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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 whipped cream 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!

bowl of homemade mascarpone frosting

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.

lemon cupcake topped with mascarpone frosting

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.

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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.

piped mascarpone frosting

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Mascarpone Frosting

Prep5 minutes
Total10 minutes
Servings 12 servings
Mascarpone Frosting is simply the very best tasting, easy to make, and perfectly sweet frosting. Just a few simple ingredients whipped together create a lusciously smooth creamy frosting that is so easy to work with. It is stable and holds its shape at room temperature and remains soft when refrigerated.



  • 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.


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.


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

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you’re in the right place! Stick around… I have hundreds of recipes for you to make.

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  1. 5 stars
    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.

  2. 5 stars
    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!

    1. 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?

  3. 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!

    1. 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.

      1. 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 🙂

    1. 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.

      1. 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.

  4. 5 stars
    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.

  5. 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. 🙂

  6. 5 stars
    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!

    1. 5 stars
      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.

    1. 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.

    2. 5 stars
      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.