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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. It is a very delicate frosting, however, and works best as a cupcake topper as it will not provide structure to stacked cakes. Similar in look but very different in taste when compared to Cream Cheese Frosting or Italian Buttercream Frosting.
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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!
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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 with mascarpone. 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.
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Equipment
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 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.
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