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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!
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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 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.
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
Yes. I usually use it right away, but it keeps in an airtight container in the refrigerator for up to 3 days. Stir it gently before using.
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!