Mascarpone Frosting

This Mascarpone Frosting, made with mascarpone, heavy cream, powdered sugar, and almond and vanilla extracts, is a lusciously smooth creamy frosting.

It pipes beautifully, spreads effortlessly and holds its shape while you serve. It is a very delicate frosting, however, and works best as a cupcake topper as it will not provide structure to stacked cakes.

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Krissy’s Notes

I’ve made a lot of frostings over the years, and this is seriously one of my best tasting. It’s not as heavy as Italian buttercream and not as tangy as cream cheese frosting. It sits right in between, closer to a thick whipped cream. 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 my go-to for cupcakes, especially my lemon cupcakes and homemade chocolate cupcakes. I’ve made it several times.

What You’ll Need To Make It

The complete recipe is in the card below, but here’s a quick overview.

• Mascarpone: full-fat. I always use Trader Joe’s, and it has never let me down. Readers have also had good results with BelGioioso, but some brands are softer and wetter than others (more on that below).
• Heavy cream: the label needs to say heavy cream or heavy whipping cream, with 36 to 40% fat. Plain “whipping cream” and lighter creams won’t thicken.
• Powdered sugar: I pour it into the measuring cup instead of scooping. The amount is flexible, so use a little less if you like it less sweet.
• Vanilla extract: yes, a full tablespoon. I use my homemade vanilla extract.
• Almond extract: just 1/2 teaspoon, and it’s optional. I love it, but you can leave it out, add a little more vanilla, or use orange extract instead.

PRO TIP: Chill your mixing bowl and whisk attachment in the freezer for 15 minutes before you start.

How to Make Mascarpone Frosting

Full instructions are in the recipe card below, but here’s the short version.

1. Beat the mascarpone. Add cold mascarpone to a chilled bowl and beat with the extracts and powdered sugar until light and fluffy.
2. Whip in the cream. Slowly pour in cold heavy cream while mixing on high speed until thick and airy.
3. Frost and enjoy. Use it right away to frost cupcakes, or refrigerate it for later.

Why Mascarpone Frosting Turns Runny or Curdles

This is the question I get most. It has never failed for me, but my kitchen usually sits under 70°F, and plenty of readers have ended up with soup. Between my own batches and more than 300 reader comments, here’s what makes the difference.

• Warm ingredients. A warm kitchen is the most common culprit. Leave the mascarpone and cream in the fridge until the second you need them, and on a hot day, chill the bowl longer.
• The wrong cream. Light creams don’t have enough fat to thicken (see the cream note above).
• A soft brand of mascarpone. If yours looks loose or wet, beat the mascarpone on its own for a minute before adding anything else.
• Stopping too soon. It looks thin right after the cream goes in. That’s normal, so trust the process and keep beating until you can see the whisk marks.
• Beating too long. Once it’s thick, stop. Overbeaten mascarpone turns grainy, and if you keep going it separates into butter. Check it often, because you can always beat more, but you can’t undo it.

If it’s runny: chill the bowl again and keep beating, checking every 30 seconds. One reader saved hers by beating a fresh, cold tub of mascarpone on its own, then adding the runny frosting back a spoonful at a time. More powdered sugar thickens it a little, but it gets very sweet fast.

If it’s grainy or curdled: stop mixing. Gently stir in a tablespoon or two of cold heavy cream by hand with a spatula. If it’s still grainy, it won’t pipe smoothly, but it still tastes great as a dip or a filling.

★★★★★

“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, reader review

Where to Use Mascarpone Frosting

This mascarpone cream frosting is perfect for topping cupcakes or a single-layer cake. It works anywhere you’d use whipped cream instead of a traditional frosting.

• Cupcakes: my favorite way to use it. Pipe it high or swirl it on with a knife.
• Icebox cakes: I use something very similar to whipped cream in my coconut berry icebox cake, and this works the same way.
• Toppings: spoon it over slices of angel food cake, or spread it on carrot cake cookies.
• Not for layer cakes: it won’t hold a crumb coat or shredded coconut, or stand up to warm weather or an outdoor party. For those, use a sturdier buttercream or cream cheese frosting.
• Leftovers: treat it like my cheesecake fruit dip and dip strawberries or other fresh fruit in it.

If you love mascarpone as much as I do, try my cannoli with mascarpone filling too.

Make Ahead and Storage

To make ahead: It’s best the day you make it, but you can refrigerate it in an airtight container for up to 3 days. Stir gently before using.

To store: Keep the frosting, and anything frosted with it, in the refrigerator. Don’t leave it out more than 2 hours (1 hour if it’s above 90°F). It stays soft even when chilled, so you can serve cupcakes straight from the fridge.

To freeze: I’ve never frozen it myself, but readers have, and one said it was still perfect after thawing. Freeze it in a sealed container for up to a month, thaw it in the refrigerator, and rewhip briefly before using.

Can I make chocolate mascarpone frosting?

Yes. I haven’t made it myself, but readers have: sift about 1/4 cup of Dutch-process cocoa powder in with the powdered sugar and follow the recipe as written. Add a little more cocoa for a deeper chocolate flavor, or a little more sugar if it tastes bitter.

Can I add other flavors?

Yes, as long as you don’t add much liquid. Readers have had success with lemon or orange zest, a teaspoon of coffee granules, and freeze-dried strawberries or raspberries ground to a powder, which is my favorite way to add berry flavor. Fold thicker add-ins like jam, caramel or cookie butter in gently at the very end, a little at a time.

Can I color mascarpone frosting?

Yes, but use gel or paste food coloring, and only a little. Liquid coloring can make it split or turn grainy. I don’t color it myself, but readers have had the best results tinting the whole batch at once, just before it finishes whipping.

Can I make it with a hand mixer?

Yes, a hand mixer works fine. It just takes a little longer to thicken, up to about 5 minutes, so keep checking it. Some readers have even whipped it by hand with a whisk, which takes a lot of arm work.

Can I use cream cheese instead of mascarpone?

Not in this recipe. Cream cheese is thicker and tangier, so it turns into a completely different frosting. I’d make my cream cheese frosting instead.

Can I use honey or maple syrup instead of powdered sugar?

I’d stick with powdered sugar, because liquid sweeteners can make it runny. One reader used about 2 tablespoons of maple syrup and cut the heavy cream in half, and it worked for her.

More Cupcake and Frosting Recipes

Here are a few more recipes to make with it, or instead of it.

Lemon Cupcakes

Homemade Chocolate Cupcakes

Coconut Berry Icebox Cake

Italian Buttercream Frosting