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This mascarpone frosting recipe is smooth, creamy, and honestly one of the best frostings you will ever put on a cake. It is light and airy, not overly sweet, and has this subtle richness that regular buttercream just cannot compete with. If you have never used mascarpone in a frosting before, prepare to never go back.
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I started making this mascarpone frosting recipe a few years back when I was looking for something a little more interesting than the usual American buttercream. Kyle is not a big fan of super sweet frostings, he always scrapes half of it off, so I needed something that tasted more refined and a little less like straight powdered sugar. This was it. The first time I made it he actually asked for more, which if you know Kyle, is basically the highest compliment.
I have since put this on vanilla cakes, chocolate cupcakes, cinnamon rolls, and even brownies. It works on everything. The mascarpone brings this creamy, lightly tangy richness that elevates whatever you put it on without competing with the flavor of the bake itself.
Since you are here and probably love frosting recipes, check out this Peanut Butter Icing Recipe, this Swiss Meringue Buttercream Recipe, or this Vanilla Bean Italian Meringue Buttercream Recipe.
What is mascarpone?
Mascarpone is a soft, creamy Italian cheese with an incredibly smooth texture and a rich, slightly sweet flavor. Think of it as a more luxurious version of cream cheese, it has the same spreadable consistency but a much higher fat content, which is exactly what makes this frosting so silky. You can find it at most grocery stores near the cream cheese or in the specialty cheese section. It is a key ingredient in tiramisu and works beautifully in both sweet and savory recipes.
INGREDIENTS For Mascarpone Frosting
Scroll down to the recipe card at the bottom of the page for the full measurements.
- Mascarpone Cheese: The base of this frosting. Use a full 8 oz container so you are not left with any awkward leftovers. Make sure it is softened before you start.
- Heavy Cream: Thins the mascarpone just enough to make it whippable and gives the frosting that light, airy texture.
- Powdered Sugar: Adds sweetness without making the frosting heavy. Start with the amount listed and adjust to taste.
- Vanilla Extract: A little vanilla goes a long way here and rounds out all the flavors. Use pure vanilla extract for the best result.
- Salt: Just a pinch balances the sweetness and brings everything together.
How to make this mascarpone frosting
Scroll down to the recipe card for the full step-by-step instructions.
- In a large mixing bowl, beat the softened mascarpone cheese on medium speed using a stand mixer or hand mixer fitted with the whisk attachment until it is completely smooth and creamy. Do not skip this step, starting with smooth mascarpone prevents any lumps in the final frosting.
- Add the powdered sugar, salt, and vanilla extract. Beat until everything is well combined. Then pour in the heavy cream and continue whipping until the frosting reaches thick, stiff peaks with a spreadable consistency.
- Taste and adjust the sweetness if needed. Use immediately, or transfer to an airtight container and refrigerate until you are ready to frost. If refrigerated, let it come back to room temperature before using and give it a quick re-whip to bring back the fluffy texture.
Why You Will Love This Recipe
- It comes together in 5 minutes with just 5 ingredients
- It uses an entire container of mascarpone so there are no leftover bits sitting in your fridge
- It is not overly sweet, this is a grown-up frosting with real depth of flavor
- It is incredibly versatile, works on cakes, cupcakes, brownies, cinnamon rolls, and more
- You can customize it easily with different extracts, citrus zest, or mix-ins
Frequently asked questions – FAQ
This mascarpone frosting is made with five simple ingredients: mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and a pinch of salt. The mascarpone is the base, and the heavy cream is whipped in to give it a light, airy texture.
Mascarpone frosting has a rich, creamy flavor that is mildly sweet with a subtle tang. It is much less sweet than traditional American buttercream and has a more refined, almost Italian-cream quality. The vanilla adds warmth, and the salt keeps it from tasting flat
Yes, and in many cases it actually works better. Mascarpone has a higher fat content than cream cheese, which makes for a smoother, silkier frosting. It is less tangy than cream cheese frosting and has a more delicate flavor. The texture is noticeably lighter and more refined.
Yes, this mascarpone frosting holds its shape well enough for spreading and basic piping. It whips to stiff peaks, so it stays put on a frosted cake. It is not as stiff as a Swiss meringue buttercream, so for very intricate piping work, it is best used for spreading or simple rosettes.
Yes, you can pipe this frosting. It holds up to simple piping techniques like swirls, rosettes, and star tips. Just make sure you whip it to thick, stiff peaks before transferring it to a piping bag, and work quickly before it begins to soften at room temperature.
Store leftover mascarpone frosting in an airtight container in the refrigerator for up to 4 days. Before using it again, let it come to room temperature and re-whip briefly to restore its fluffy consistency. Freezing is not recommended as the frosting can separate when thawed.
Absolutely. You can make this frosting up to 2 days ahead and keep it covered in the refrigerator. When you are ready to use it, let it sit at room temperature for about 15–20 minutes, then re-whip it quickly with a hand mixer to bring back the texture.
This frosting is incredibly versatile. Use it on vanilla cake, chocolate cake, carrot cake, cupcakes, cinnamon rolls, and even brownies. It also works beautifully as a filling between cake layers or inside cookie sandwiches.
This usually happens if the mascarpone was too cold and not softened properly before whipping, or if too much heavy cream was added at once. Make sure the mascarpone is at room temperature before you start, and add the cream gradually. If it does get too loose, try chilling the frosting for 15–20 minutes and re-whipping.
What other flavors can I make with this mascarpone frosting recipe?
There are so many ways to customize this:
- Mix-ins: Fold in mini chocolate chips, crushed graham crackers, or top with fresh sliced strawberries
- Chocolate mascarpone frosting: Add 2–3 tablespoons of unsweetened cocoa powder
- Lemon mascarpone frosting: Swap the vanilla for lemon extract and add lemon zest
- Almond mascarpone frosting: Use almond extract instead of vanilla
- Blood orange mascarpone frosting: Use blood orange extract and fresh zest for a stunning spring or summer variation
Mascarpone frosting recipe – Mascarpone cake frosting
Ingredients
- 8 oz mascarpone cheese softened
- 1 cup heavy cream
- 1 cup powdered sugar
- 2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a mixing bowl, beat the mascarpone cheese until smooth and creamy.8 oz mascarpone cheese
- Add the powdered sugar, salt, and vanilla extract. Beat until the mixture is well combined then add the heavy cream and whip until the frosting has a thick, spreadable consistency.1 cup heavy cream, 1 cup powdered sugar, 2 teaspoon vanilla extract, 1/4 teaspoon salt
- Taste and adjust the sweetness if needed by adding more powdered sugar.
- Use immediately to frost your cake, or refrigerate until ready to use. If refrigerated, allow the frosting to come to room temperature before frosting the cake.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Question?
How well does it hold it’s shape?
Very well because the mascarpone has some density to it.
Can i frost my cake a day ahead of serving if I keep the cake refrigerated?
Yes that should be fine 🙂