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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.
This is exactly what I wanted for my birthday. Can’t do store bought cakes due to allergies, and I don’t like a lot of sugar. This is perfectly light, creamy, and a tad sweet. I think the reason for other folks ending up with runny frosting is not beating long enough. My partner and I beat this by hand since we don’t have an electric mixer, and it took A LOT of effort and time. But so worth it.
Hello!
I am excited to try this icing with gingerbread. I’m allergic to nuts so I wondered what you would recommend as a replacement for the almond extract? Thank you:)
You can omit or you can use something like an orange extract.
Hi,
I am making a cake for a bridal shower. I want it to be strawberries and cream. Should I frost the outside of the cake with buttercream instead of this mascarpone frosting so that it can stay out longer? Or will the mascarpone frosting hold it’s rosette shape for some hours??
The mascarpone frosting is very delicate so I would go with a standard Italian buttercream.
I was super excited about this frosting- expecting it to taste amazing and hold its shape well! I was disappointed when it ended up runny, and couldn’t hold its shape at all. I had to add extra powdered sugar and by the time it had enough shape, it tasted way too sugary for my preference.
I agree, that frosting comes runny, i suspected at the beginning and added little bit less of heavy cream, still frosting came too soft,. Good for only swirling and eating right away,.
Made this today, its very creamy, thick & delicious. I would prefer half the amount of almond, it was a bit overpowering, unless my extract is super strong.
I’ve made this twice now and both times it turned out perfect. The second time I added a little bit more sugar and it was even better. Super easy to make . And absolutely delicious
Delicious. Worked perfectly as I followed directions carefully. Wonderful for piping on cupcakes and held up for 2 days! Thank you!
Thank You for for sharing, the perfect frosting for my carrot cake. It was so light and creamy, definitely a firm favorite.
Any suggestions for making this in a strawberry flavor other than just adding strawberry extract? Thank you
Honestly, my preference would be to make a strawberry compote or use fresh strawberries and layer them into your cake. This frosting is delicate and I like it as-is.
You can always try adding freeze dried strawberries that you powder in a coffee grinder. That’s how I get strawberry macarons.
Is this recipe correct? ONE cup of confectioners sugar? To one cup of heavy cream and 1 cup of mascarpone? I followed the instructions precisely, and it turned out soupy. I had to add 2-1/2 more cups of confectioners sugar and then ad more vanilla and almond extract. It tastes good, but nothing to rave about, and is still not nearly as thick as cake frosting should be! I certainly won’t be making it again!
I’m sorry it didn’t turn out for you. I made it just as written and it was light and fluffy and not overly sweet. I definitely use a lot more sugar when I make cream cheese frosting to balance out the sour tang in the cream cheese.
Gee, I had the same experience, and added so much more confectioner’s sugar. It was not pipable at all. The extra sugar overwhelmed the mascarpone. A true disappointment and tasted nothing like Whole Foods Chantilly Cake frosting. It was so awful that I just put my cake layers in the freezer rather than use the frosting.
I love all the ingredients and that others are successful with it. Mine is soup as well Cee. I was nervous not whipping the cream separately so I tried it as written. I think I will whip cream in a separate bowl and fold in next time. Note to self, don’t try a new recipe on your Mom’s 85th birthday lol.
I’m so sorry it didn’t work for you. Hope your mom had a great birthday!
I made the frosting exactly how it was written. You have 1 Tablespoon vanilla and I only put 2 teas. and it was extremely overwhelming. It also did not get the consistency of frosting. It was limp so I threw it out. What a disappointment. What do you think went wrong?
Sorry it didn’t work out for you! I think the brand of mascarpone makes a huge difference. I have only ever used Trader Joe’s brand. Also, since I make my own vanilla, it may not have been as strong as the one you were using.
Love this recipe. It’s so easy to make and so good!!
can i use beaters instead of a stand mixer with whisk?
yep!
hi! how much honey would you recommend if i want the flavor to be honey mascarpone? thank you
I don’t know how honey would effect the consistency or taste of the frosting. I would start with a tablespoon and go up from there.
Can I freeze cake frosted with this frosting?
I’ve never frozen this frosting. It’s no where near as stable as an Italian Buttercream.