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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.
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.