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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 finished making this frosting. Oh my goodness is it delicious and.It came out perfectly. I can hardly wait to decorate my cake. Hoping it colors well. My 6 year old granddaughter wants this cake for your dollies birthday. Yes, I am that kind of Grandma.
Hi Lynn, glad it worked so well for you! I’ve never colored it and would love to know how well that worked? Thanks! Krissy
This is the BEST FROSTING I have ever had. Have you ever made a chocolate version? And if so what was the recipe? Does adding food color to this affect it at all ?
Hi Donna, My site is seriously lacking a chocolate frosting! I’ll be making one this year for sure! I haven’t tried coloring this frosting. I’m so glad you liked it!
Hello,
Is there a secret to not overmixing? Last week I did a mascarpone&cream filling but it curdled, so I wonder if there is a particular time of mixing you should not exceed or maybe something that would warn you when to stop… Thanks!
Hi Diana, I just stop when it’s light and fluffy enough to spread. The trick is to stop if you aren’t sure and check it. You can always add more mixing but can’t undo over mixing!
Honestly the best frosting I have ever made and tasted it was truly to die for lol. I followed the recipe and it turned out perfect. I used it to frost a two layer Almond cake i made and they paired together like they were made for eachother. Thank you for this new favorite and it was super easy since i love making homeade whipped cream i knew when to stop wisking I’ve curned a lot of whipped cream in the past so thankfully I didnt mess this delicious frosting up. Im a big cream cheese frosting fan but this may push that to second place !
Thank you so much for leaving this fabulous comment! I’ve had so many people that haven’t been able to get this frosting to work… I was starting to really question my sanity because when I made it I thought it was the best frosting I had ever had! Much appreciated!!!
Seriously my daughters and husband loved it my 3 and 4 year old were fighting over the spoon and bowl wanting to lick it clean which i dont blame them i could eat it with a spoon and i think maybe the hot weather could affect its turn out but also sometimes we have so many things going on we dont pay attention to how long we are wisking or how many eggs we cracked with two toddlers i have had to recount my egg shells in the trash plenty of times your recipe is perfect as long as you pay attention and stop and check to make sure you have peaks sooner rather than later you can always whip it more if its not thick enough but hard to save it when its over whipped but im sure it would still taste amazing next time im going to double it so i can try to do some piping and have extra for a midnight snack love the icebox idea i may make this in icebox form for thanksgiving just have to think of something to add with the frosting and gramcrackers maybe somefruit or nuts so many options but you are a frosting genius dont doubt your amazing concoction
Thank you so much and I’m glad it worked for you! I need to make a video of this recipe to show how it’s done because there are quite a few people who have issues making it. So glad you liked it!
Hi!
I’m looking for a way to make an Ube buttercream anand I had a brief thought that I could combine Ube jam into this amazing looking mascarpone buttercream. What are your thoughts? I think consistency of the buttercream will definitelychange, but hopefully not so much it wont hold its shape.??
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Hi Rachel, I have never heard of an Ube jam. I think small amounts of any kind of jam would work really well with this frosting. If you try it, please let me know!
I have not seen the marcapone in the store. Where do you purchase it?
I always get it at Trader Joe’s. Do you have them in your area?
This looks delicious! If I fill and frost a cake with it, will the cake keep in the fridge for a couple of days before needed?
Hi Dana, Sorry for the late reply! Although this frosting keeps well in the refrigerator, I don’t think I would frost a cake with this until we were going to eat it. It’s not as firm and stable as, say, an Italian buttercream like this one: https://selfproclaimedfoodie.com/perfect-buttercream-frosting/
I actually didn’t use any extract and i LOVED the way this turned out! The mascarpone flavor really came through 🙂 This was the easiest tasty buttercream I’ve ever made – I’m sold. Thank you!
Hello! Can i use this frosting for a birthday cake? And if yes please can you suggest me a recipe cake?
I’m so sorry for such a late reply! Yes, you can! It’s not a firm frosting, though, so it would be better on top and on the sides than inbetween layers. It would be great on this: https://selfproclaimedfoodie.com/layered-pumpkin-cake/
Thank you for the recipe. I had to remake it after the first go, because I whipped it so much it turned to butter. That’s okay, though. I squeezed out all the liquid and used the butter on my toast the next morning! 🙂 The second time I made it, I reduced the sugar to 3/4 cup and only mixed it right up to the point of being smooth. It tasted great… like a slightly different version of whipping cream. I frosted a chocolate cake with it, and left it out on the counter. Today is the third day and there are brown spots forming in the frosting. Next time I’ll refrigerate it since it stays soft.