Mascarpone Frosting

"I was really nervous about making mascarpone frosting, but with your helpful pictures, it was pretty easy. Thank you for providing this recipe! It came out smooth and is very tasty! Thanks again!" -Cheri

Mascarpone frosting is basically whipped cream that's stabilized by the addition of mascarpone cheese. And that is exactly what it tastes like. This frosting is incredibly light and creamy and tastes like a thicker, richer, more flavorful version of whipped cream.

If you, like me, are not much of a frosting person, this is the perfect frosting for you. Like Italian Meringue Buttercream, Mascarpone frosting is not nearly as sweet as other buttercream recipes like American Buttercream.

I honestly can't think of a cake that wouldn't taste great covered in mascarpone frosting. But, it's the perfect choice for this Orange Olive Oil Cake and is particularly well suited on cakes that are often iced with cream cheese buttercream. Use it when you want a lighter, fluffier, milder tasting alternative to cream cheese buttercream.

Ingredients

Five simple ingredients is all you need to make this rich and creamy frosting.

• Mascarpone is an Italian cheese that's similar to cream cheese but with a more mild flavor. It gives frosting an exceptionally rich and creamy consistency.
• Pure vanilla extract
• Salt. Just a pinch.
• Heavy whipping cream. Choose cream that is at least 30% milkfat. Do not use light cream or half and half.
• Powdered sugar (confectioners sugar).

*See the recipe card below for precise quantities.

What if You Don't Have Mascarpone Cheese?

Depending on where you live, mascarpone cheese may or may not be difficult to find. If you're new here, you may not know that my husband and I live in an RV and spend the year traveling around the United States.

It's not an overstatement to say that I have shopped in every kind of grocery store you can imagine, from super tiny stores in super tiny towns to huge supermarkets in major cities.

So, I know that a lot of you live in areas where the local market doesn't stock mascarpone cheese. If this is you, talk to the owner or manager of the market and see if they can get some in for you. If that doesn't work, you can substitute cream cheese plus a little bit of sour cream or Greek yogurt, and increase the amount of heavy cream. Here are the quantities:

• 8 ounces cream cheese, full-fat, at room temperature
• 2 tablespoons sour cream or Greek yogurt, full-fat
• 1 tablespoon vanilla
• ¼ teaspoon salt
• 2 ½ cups heavy whipping cream 
• 1 ¾ - 2 ¼ cups powdered sugar

Variations and Additions

There are a lot of delicious ways to flavor Mascarpone Frosting. Here are a few ideas:

• To make chocolate mascarpone frosting: Add some unsweetened cocoa powder, preferably dutch process. Dutch process cocoa powder has a smoother less bitter flavor than natural cocoa powder and, I think, tastes better in this frosting. Start by adding ¼ cup along with the powdered sugar. Taste the frosting and add another tablespoon or two if you want more chocolate flavor.
• Fruit-Flavored Mascarpone Frosting: You can add pureed fruit to this frosting but be careful to not add too much or the frosting will be runny. If using a berry with seeds, like blackberries, strain the puree through a fine mesh strainer before adding it to the frosting. Make the frosting as directed then, with the mixer running on low speed, add the puree 1 tablespoon at a time. You can also take a cue from this raspberry cream cheese frosting and mix in fruit jam or jelly or fruit curd. As with the puree, add it in small amounts, mix on low speed, and pay attention to the consistency of the frosting.
• Cookies and Cream Mascarpone Frosting: Crush cookies and then use a spoon to stir a few handfuls into the frosting. Good options include Oreos, plain, unfrosted biscuits (any flavor), Biscoff cookies, graham crackers, or crunch chocolate chip cookies.
• Citrus Flavored Mascarpone Frosting: Stir in a couple of tablespoons of lemon, lime, orange, or grapefruit zest to the buttercream. Or, add a few drops of culinary-grade citrus oil, such as orange oil, lemon oil, or lime oil.
• Extracts: Use any other kind of extract you like instead of or in addition to vanilla extract. Good options include almond extract, caramel flavor, maple extract, and coconut extract.

Step-by-Step Photos and Instructions

Mascarpone Frosting is one of the quickest easiest kinds of frosting you can make. From start to finish, the entire process takes about 5 minutes. Here's what to do:

Use an electric mixer to beat mascarpone, vanilla, and salt for a minute or two until blended and creamy.

With the mixer running, pour in the cream. Beat just until the cream has been incorporated and if you lift the beater from the bowl, a soft peak of frosting will form that will gently fall over onto itself. It's important to not over-mix at this stage or the cream might begin to curdle and separate. (See tip below for what to do if this happens.)

Add 1 ¾ cups powdered sugar and mix on low speed to combine without causing the sugar to fly up and out of the bowl.

Check the consistency of the frosting and add as much more powdered sugar as you like to achieve the desired consistency.

That's it! Store the frosting in a covered container in the refrigerator until you are ready to use it.

How to Store Mascarpone Frosting

Because of the amount of dairy in this frosting, it's not recommended to leave it at room temperature for more than 3 hours. After 3 hours, store mascarpone frosting in an airtight container in the refrigerator for up to 5 days.

If the frosting has been in the refrigerator for a day or two, you might want to re-whip it briefly before using it.

This frosting doesn't freeze well and has a tendency to become grainy after it thaws.

FAQ

Favorite Cakes to Ice with Mascarpone Frosting

These cakes pair exceptionally well with mascarpone frosting.