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 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!
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.
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.
- 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)
- ½ teaspoon almond extract
- 1 tablespoon vanilla extract
- 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.
Krissy - If I use this as a cake filling, with the cake frosted with buttercream, does it still need to be refrigerated? (Making today - need fast response!) Thanks!
I'm sorry I didn't get to your comment in time! What did you end up doing? I would have said you would have only needed to refrigerate for longer term storage or if you wanted the buttercream on the outside to harden, but not necessary if serving same day.
Wow recipe came out great even with my questionable baking skills. Cupcakes were delicious. The frosting was incredible. Will definitely use both recipes again. Regarding the frosting, As someone on a certain TV network says: “I would eat that on a flip-flop.”
OOOOMMMMGGGG!!! I put this between a flourless almond cake..holy cow!!!
do you need to use an electric beater? Is it possible to do with a hand whisk?
I'm sure it's possible but I've never tried.
SO GOOD! I put this on pumpkin spice chocolate chip cupcakes and it is DELISH!
This is seriously my new favorite frosting! Turned out perfectly and SO DELICIOUS!!!
How can I turn this recipe into a chocolate mascarpone frosting?
I never have and because this recipe can be a little delicate, I'm not sure how it would work. You can certainly add some cocoa powder but you'll probably need to increase the amount of sugar to offset the bitterness the cocoa powder will add.
Hi, I thought I'd drop by to let you know that I made the Mascarpone Frosting in a Keto / Low carb version and it was amazing. Way to go! Swapped out the confectioners sugar for the erythritol Swerve confectioners. I added in a little of another type of sugar-free sweetener to offset the "cooling effect" that Swerve has for me. I'm here to tell you it tastes like the real deal. Hope this helps someone.
Hi! I will try it over the weekend. Can i add caramel to the frosting? And if yes, how much do you suggest? Jovana
Hmmmm. I suppose it depends on the caramel. I would make the frosting first and then fold the caramel in.
This recipe is ALWAYS a hit, never disappoints. I do have one question for you, what kind of food coloring would you use for dyeing this icing?
Hi Shannon, so glad you like it! I actually don't color my icing anymore (only exception is for Christmas cookies). If I were to color it, I would use a gel instead of a liquid.
THERE IS A DIFFERENCE IN CREAMS FOR WHIPPING. THOSE LABELED SIMPLY "WHIPPING CREAM" HAVE A LOWER BUTTERFAT CONTENT AND WILL BRFEAK DOWN SHORTLY AFTER BEING WHIPPED. "HEAVEY WHIPPING CREAM" IS HIGHER IN FAT AND WILL STAY FIRM LONGER WHEN WHIPPED. (THIS IS THE WHIPPED CREAM OF MY CHILDHOOD-THE 1950'S. IT STAYED FIRM FOR DAYS ON REFRIGERATED PIES OR CAKE) (Sorry for the capital letters-I didn't see the shift key was down and don't want to write this all again 🙂
I'm just wondering would this frosting be good to cover a birthday cake with? I find the buttercream frosting too sweet but works well in terms of decorating the cake, I'd like to know would this act the same way but without the sweetness?
I think it would be fabulous! Just make sure your cake is fully cooled. Enjoy! -Krissy
Have you compared this recipe using pasturized cream vs. ultra-pasturized cream? Has anybody experimented to see if it makes a difference in the time rquired to whip the frosting?
Hmmmm. Interesting question! I always buy the same heavy cream at Costco and it is ultra-pasteurized. Not sure I have the answer for you and would love to see if anyone comments. -Krissy
Way, way too sweet. Would need half the sugar only.
Hmmm. Interesting you would say this! I actually thought it was much less sweet than a typical frosting, which is why I loved it so much.
Thank you so much for this recipe--it is AMAZING. I add a teaspoon of good quality coffee granules, as well as the vanilla, and use it to frost my tiramisu cupcakes (I wasn't happy with my previous frosting). This one holds up so well and is still perfect after freezing. I have tried different brands of whipping cream as well as mascarpone, and it comes out perfect everytime. Since I have had curdled mascarpone frosting in the past (other recipes), I think the trick with this one is to make sure you have all ingredients ready and on hand, then remove cream and mascarpone from the fridge Just before use. Use an electric hand whisk instead of the stand mixer and just work quickly and watch it carefully. I also stick to the max 3min whip. Perfect and delicious. I am going to try a lemon version today using lemon zest. Thanks again!
Such a great comment and love the recommendations. THANK YOU! Krissy
I think it tasted even better with 1/4 teaspoon of salt
Can you pipe flowers with this frosting? I’m confused after reading the comments about whether it’s firm or stable enough.
Sounds like maybe it’s not quite as stiff as Italian meringue buttercream? How does it compare to Swiss meringue buttercream, and American buttercream?
Deciding whether to use it for some intricate flowers. Thank you!
It's definitely not as stiff as any of those buttercreams. It's more similar in texture to a cream cheese frosting. Definitely wouldn't pipe intricate flowers. Would only use to frost outside of cake or mound on top of cupcakes. Hope that helps!
The recipe worked great the first few times I did it with Trader Joe's mascarpone. I just made some with Galbani mascarpone and it is too runny. There must be a difference in mascarpone that is causing issues for many.
Thank you so much for letting me know!!! I couldn't figure out why it wasn't working for some people, but I've only ever used Trader Joe's brand. That must be it! I really appreciate the comment.
Hello! I wanted to make this recipe but have been checking around and you seem to mix differently from others I have seen. You add the sugar with the cheese and flavors first and then add the liquid in the end at high speed. On the others I have seen, they add the sugar last slowly. I like yours because it has more confectioners sugar than the others I have seen. Does it make a different if I add the sugar in the end, instead of the whip cream?
I honestly think it would work fine. When I make sweetened whipped cream, I add the sugar and the heavy cream at the same time. The trick is knowing when to stop whipping. Hope it works for you! -Krissy
Mary C Maher
Hmmm mine was very slack, and the texture isn't great either. i may try again with the other recipe posted in the comments and see if that works better. The flavor is good though- cheers