This post may contain affiliate links. Please read our disclosure policy.
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.
Table of Contents
- Mascarpone Frosting at a Glance
- Krissy’s Notes
- What You’ll Need To Make It
- How to Make Mascarpone Frosting
- Why Mascarpone Frosting Turns Runny or Curdles
- Where to Use Mascarpone Frosting
- Make Ahead and Storage
- Frequently Asked Questions
- Can I make chocolate mascarpone frosting?
- Can I add other flavors?
- Can I color mascarpone frosting?
- Can I make it with a hand mixer?
- Can I use cream cheese instead of mascarpone?
- Can I use honey or maple syrup instead of powdered sugar?
- More Cupcake and Frosting Recipes
- Mascarpone Frosting Recipe
Mascarpone Frosting at a Glance
- The recipe: a light, fluffy frosting made with cold mascarpone, heavy cream, powdered sugar, vanilla and a little almond extract.
- Why you’ll love it: it’s lighter than buttercream, without the tang of cream cheese frosting, and it still pipes.
- Time: about 10 minutes of mixing, plus 15 minutes to chill your bowl.
- Makes: about 3 cups, enough to generously frost 12 to 14 cupcakes.
- Best for: cupcakes, and anywhere you’d use whipped cream instead of a traditional frosting. Not for stacked or tiered cakes.
- The key: keep everything cold, and stop mixing as soon as it’s thick.
- Storage: keep it in the refrigerator, and don’t leave it out more than 2 hours.
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.
- 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.
- 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.
Frequently Asked Questions
This recipe has gotten a ton of questions and comments, so here is some information you might find helpful.
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.
If you tried this Mascarpone Frosting recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pin this now to save it for later
Pin ItMascarpone Frosting
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 and whisk attachment in the freezer for 15 minutes before 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. A 1x batch makes enough to generously frost 12 to 14 cupcakes.
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 does. It shouldn’t sit out more than 2 hours (1 hour if it’s hot out), so keep it in the refrigerator after that. It stays soft even when chilled.
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 don’t keep whipping it, because that turns it into butter. Stop mixing and 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.
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 affect 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!