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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. 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!

    1. 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!

  2. 5 stars
    I keep coming back to this frosting recipe. I always use it for my olive oil cake. Absolutely delicious and so easy!

    1. 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?

      1. 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.

  3. 5 stars
    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 ❤️

  4. 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!

    1. 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!

  5. 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.

  6. 5 stars
    Beautiful recipe turned out just perfect I added vanilla/lavender and almond extracts very delicious on my red velvet cookies

  7. 4 stars
    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.