Mascarpone frosting is exceptionally light and creamy. It's not as sweet as most kinds of frosting and the flavor and consistency are like a richer, thicker version of whipped cream. This is also one of the easiest and quickest kinds of frosting to whip up, taking only about 10 minutes to make.

"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.
Pro tip! What to do if the cream begins to curdle and split:
If you accidentally over-beat mascarpone frosting after adding the heavy cream it might begin to look curdled and "split" or separate. Don't panic. In most cases, this can be fixed. Here's what to do...
Continue to beat the frosting on low speed while you very slowly add more heavy cream. Add only enough cream to bring the frosting back to a creamy, cohesive consistency.
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
Yes! Gel food coloring works best. Beat the coloring into the mascarpone before adding the heavy whipping cream. Add a touch more color than you think you'll need because the addition of heavy cream and powdered sugar will dilute it slightly. If after adding the heavy cream and powdered sugar you want the color to be deeper, stir in more gel color with a spoon or rubber spatula.
Cream cheese frosting is a bit more heavy, dense, and sweet than mascarpone frosting.
Mascarpone frosting isn't as sweet as cream cheese buttercream and has a light texture that's similar in consistency to whipped cream.
Just add a bit more heavy whipping cream. With the mixer running on low speed, slowly pour in more cream until the frosting thins out to the desired consistency.
Favorite Cakes to Ice with Mascarpone Frosting
These cakes pair exceptionally well with mascarpone frosting.
- Orange Olive Oil Cake with Mascarpone Frosting
- Carrot Cake with Cream Cheese Buttercream & Caramel Rum Sauce
- Red Velvet Cake with Cream Cheese Buttercream & Ganache
- Pistachio Cardamom Cake with Cream Cheese Buttercream
- Hummingbird Cupcakes with Coconut Cream Cheese Buttercream {nut free recipe}
- Banana Cream Cake
- Coconut Cream Cake with Coconut Pastry Cream
- Best Tasting Vanilla Cake Recipe {Soft and Flavorful}
If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me, or take a picture and tag it @ofbatteranddough on Instagram.
Happy baking!
📖 Recipe
Mascarpone Frosting
Mascarpone frosting is exceptionally light and creamy. It's not as sweet as most kinds of frosting and the flavor and consistency are like a richer, thicker version of whipped cream. This is also one of the easiest and quickest kinds of frosting to whip up, taking only about 10 minutes to make.
Ingredients
- 2 cups (16 ounces; 454 grams) of mascarpone cheese
- 1 tablespoon pure vanilla extract
- ¼ teaspoon salt
- 2 cups (16 ounces; 454 grams) heavy whipping cream
- 1 ¾ - 2 ¼ cups (400 - 500 grams) powdered sugar (confectioners sugar)
Instructions
- Use an electric mixer to beat the mascarpone, vanilla, and salt for a minute or two to blend and aerate the mascarpone.
- .With the mixer running on medium-low speed, slowly pour in the cream. Continue to beat until the mixture thickens enough to hold a soft peak. If you lift the beater from the frosting, a peak will form that slowly folds over onto itself. Be careful to not over mix or the frosting might curdle or split. (See note below for what to do if that happens.)
- Add 1 ¾ cup (400 grams) of powdered sugar and mix on medium-low speed to blend. Check the consistency and add more powdered sugar if you want the frosting to be thicker and sturdier. Store in the refrigerator in an airtight container until ready to use.
Notes
- If you accidentally over-beat mascarpone frosting after adding the heavy cream it might begin to look curdled and "split" or separate. To fix it, continue to beat the frosting on low speed while you very slowly add more heavy cream. Add only enough cream to bring the frosting back to a creamy, cohesive consistency.
- This recipe makes enough to fill and frost a three or four layer 8-inch cake, a two layer 10-inch cake, or 28 cupcakes.
- If your frosting is too thin add more powdered sugar. If it's too thick, slowly beat in more heavy whipping cream.
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Nutrition Information:
Yield: 14 Serving Size: ½ cupAmount Per Serving: Calories: 451Total Fat: 42gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 126mgSodium: 325mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 4g
Rosie says
I love buttercream! And I could eat it by the spoonful but my twin daughters take after their dad and aren’t fans of the really sweet taste, so for a their birthday last week I made your mascarpone frosting for a layered carrot cake. It was such a hit and even though I love buttercream I really really did love the lighter fluffier texture of this frosting. My three sons (who take after me with their sweet tooth) all enjoyed it too.
I’ve just made a second batch with some orange zest in it to frost a citrus and rosemary cake for a morning tea at church.
Thanks for a great recipe.
Rebecca Blackwell says
I am so happy to hear that you and your family like this recipe Rosie! Your cakes sound incredible - this frosting is perfect for carrot cake and I can imagine how delicious it would be on a citrus and rosemary cake! Yum! Thanks so much for taking the time to leave a comment for me. I truly appreciate it!
Cheri Powers says
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'
Rebecca Blackwell says
I am so happy to hear that this recipe worked out well for you Cheri! Thank you so much for taking the time to leave a comment for me. I truly appreciate it!