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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.
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?
Thanks!
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
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