This post may contain affiliate links. Please read our disclosure policy.
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.
Table of Contents
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!
Table of Contents
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.
Pin this now to save it for later
Pin ItMascarpone Frosting
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.
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!