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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.
Followed the directions no changes turned out perfect. My family and friends loved the cake with this frosting. Will be making a lot more cakes using this recipe. Thank you so much for sharing
There are a lot of comments stating that this cream is not stiff enough. I had no problems with it. I even cut the powdered sugar down to 1/2 cup and for me it was sweet enough. The powdered sugar is not there to stiffen the cream. Whipping stiffens the cream. I used this with 36% cream but 40% does whip better. I suspect those who had trouble not getting the cream stiff enough did not take the following precautions and didn’t whip it long enough.
Precautions need to be taken when whipping cream:
Bowl and whisk must be icy cold. I stick mine in the freezer for a bit. You can even go 1 step further and whip the cream in a bowl that’s set in an ice bath if the temperature of your room is warm.
Mascarpone does have this tendency to quickly go from smooth and creamy to rigid and lumpy if it’s over manipulated.
I usually loosen my mascarpone with a paddle attachement, not a whisk. I blend together the cream and powdered sugar to make sure it’s smooth before I add it to the mascarpone, so I’m reducing the amount I’m manipulating the mascarpone.
Using my whisk attachement to beat the cream and mascarpone no higher than medium. This will result in small bubbles which will aerate the cream but keep it denser and and more stable. Once I see tracks in the cream and it doesn’t fall off the whisk when I hold it upside down, I know it’s done or close to done. If it needs to be stiffer (to be pipeable) I finish by hand with a whisk. A few turns around the bowl and through the cream will stiffen it without more aeration. Remember though, pushing the cream through a piping tip is further manipulation and will stiffen the cream. I often do a small test if I feel I’m close. If the cream holds its shape and your edges are not ragged, you know you’re good to go. If your piped edges are ragged, you’ve gone to far. It’s still useable but it won’t be as pretty.
I hope this helps but it’s a good recipe.
Outstanding tips. Thank you so much!
I want to frost a 3 layer Carrot cake and should I double the recipe and use the remainder on my chocolate pie ??? Should I frost it the morning of Thanksgiving or can I frost it the day before and keep it cool ??
So, this frosting will not work with only 1 cup of powdered sugar. If you want to pipe with it or just keep it from running off your cake, you will have to use more sugar and I mean MORE. Maybe it will work with a quarter of marscapone, maybe 3/4, but no way with a whole 8 oz, especially if you live in hot and/or humid climates. And the heavy cream is soft also so that will make the frosting droop even more. I had to put at least 4 cups of sugar in order to use it without running everywhere. A stabilizer wouldn’t hurt either. Start out with 1 and keep going until you get the consistency you want. If it’s too sweet, just stick with the heavier, sturdier block of cream cheese.
This looks delicious!
Can I make it one day ahead and store it in the fridge or its better to use asap
I’ve always just used it right away.
Hi there! How much fat has the cream you use? thansk!
40%
There are a lot of comments stating that this cream is not stiff enough. I had no problems with it, even using 36% fat cream. I even cut the powdered sugar down to 1/2 cup and for me it was sweet enough. The powdered sugar is not there to stiffen the cream. Whipping stiffens the cream. I suspect those who had trouble not getting the cream stiff enough did not take the following precautions and didn’t whip it long enough.
Precautions need to be taken when whipping cream:
Bowl and whisk must be icy cold. I stick mine in the freezer for a bit. You can even go 1 step further and whip the cream in a bowl that’s set in an ice bath if the temperature of your room is warm.
Mascarpone does have this tendency to quickly go from smooth and creamy to rigid and lumpy if it’s over manipulated.
I usually loosen my mascarpone with a paddle attachement, not a whisk. I blend together the cream and powdered sugar to make sure it’s smooth before I add it to the mascarpone, so I’m reducing the amount I’m manipulating the mascarpone.
Using my whisk attachement to beat the cream and mascarpone no higher than medium. This will result in small bubbles which will aerate the cream but keep it denser and and more stable. Once I see tracks in the cream and it doesn’t fall off the whisk when I hold it upside down, I know it’s done or close to done. If it needs to be stiffer (to be pipeable) I finish by hand with a whisk. A few turns around the bowl and through the cream will stiffen it without more aeration. Remember though, pushing the cream through a piping tip is further manipulation and will stiffen the cream. I often do a small test if I feel I’m close. If the cream holds its shape and your edges are not ragged, you know you’re good to go. If your piped edges are ragged, you’ve gone to far. It’s still useable but it won’t be as pretty.
I hope this helps but it’s a good recipe.
This is very good recipe bravo!
l want to pipe this between a three layer exposed carrot cake.
I would like to add orange peel to this frosting?
I want to achieve extra freshness to a carrot cake, will the peel affect the frosting in any way? Thanks in advance!
Just remember that this frosting is not as firm as cream cheese frosting, so it might deflate under the weight of a cake. I think it’s much better on top. I think orange zest would be a great enhancement!
Hi! Can I add Biscoff spread to it? Will that destroy the frosting? I need a Biscoff flavored cake
I have never done something like that with this frosting. I think if you fold it in at the very end and as long as it’s very soft, it might work? Have you seen my cookie butter cheesecake recipe? https://selfproclaimedfoodie.com/cookie-butter-cheesecake/
I am planning to sandwich this between 2 red velvet cookies for a gift basket..do you think it will hold up as well as cream cheese frosting…?. I even thought about maybe using a little less cream to make it a little stiffer..thoughts..?
It’s definitely more light and delicate compared to cream cheese frosting. Makes a better topper than a filling.
This is heavenly delicious I followed the recipe to the T & it was just right! I made stuffed French toast & as a spread over my moist banana nut bread ……amazing …….as it was a hint of sweetness to enjoy all the flavors. Thank you
Well I tried this yesterday and I must say that I messed up lol. I only wanted to make half a batch and part-way through my ingredient measuring, I started using the full amounts instead of the half amounts. So considering I used half the amount of mascarpone and the full amounts of everything else, It still tasted delicious it was just more whipped creamy than anything, and it was still pipeable. I have no doubt that had I used the correct ratios of everything, it would have been perfect!