, it pipes great but it doesn’t do well with coloring, even with gel colors – it turns grainy and runny. I used it on a carrot cake and it was absolutely stunning!
Made it for the second time today, it is absolutely fabulous! I used imported mascarpone both times, and chilled my mixing bowl before I started.
Can this icing be tinted?
It should work as long as you don’t add too much liquid, but I’ve never tried so I can’t say for certain.
I used regular blue food coloring I got from Whole Foods. I didn’t tint it all, just a portion so it blended with the white. Worked great. I made the recipe as is and the little bit of almond extract is a game changer! It gives it a subtle, more sophisticated flavor. I use marscarpone often in frostings and this recipe is now a new favorite.
This is AMAZING. Super easy and super delicious. My new favorite frosting! Thanks for a great recipe.