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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 just made this for my birthday cake (chocolate cake with fresh raspberries). It is THE BEST frosting I have ever had. Hands down. The classic almond, vanilla, and mascarpone flavors made this Italian girl’s birthday. Thank you!
So glad you liked it! It’s been far too long since I’ve made it myself. I think I will for my next birthday!
I keep coming back to this frosting recipe. I always use it for my olive oil cake. Absolutely delicious and so easy!
I can’t imagine a better cake to make with it. YUM!
Can I use this recipe in place of cream cheese frosting? Making a chocolate coconut cake. Will it hold shredded coconut on the outside layer of frosting?
You can absolutely use it on that cake, but it is a very delicate frosting and not as thick as cream cheese frosting. I don’t think it will hold the coconut. It’s closer to a whipped cream texture than a cream cheese frosting texture.
Would this work on a 2 tier cake? I need it to be firm enough too hold so the top tier doesn’t slide off.
It is not a firm frosting so I would only use it to top cupcakes or use on the top of a cake.
This fristing is heavenly!!! Taste just like a vanilla ice cream. But better!! Is light and fluffy. This works wonderful in place of whipped cream. This is amazing!! Thanks for sharing ❤️
What about adding different flavors? Like strawberry or cherry?
I’ve never used other flavors but I’m sure you can add concentrated extract.
I have been looking for a frosting that is this light and dreamy, and this one seems to be the perfect match for a pink champagne cake that I am hoping to make for a special event in a couple of months, but I have a little problem. I am trying to figure out how to incorporate a 1/4 cup champagne reduction in place of the almond extract, but without eliminating the vanilla extract. I am sure that you are more experienced at altering recipes to match your desired results, so any ideas that you can share with me will be very much appreciated, far more than you will ever know! Even if you can’t, thank you for providing this recipe, as it looks incredibly delicious! I will be finding something to make to use it with, right now, regardless, because I can’t wait to try it!
That sounds amazing! If it were me, I would reduce until it has the consistency of a very thick syrup. I think the most important thing would be to make sure it’s completely chilled and then whip it in at the end. I hope it works!
I made this today and it’s wonderful for a chocolate cherry cake and the almond just make it exceptional. I used Cello mascarpone and kept everything cold. I didn’t try to make it too stiff because I wasn’t piping and wanted a softer frosting. I’, definitely adding this to me regular rotation of recipes.
How long can this hold in the refrigerator?
I would try to eat same day or within a day at most.
Beautiful recipe turned out just perfect I added vanilla/lavender and almond extracts very delicious on my red velvet cookies
I used whatever mascarpone I could find in HEB and it worked out just fine for me.
HOWEVER: In no world is this enough for two 9” rounds. Double the recipe!
Tips for those who say theirs is runny:
1. Chill your mixing bowl first.
2. Leave the ingredients in the fridge until JUST when you use them.
3. Add the heavy cream S L O W L Y
4. Don‘t worry TOOOOOO much about “over-mixing” and then under mix it. Heavy whipping cream takes a little while to thicken up. You should be able to see the whisk marks in the icing.
Thank you I’m going to make mine now