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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. It is a very delicate frosting, however, and works best as a cupcake topper as it will not provide structure to stacked cakes. Similar in look but very different in taste when compared to Cream Cheese Frosting or Italian Buttercream Frosting.
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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! It would also be a wonderful filling for my Carrot Cake Cookies.
This frosting would go perfectly with any cake or cupcake. I can’t wait to top my heavenly homemade chocolate cupcakes with it!
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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 with mascarpone. 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.
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Equipment
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!!!