Silky Mascarpone Frosting Recipe for Cakes & Cupcakes

Ingredients

The full ingredient list and measurements are shown in the recipe card below.

• Unsalted butter, softened to room temperature.
• Heavy cream, cold.
• Confectioners’ sugar (powdered sugar).
• Mascarpone cheese, a creamy, soft Italian cheese with a mild, slightly sweet flavor. You can substitute with cream cheese in a pinch, but the texture and taste will be different.
• Vanilla extract for depth of flavor.

How to Make Mascarpone Frosting

1. Cream the butter: In a mixing bowl, beat the softened butter with a hand or stand mixer fitted with a paddle attachment until smooth. Add half of the powdered sugar and mix until incorporated.
2. Incorporate mascarpone: Add the cold mascarpone and the remaining powdered sugar, mixing gently until the mixture is smooth and uniform.
3. Add cream and vanilla: Pour in the cold heavy whipping cream and the vanilla extract. Whip starting at low speed and gradually increase to medium-high until the frosting thickens. Stop as soon as it reaches a light, smooth consistency—do not overmix.
4. Chill if needed (optional): If the frosting feels too soft for piping or detailed decorating, refrigerate for 15–30 minutes to firm up slightly before use.

Tips and Variations

• Don’t over-whip mascarpone: Mascarpone can separate or become grainy if whipped too long. Mix only until the ingredients are combined and the frosting is thick and smooth—stiff peaks are not necessary.
• Use a rubber spatula to scrape the bowl between steps to ensure even mixing.
• Be cautious with high-speed attachments; they can whip the mixture quickly and risk curdling.
• This frosting can be made with a stand mixer, hand mixer, or by hand in a large bowl.
• Flavor variations: Add lemon zest for brightness, a touch of almond extract, cocoa powder for chocolate mascarpone, espresso powder for coffee notes, or a splash of maple syrup for warmth.
• For a richer, caramel-like note, stir in 1–2 tablespoons of brown milk powder.

Uses for Mascarpone Frosting

Mascarpone pairs beautifully with many desserts and applications:

• Use as a filling or topping for tiramisu-style desserts.
• Spread between layers or on top of citrus or almond cakes.
• Frost sponge cakes like torta paradiso, limoncello cake, or pair with chocolate for contrast.
• Serve as a creamy dip for fresh fruit.
• Layer into ice cream cakes or semifreddos for a smooth, creamy finish.

How To Store, Freeze, and Thaw

Store leftover frosting in an airtight container in the refrigerator for up to three days. To freeze, place the frosting in the center of plastic wrap, shape it into a disc or log, wrap tightly, and place in a freezer bag for up to four weeks. Thaw overnight in the refrigerator before using. Note that freezing can slightly change the texture; gently rewhip by hand or at low speed if needed.

More Frosting Recipes You Might Enjoy

Try other light and creamy frostings such as chocolate whipped cream, brown butter cream cheese frosting, or stabilized whipped cream to find the perfect match for your cakes and desserts.

Mascarpone Frosting

Creamy and smooth Italian cheese frosting

Prep Time
9 mins

Servings
2 Cups

Author
Dikla Levy Frances

Ingredients

• 1/4 Cup Unsalted soft butter (60g)
• 1 Cup Powdered sugar (125g)
• 1 Cup Mascarpone cheese, cold (225g)
• 1 teaspoon Vanilla extract
• 1 Cup Heavy whipping cream, cold (240ml)

Instructions

• Beat the butter for about 30 seconds, then add half the powdered sugar and mix until the sugar is moistened and combined.
• Add the mascarpone and the remaining powdered sugar. Mix gently until the mixture is smooth, then add the vanilla extract.
• Pour in the cold heavy cream and mix, starting at low speed and increasing to medium-high until the frosting thickens.
• Stop once the frosting is light and smooth. Avoid overmixing to prevent the mascarpone from curdling.

Notes

• After adding mascarpone, mix only until combined; over-whipping can cause curdling.
• Store in the refrigerator for up to three days in an airtight container.
• Scrape the bowl with a rubber spatula between steps to ensure even texture.
• Electric mixers and whisk attachments whip quickly—watch the mixture closely.
• This recipe works with a stand mixer, hand mixer, or by hand in a large bowl.