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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 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, I came across this when doing a quick search for ricotta, mascarpone for a cannoli cake. I’m thinking with regards to some who may have had issues with it not forming up? Are they using a mascarpone that needs to be strained? Much like a Ricotta does when making cannoli fillings? I use the Belgioioso and they are pretty thick (but I still strain my ricotta).
Just wondering if people are having issues due to the wetness of their mascarpone.
The Belgioioso is the only one I use (only one at my local store LOL)
Interesting. The Trader Joe’s version is the only one I’ve ever used and it’s completely creamy and not wet at all.
I followed the recipe exactly, including chilling everything, and it came out perfect. It’s my new favorite recipe for icing a cake. Light, fluffy, looks and tastes very delicate yet holds up well. I made mine in the afternoon, popped the iced cake in the fridge, served it after dinner at 6 pm and it was awesome.
Hi. Can you use sugar syrup instread of powdered sugar in this recipe?
I would fear that the sugar syrup would make it a liquid mess. This recipe is pretty delicate so I recommend not making any substitutions.
I just made this recipe for the first time, and it came out perfectly! I was nervous about making mascarpone frosting with heavy cream since my homemade whipped cream was runny the last time I made that. I watched a few videos on how to make mascarpone frosting before I tried this recipe. Two common suggestions were: 1) freeze the mixing bowl (I used a metal bowl, since that’s what my niece uses when she makes whipped cream, and hers always turns out well) and 2) the mascarpone and heavy cream need to be chilled (as Krissy has instructed).
I also found the instruction not to overmix to be very important to get the right consistency. I had no trouble piping cupcakes with this frosting. And, the almond extract seems to enhance the vanilla flavor of the frosting.
I will definitely make this again!
Great suggestion! And I totally agree with freezing the metal bowl. I did that last time I made it and got perfect results. I’m going to update the recipe with that tip. Thanks!
It seems quite a few people are having trouble with it, and I used to fail so much with this type of recipe, I understand the frustration! So here’s my two cents, if it helps anyone at all.
With anything involving whipping heavy cream, TEMPERATURE is of the utmost importance. When it says “chilled”, it’s no joke! What it means is, as COLD as possible without being frozen – it’s really about the physics! Over here in France, I was told so many times by my mother and grandmother to put everything used for the “crème chantilly” in the fridge ahead of time – better yet in the freezer, but mind your cream doesn’t freeze – and that’s literally EVERYTHING – the cream, the bowl, down to the whisk or attachements! I find this is especially true if your bowl is glass or plastic. Metal is quite cool already, so not as much of an issue.
Also, if you want to try using this frosting for something sturdier, yes, I’d use some sort of stabilizing agent: gelatin (more finnicky since you need to heat it up first for it to work), corn starch, powdered milk, or we have a special powder here that comes in a single-dose pack (Chantifix), maybe you guys have something like this too.
But really, even when doing everything ‘right’, at the end of the day it’s science and it’s difficult to control every single parameter. Sometimes, it just won’t do what you want it to do!
Anyways, thanks a lot for this recipe – can I ask though if in the future the conversions in grammes could be included as well? It would be great and save us so much time on this side of the Atlantic! =)
It worked really well! I didn’t use almond extract, but I added 2 spoonfuls of peanut butter, it’s to die for on vanilla cupcakes, thanks =)
Ooooh, I’ve never added peanut butter. Thanks for letting me know!!!
Didn’t work for me. I followed the recipe to a tee but it never thickened. Was just a sloppy mess. I had to throw it away with the cake.
I’m sorry it didn’t work for you. Did you use the Trader Joe’s mascarpone? Was everything VERY chilled? If your house is warm, you can try freezing your mixing bowl before mixing. I just made this frosting again last month to see if I was missing something because some people couldn’t get it to work and it turned out perfect. Not sure why others struggle, but our house is typically cold and I truly do think it’s the temperature.
I love this frosting, any ideas on making a chocolate version?
Glad you liked it! I just made it again myself. I’ve never tried making a chocolate version. If I did, I would add some cocoa powder and maybe a bit more sugar.
I made 4″ mini layer cakes (carrot spice cake) with this. I think the small layers were light enough that the center frosting didn’t squish out and it held up really well-I did a naked cake kind of thing with no frosting on the sides, just on top and in the middle. Also-I creamed the mascarpone thoroughly, then whipped the cream, whipped the mascarpone into the cream then added the sugar, so a bit different order from your recipe, mostly because I didn’t read your instructions carefully enough. It came out beautifully, held up nicely in the fridge before the dinner, and was delicious.
Oh. My. God. I haven’t even tried it with the cake yet (my usual carrot cake recipe), just stuck a small spoonful in my mouth to try it and I am absolutely floored. This is so silky smooth, light and airy, and not too sweet at all! Definitely adding this to my recipe book!
It’s one of my favorites. I’m glad it worked for you! A lot of people seem to struggle with this recipe.