Prepare to fall in love with this creamy and smooth Mascarpone Frosting. This whipped frosting recipe is so easy and it is a game changer for birthday cakes, layer cakes, and even as a fruit dip!
This is a great frosting when it comes to cakes. It adds the perfect amount of sweetness and creamy without being too strong or overpowering. Decorating with this frosting recipe is really simple, it's easy to work with!
I first tried mascarpone cheese about 8 years ago. My husband's favorite dessert is chocolate chip cookies and he wanted a cookie cake. After doing a little research I determined mascarpone frosting was the best way to do this. So we layered cookies and mascarpone frosting in a pyramid to make an amazing and delicious cookie cake.
If you like this smooth treat, you'll also love these other fun summer recipes. Try our Cream Cheese Pie, Cream Puff Cake, or Lemon Icebox Pie. With these recipes, you'll feel like your very own version of Southern Living! You'll also love our Cool Whip frosting recipe.
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Ingredients
So what's in mascarpone frosting? Below is a list of ingredients needed to make this tasty recipe.
- Mascarpone cheese- Mascarpone is a creamy and slightly sweet Italian cheese that adds a rich and smooth texture to the frosting. Because of its high-fat content, it has a smooth and creamy consistency. You don't have to soften, like you would cream cheese, before mixing. It can be cold.
- Vanilla- Vanilla extract adds a warm and sweet flavor to the frosting, enhancing the overall taste. It complements mascarpone cheese and adds a subtle vanilla flavor!
- Heavy whipping cream- Used to lighten the frosting and make it fluffy. It also adds richness and helps get that just right consistency for spreading or piping onto cakes or cupcakes.
- Powdered sugar- We tested this recipe with different amounts of powdered sugar. To keep the frosting true to mascarpone it was best with ¾ cup. This makes for a less sweet frosting than traditional. For a sweeter version, simply add ¼ cup more.
See recipe card for quantities.
How to make Mascarpone Frosting
Follow these step-by-step process photos for the best baking experience. The pictures can really help with that perfect creamy texture.
Start by whisking the mascarpone cheese with an electric hand mixer until it's smooth.
Add in the vanilla and powdered sugar and continue mixing until there are no clumps.
Slowly whisk in the heavy whipping cream. Whisk until stiff peaks start to form and the texture turns into a thick but creamy looking consistency.
When it's done, the frosting should look like you could frost a cake, cupcake, or fill a pipping bag.
Hint: Don't soften the mascarpone cheese before mixing. It can be cold.
Variations
- Chocolate- Substitute ⅓ cup of the powder sugar for cocoa powder, make normal.
- Raspberry- Add in fresh raspberries to a frosted cake for a raspberry taste. You can even dip the raspberries in the frosting.
- Honey- For a honey flavor whisk in a teaspoon of honey when adding in the heavy whipping cream.
How to use Mascarpone Frosting
Once you try this homemade frosting recipe on your favorite flavors, it's going to be hard to go back! Some of our favorite flavors to pair this with are:
- Lemon- It can be the center of a layered lemon cake, or topped on lemon cookies. Or pair it with lemon blueberry desserts.
- Coffee- This is really popular with tiramisu and coffee or espresso flavored cakes. It adds a nice cream addition. Try it with mocha flavored desserts as well.
- Fruit flavored cakes and cookies- This mascarpone frosting adds just the right amount of creamy goodness to orange, raspberry, blueberry, and strawberry.
- Carrot Cake- Take your carrot cake to the next level with this whipped frosting.
- Chocolate Cake- Make a pair out of the rich chocolate and smooth vanilla frosting.
- Pistachio- Whether you're making pistachio cupcakes, cakes, or pies, this is the perfect light and fluffy pair.
We had some leftover frosting and started dipping fruit in it! It's yummy as a dip for berries and other fruit, just like this oreo dip. It could also be used as a substitute if you don't like ricotta cheese and are making cannolis!
What to do if the frosting splits?
A common problem is the frosting splitting. To help prevent this, make sure to watch the frosting carefully as you make it. When stiff peaks form, it's done! Just like when you whip whipping cream.
If it does split, add in additional heavy whipping cream by hand and gently mix until it comes back together.
Storage
Store unused frosting and frosted cakes, cupcakes, and other desserts in the refrigerator. The frosting holds well up to 4 days in the refrigerator.
Top tip
We found that letting the frosting rest for 30 minutes, and up to 2 hours, before using had better results. But, the frosting can be used immediately if needed.
FAQ
Unlike super sweet frosting, this has a more mild taste. It's a bit like whipped cream with a slight hint of acidity. Because of this, it pairs well with cakes and desserts that already have a strong flavor that you don't want to mask.
Depending on the flavor you want will depend on which is better for frosting, mascarpone or cream cheese. Mascarpone cheese has a milder, creamier taste compared to cream cheese, which has a tangier flavor. Mascarpone also has a higher fat content, making it richer and smoother. Cream cheese, on the other hand, is firmer and holds its shape better, making it ideal for piping and decorating. It all depends on the taste you want and the final look of your dessert.
Related
Looking for other recipes like this? Try these:
Recipe
Mascarpone Frosting
Ingredients
- 8 oz mascarpone cheese
- 2 teaspoons vanilla
- ¾ cup powdered sugar for a sweeter frosting, use 1 cup, see notes below
- 1 cup heavy whipping cream
Instructions
- Place cold mascarpone cheese in a bowl. Using an electric mixer and the whisk attachment, mix mascarpone cheese on low until smooth. Add the vanilla and mix until combined. Add the powdered sugar then continue to mix on low until well combined and smooth.
- With the mixer on low, slowly add in the heavy whipping cream. Increase mixing speed to medium and beat until stiff peaks form and it looks like frosting you could pipe. See pictures above for reference. Be careful to stop mixing once it is thick enough to pipe! This frosting splits easily and will separate into clumps and liquid. See notes below for more information.
Notes
- One reason people tend to gravitate to mascarpone frosting is because it isn't as sweet as regular frosting. For a sweeter frosting, increase the frosting to 1 cup. After adding the whipping cream and combining, but before increasing the speed and whipping it up, sample the frosting to see if you would like to add more sugar. You can add it at this point, then continue to follow the directions as normal.
- Mascarpone frosting can split very easily. It is important to pay attention to your frosting. You'll know it's done once stiff peaks form, like when you're whipping whipping cream.
- If your mascarpone frosting splits, gently whisk in some additional heavy whipping cream by hand until it comes back together. This could take anywhere from 1 Tablespoon - ⅓ cup.
- I like to let my mascarpone frosting rest in the refrigerator for about 30 minutes - 2 hours before using, but it can be used right away.
- This recipe makes about 2.5 cups of frosting.
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