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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!
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 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this recipe twice and made sure I did everything just as the recipe instructed and it came out tasting good but super gloopy, didn’t hold any shape, just like underwhipped whipped cream. really sad this didn’t come out, does anyone know what could’ve went wrong??
Bye the way i used 15% heavy cream…was that heavy enough?
Unfortunately, not enough fat. The type of heavy whipping cream I use has about 36% milkfat. Are you in the states?
Make sure you place your mixing bowl in the freezer, at least 30 minutes before beginning.
This is the best frosting; so creamy, light but packed with rich, fulfilling flavor. This is definitely a keeper and WINNER! Thank you for this recipe.
What if you don’t have almond extract. Can you leave it out?
Yep! I just really like the flavor it adds.
So it doesn’t have to be refrigerated?
It should be fine at room temperature for the day however anything longer should be refrigerated.
Ive made this using Rich’s bettercreme in place of heavy cream and it does not last the day without drooping. Any suggestions for stabilizing it?
you can always use unflavored gelatin to stabilize heavy cream
I’m a little concerned about the almond extract, which I generally find a little overpowering. Does it balance with the mascarpone and other flavors to mitigate the pungent quality if the extract?
I’m a huge fan of almond extract and I think the amount is just right, but you can always start off with less and add more to your taste.
I’m making an orange layer cake and found this recipe for frosting, would it be possible to switch the vanilla and almond for orange extract?
I think that will work!
Can this be tinted for cake decoration or would that decrease the stability of the frosting?
I think it would work, but I have never colored this frosting so I can’t say for sure it won’t have an effect. If you try it, will you let me know?
I would love to know this as well! Trying to figure out what frosting to use for my daughter’s bday cake and I know I do not want the heavy, sweet buttercream frosting so hoping I can use this mascarpone frosting, but I need to be able to add food coloring!
I still haven’t made this with color so I can’t say for sure.
I’ve made mascarpone frosting before,but this was the best recipe by far!
I colored this frosting and it came out fine. I colored the entire batch to minimize the rest of overmixing. The only hard part was making an initial estimate as to amounts of coloring. I ended up adding more as I mixed. I also did add some more coloring to a small amount of frosting that I separated out into a small bowl, and may have ended up overmixing it. It had small clumps in it that were probably butter. This could have been fixed if I had taken this bit of frosting out before I reached the stiff peaks stage and then wisked the additional coloring in until stiff peaks were reached. I know this is an old comment, but hope it helps!
Hi, I made this and agree with others that it is light and tastes good. However, the minute I added a tiny bit of food coloring (I use wiltons gels) it split and became impossible to work with. I tried all the tricks I know to bring it back, but nothing worked. I think this is great for things like stuffed French toast or maybe just putting on a cake with no decorations, but for me, it didn’t work as a frosting with which to decorate or pipe anything.
What is marscopane cheese?
It’s like an Italian cream cheese. I buy mine at Trader Joe’s.
Will this hold up on a 4 layer cake?
I’ve only ever used on cupcakes. It’s not firm like buttercream.
I did a rainbow cake with this, it worked fine!
I’m going to have to go back to the cream cheese frosting to ice my cakes.
I really liked the inclusion of almond extract and extra dosage of the vanilla as I love both flavours. However, it was impossible to hold its form with the scant amount of icing sugar. You need at least 3 cups. The good news is that if and when I decide to serve an English dessert, I will definitely use this recipe to serve with fresh strawberries…
I had some very expensive choc cake with mars frosting and LOVED it. So googled and found lots of recipes. Liked this one best cause the one I ate had lots of flavor and yours used a lot. But quite a few others used twice as much cream so I went for 1 1/2 C and think I like this a lot. Some recipes did the mixing dif but gotta be careful with cream unless you want butter! Love it!
Hello! Can I pipe this onto cookies? Wanted to make lemon sugar cookies with lemon marscapone frosting, for my father-in-law’s birthday!
Mmmmm. That would be delicious. It would work for sure, but the frosting isn’t as dense as an American buttercream. Just don’t stack them!
Hi! I love your recipe! I love the texture and taste of this frosting. I used two teaspoons of vanilla extract. I was afraid the tablespoon was a typo. Do you really use that much vanilla?
Yep! A tablespoon is 3 teaspoons, so you were close! I always use a lot of vanilla. 🙂
I am going to attempt this frosting. Do you think it will stand up if I use a jam or thicker spread in it but not totally mixed
I’ve never mixed anything in. If you do, please let me know how it turns out!
How about in chocolate?
I haven’t added chocolate to this frosting. If I did, I would probably add a bit of high quality cocoa powder and increase the sugar, if needed.
Is there anything you can do if it curdle
I’ve never had it curdle but I know with my buttercream, if I keep whipping it ends up smooth again. Not sure that trick will work with this recipe.
I want to add white chocolate. When and how do you suggest I do this?
Honestly, this is a delicate frosting and I have no idea how white chocolate will effect it.
I added half a cup cocoa powder and a cup of chocolate ganache to this recipe and it tasted great! Not a fan of to sweet, but you could increase the powdered sugar!