Mascarpone Frosting (Fluffy and Creamy Cupcake Frosting)

Name: Mascarpone Frosting
Prep time: 5 min
Total time: 10 min
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

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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
Reader Review
What You’ll Need To Make It
How to Make Mascarpone Frosting
Make Ahead and Storage
Learn From Me
Frequently Asked Questions
Mascarpone Frosting Recipe

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.

lemon cupcake topped with mascarpone frosting

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.

Why did my mascarpone frosting turn runny or curdled?

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.

Can I use this mascarpone frosting for layer cakes or outdoor events?

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.

Can I color or flavor this frosting?

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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Mascarpone Frosting

Prep5

Total10

Servings servings

Author Krissy Allori

Rate Print

This Mascarpone Frosting is light and fluffy, perfectly sweet, but very delicate. It works best as a cupcake or cake topper, as it will not provide the structure or stability to stack cakes.

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

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.

I have only gotten great results when making this recipe, but the reader’s results have been mixed (some LOVE it, come have not gotten it to work). I think it heavily depends on the ingredients used (i.e. I use Trader Joe’s mascarpone and a local heavy whipping cream) and the temperature of the ingredients.

Nutrition

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