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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 don’t have heavy whipping cream, will whipping cream work?
As long as the ingredients are the same. Sometimes pre-whipped cream has other stuff in it besides heavy cream, and I’m not sure how that would turn out.
Hello everyone,
I just finished making this recipe as icing it on a chocolate cake for my son’s birthday tomorrow. I read all the comments of the bakers here, and the problems some had with the cgeese curdling or being runny. I shipped the heavy cream first with a tablespoon of vanilla extract and the powdered sugar, and then I folded it into the mascarpone cheese. IT came out so smooth and perfect to frost on my cake.
I was a little nervous making this today because I didn’t have time for a practice run and it was going on a first communion cake I’ll be serving in a few hours, but it turned out perfect! No issues with curdling, I just kept a close eye on the mixer and stopped it to check on the frosting every once in a while until it was perfect. I used store brand mascarpone from Whole Foods and it was fine. Thanks!
The two mascarpone cheeses mentioned in the comments are excellent mascarpones. I have used both successfully. I have made this frosting for several years, and never had any issues. However, my preparation is different than yours. I always beat the cold whipping cream in a cold Kitchenaid mixer bowl. In a separate bowl, I beat the cold mascarpone with confectioners sugar until thoroughly blended. Add your vanilla and combine well. Fold one- third of the whipped cream into the mascarpone until blended. Fold remaining whipped cream in blended. I hope this solves runny or curdling issues.
Thank you so much for sharing!
Hi Krissy 😊
Could you tell me if I should whip the cream before I add it to the mix?
Thanks
Hi Ines, I don’t whip the cream first. I add it in liquid form to the beaten mascarpone. You could try beating it first and then folding it in with the mascarpone… that might work. If you try that method will you let me know how it goes? Thanks!
I will try to whip it first, if it works I’ll let you know 🙂
Thanks
Hmm. I made this twice now, following the recipe exactly as stated both times. It curdled almost immediately the first time, and seemed very runny, not light and fluffy. I thought perheps I hadn’t mixed the whipping cream enough, so I whipped it on high another 3 minutes. It came together a little more, but was still very slack. The second time, I put my heavy whipping cream in the freezer for 30 minutes before to make sure it would whip up quickly so the mascarpone wouldn’t be over beaten. It didn’t curdle this time, but it was still slack after 3 minutes of whipping, and not light and fluffy, definitely not the consistency of frosting, or pipeable. Not sure what the issue is, I usually have no trouble making whipped cream that holds its shape, but this icing is not turning out right. I always weigh and measure ingredients carefully, but it seems like there’s way too much liquid, or maybe the cream needs to be whipped first? Any thoughts?
Hi Brianna, I’m sorry it didn’t work for you. I think whipping the cream first and folding in might work well. I’ll have to try it. I’m really wondering if the type of mascarpone makes a difference. I use Trader Joe’s brand. Perhaps the different kinds are different enough that it changes the result of the frosting?
Hi. What kind Mascarpone cheese brand did you use?
I bought mine at Trader Joes
I just did this version and it came out super fluffy. And PLENTY sweet.
2 cups heavy whipping cream, chilled
1/4 cup powdered sugar
1 tbsp. pure vanilla extract
8 oz. mascarpone cheese, room temperature
In the bowl of an electric mixer, combine the heavy cream, powdered sugar, and vanilla. Whip until thick, about 2 minutes. Add the mascarpone and beat until stiff peaks form. (My heavy cream didn’t get that thick after 2 minutes. If this happens, go ahead and add the mascarpone. It will thicken and form stiff peaks anyway.)
I only mixed the mascarpone until it was blended and not one second longer.
What kind of mascarpone cheese do you use? Do you have pictures?
Hi CiCi, I use Trader joe’s mascarpone. I don’t have a picture, but if you google it you’ll see a ton of pictures come up in images.
Ok. Thank you so much. We don’t have trader joe’s around here. I got Belgioioso Mascarpone cheese. Do you think this work well for frosting?
I hope so! I’ve had a ton of people have great success with this recipe and others who can’t get it to work. I’m really wondering if it has to do with the kind of Mascarpone. If you make it, will you be sure to come back and let me know?
Can I use a regular hand mixer for this ?
yep!
That is the brand of mascarpone cheese I use and works out perfectly for me. It is by far my favorite frosting and holds up really well.
This is probably the best frosting besides the whipped cream by itself. It will be my to go filling for anything. I made it today and I’m absolutely amazed at how well it holds. Plus you can color it if you want.
So glad you liked it!!!