Vanilla Mascarpone Frosting is velvety, fluffy, and tastes better than anything store-bought. All you need is 4 ingredients and 10 minutes then spread it on cakes, cupcakes, waffles, and more!
We love to make a batch of this mascarpone frosting then enjoy it for a couple days on various desserts and breakfasts. Our mascarpone frosting is richer yet also lighter than traditional cream cheese frosting. Trust us, you won't want to make frosting any other way again!
Looking for a simple icing recipe? Check out our Easy Vanilla Icing!
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About Mascarpone Frosting
- Taste - This frosting is decadent and buttery.
- Texture - It is perfectly velvety and fluffy.
- Time - This frosting recipe is easy. It takes just a 10 minutes to whip the cream and mascarpone.
- Effort - This frosting requires minimal effort. All you need to do is whip the cream, whip the mascarpone, then combine them.
Ingredients
- Heavy Whipping Cream - Cold heavy whipping cream is the base of the frosting. It contains at least 30% fat content, which allows it to form stiff peaks when whipped.
- Mascarpone cheese - Mascarpone provides a rich buttery flavor.
- Powder sugar - Powdered sugar provides sweetness
- Vanilla - Vanilla adds complexity and sweetness to the frosting.
See recipe card for quantities.
Substitutions/Variations
- Chocolate - Add a teaspoon of cocoa powder to make the frosting chocolatey.
- Cinnamon - Sprinkle some cinnamon on the frosting for a final warm touch.
- Coffee - Add coffee granules for a delicious coffee flavored frosting.
- Lemon - Add lemon zest to brighten up the frosting.
- Flavored Extracts - Add a half teaspoon of flavored extracts, like peppermint, to make flavored frosting.
- Homemade Mascarpone - Try our homemade mascarpone cheese for a richer frosting base.
Instructions
- Chill the Mixing Bowl - Place a glass or metal mixing bowl in the freezer for 10 minutes. Freezing the bowl will allow the cream to stay cold and stable.
- Whip the heavy cream - Place the heavy whipping cream in the bowl and whisk by hand or use an electric mixer until the cream forms stiff peaks, about 4-5 minutes. Do not over mix or the cream will curdle. Set aside in the refrigerator. (Photo 1 and 2)
- Whip mascarpone - In a separate mixing bowl, add mascarpone, powdered sugar, and vanilla extract or vanilla bean paste. Then whisk until smooth and do not over mix, about 2 minutes. If the mascarpone seems too thick, you can add heavy whipping cream to the mascarpone 1-2 teaspoons at a time until it reaches a creamy consistency. (Photo 3 and 4)
- Combine - Remove the whipped cream from the refrigerator. Then gently fold the whipped cream into the whipped mascarpone with a silicone spatula until incorporated. (Photo 5 and 6)
- Enjoy - Spread on your favorite desserts or transfer to a piping bag. (Photo 7 and 8)
Pro tip - When adding the whipped cream to the whipped mascarpone, use a silicone spatula and be very gentle. If you mash the whipped cream, the air will deflate and make the mixture less fluffy.
What to Serve with Mascarpone Frosting
This versatile frosting goes well with so many sweets! Whip up a batch to top desserts like chocolate, lemon, or carrot cakes. It is also delicious on tarts, galettes, shortcakes, skillet cookies, or ice cream. Finally, add it to French toast, pancakes, or Belgian waffles for an extra decadent breakfast.
Storage
Refrigerate leftover mascarpone frosting in an airtight container for up to 2 days. Do not freeze.
Top Tips
- Chill the bowl to help keep the cream cold and stable when whipped.
- Use fresh heavy whipping cream for the best results.
- Do not overmix the whipped cream or mascarpone. Overmixing can cause the whipped cream to become grainy and separate.
Recipe FAQs
While both frostings are delicious, mascarpone frosting has smoother texture and richer flavor then cream cheese frosting.
Yes, but it will be lighter and fluffier than a traditional buttercream frosting.
Yes, but it must be kept in an airtight container and used within 2 days. After storing it, you may need to lightly whisk or stir it to get it back to its original consistency.
First, use a full-fat mascarpone cheese. Due to the higher fat content, it should hold its shape better. You can also chill frosting before you use to ensure it holds its shape.
This can happen if you over whip the cream. Only whip the cream until it reaches stiff peaks.
Related Recipes
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📖 Recipe
Vanilla Mascarpone Frosting
Equipment
- 1 whisk
Ingredients
- 1 cup heavy whipping cream 8.5oz
- 8 oz mascarpone cheese
- ½ cup powdered sugar 50g
- 2 teaspoon vanilla extract or vanilla bean paste
Instructions
- Chill the Mixing Bowl - Place a glass or metal mixing bowl in the freezer for 10 minutes. Freezing the bowl will allow the cream to stay cold and stable.
- Whip the heavy cream - Place the heavy whipping cream in the bowl and whisk by hand or use an electric mixer until the cream forms stiff peaks, about 4-5 minutes. Do not overmix or the cream will curdle. Set aside in the refrigerator.1 cup heavy whipping cream
- Whip mascarpone - In a separate mixing bowl, add mascarpone, powdered sugar, and vanilla extract or vanilla bean paste. Whisk until smooth and do not overmix, about 2 minutes. If the mascarpone seems too thick, you can add heavy whipping cream to the mascarpone 1-2 teaspoons at a time until it reaches a creamy consistency.8 oz mascarpone cheese, ½ cup powdered sugar, 2 teaspoon vanilla extract or vanilla bean paste
- Combine - Remove the whipped cream from the refrigerator. Gently fold the whipped cream into the whipped mascarpone with a silicone spatula until incorporated. Spread on your favorite desserts or transfer to a piping bag.
Video
Notes
- Refrigerate leftover mascarpone frosting in an airtight container for up to 2 days. Do not freeze.
- When adding the whipped cream to the whipped mascarpone, use a silicone spatula and be very gentle. If you mash the whipped cream, the air will deflate and make the mixture less fluffy.
- Chill the bowl to keep the cream cold and stable when whipped.
- Use fresh heavy whipping cream for the best results.
- Do not overmix the whipped cream or mascarpone or they can become grainy and separate.
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