Mascarpone Frosting Recipe (Mascarpone Icing)

Quick Summary: This mascarpone frosting (also called mascarpone icing) whips together heavy cream, mascarpone, and powdered sugar in about 10 minutes into a light, stable frosting that pipes cleanly and holds its shape. Use it to fill and frost cakes, top cupcakes, or serve with fresh fruit.

Mascarpone frosting is firmer and creamier than sweetened whipped cream, thanks to mascarpone's fat content, but it is lighter than chocolate ganache and buttercream.

It doesn't replace Chantilly cream, but it makes a stable, light frosting and complements it by adapting better to the topping or filling of pastries. 

What is mascarpone frosting?

Mascarpone frosting is a luscious and incredibly versatile cream made by whisking heavy cream, mascarpone, and confectioners' sugar. It can be infused with various notes such as vanilla, coconut, and almond.

Multiple names, including whipped cream with mascarpone, mascarpone cheese frosting, and mascarpone cream cheese frosting, often refer to mascarpone cream cheese frosting. However, it is important to understand that each name relates to the same mascarpone frosting.

Why you'll love this recipe

• Ready in 10 minutes. This mascarpone frosting uses only three ingredients and comes together in about ten minutes with no cooking.
• Light yet stable. Mascarpone adds firmness thanks to its high fat content, so the whipped cream holds its shape without gelatin or extra stabilizers.
• Butter-free and not too sweet. It gives you a creamy, subtly sweet frosting that is lighter than buttercream and less tangy than cream cheese frosting.
• Perfect for filling and topping. Use it to frost and fill cakes and cupcakes, or pipe it as a delicate topping that keeps its swirls.
• Endlessly adaptable. Fold in melted chocolate, citrus zest, or your favorite flavorings to match any chocolate frosting or fruit dessert.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Heavy cream is an essential ingredient for making the recipe. Look for "heavy cream" or "heavy whipping cream" with at least 30% fat content at the grocery store. Unfortunately, you cannot substitute it with whole cow's milk or half-and-half. Heavy cream must be cold, being kept in the refrigerator for at least 3 hours, better 12-24 hours.

• Mascarpone, an Italian cream cheese with at least 40% fat content, is the star of the recipe. Use it straight from the fridge (some recommend bringing it to the counter 15 minutes before you start). Opt for some trusted brands of creamy Italian cheese, such as BelGioioso, Vermont Creamery, or Galbani. You can swap mascarpone with cream cheese (e.g., Philadelphia), but it will turn out to be cream cheese frosting.

• Icing sugar (powdered sugar, confectioner's sugar) is preferred for making mascarpone whipped cream. You can use store-bought or homemade. Just process granulated sugar in a coffee grinder or a food processor. In the absence of icing sugar, use caster or baker's sugar, which are superfine types of sugar. But avoid brown sugar as it is unsuitable for this particular recipe.

Recipe variations

• Flavoring: Flavor your mascarpone cream with scraped vanilla seeds, vanilla extract, or vanilla bean paste. Choose other flavorings such as coconut, almond extract, dark rum or limoncello, citrus zest, herbs, or spices (cinnamon powder, pumpkin spice, etc. ).

You can even add chocolate shavings to the ready cream. But if you want to make a chocolate frosting, discover this chocolate whipped cream. It is made with real chocolate instead of unsweetened cocoa powder.

• Coloring: Color the mascarpone cream frosting with dry food coloring added at the beginning of whisking, or with gel food coloring added at the end of whisking.

• Savory mascarpone frosting: Omit sugar in the recipe and add salt, black pepper, and dill at the end of whisking. Then serve it with smoked salmon loaf: it's the best!

• Heavy cream and mascarpone ratio: You can play with cream and mascarpone proportions depending on your preference: more or less firm cream. In the end, it is up to you to find the texture that suits your needs.

What can you substitute for mascarpone?

If you cannot find mascarpone, full-fat cream cheese is the closest substitute, though it gives a tangier, slightly firmer frosting. For a milder result, beat the cream cheese until smooth, then soften it with a little extra heavy cream to restore that silky texture.

• Cream cheese: the most common swap, with a tangier flavor. Use full-fat and beat it until smooth.
• Whipped ricotta: blend it until very smooth for a lighter, slightly grainier option.
• Crème fraîche: works for a looser, more pourable frosting with a gentle tang.

How to make mascarpone frosting

The key to successful mascarpone frosting is using cold utensils (a cold bowl and beaters) and very cold heavy cream.

Step 1: Put the bowl of an electric mixer with beaters, or the bowl of a stand mixer with the whisk attachment, in the freezer for 10-15 minutes.

Step 2: Pour the chilled heavy cream into the bowl and assemble the mixer with cold beaters or the whip attachment.

Step 3: Add the cold mascarpone (you can loosen it slightly in advance by crushing it with a spoon or spatula) and the icing sugar.

Step 4: Start whisking on low speed to combine the ingredients. The mascarpone whipped cream will first be in a liquid state, then form soft peaks.

Pro tip: Watch out for splashes of the cream during whisking. Cover the tank with a clean kitchen towel to avoid messing up the work surface.

Step 5: Continue whisking the mascarpone mixture, gradually increasing the mixer speed. The cream will reach medium peaks.

Pro tip: Whisk the cream frosting at medium or medium-high speed, checking the consistency every 2-3 seconds. There is a high risk of overmixing.

Step 6: Finally, it will turn into firm cream with stiff peaks. Stop whisking once the cream reaches the right texture and consistency. Don't keep beating "in case" or "what if I can whip a bit more." There is a risk of overwhipping the cream and turning it into butter.

Pro tip: Because mascarpone is high in fat, it takes 2-3 minutes to make the perfect frosting. The "whipping time" also depends on whether you use a hand or a stand mixer.

Step 7: The frosting is ready when:

• you see a tiny point called a "bird's beak" (bec d'oiseau in French) at the tip of the whisk;
• there is a well-defined trace that does not close, made with the whisk, spatula, or finger;
• you turn the bowl upside down, and the cream remains in the bottom of the bowl without moving.

Stop whisking once the cream reaches the right texture and consistency. Transfer the frosting to a piping bag to fill or decorate your favorite cakes or cupcakes. Or cover the bowl with plastic wrap and refrigerate for up to 48 hours.

Expert Tips

1. Don't omit the chilling utensils before you start.
2. Choose an electric hand mixer over a stand mixer, and whisk with the paddle attachment, since the powerful stand mixer could overmix the cream. You can use a hand whisk, which reduces the risk of overwhipping.
3. Opt for a metal bowl: it keeps the cold better, a key factor for making the perfect mascarpone whipped cream.
4. Avoid over-whipping the cream: watch out for the right consistency; otherwise, it splits into butter and buttermilk.
5. Get creative with the cream's flavor by adding vanilla, coconut, or almond extract.

Storing & freezing

Keep the mascarpone frosting in a sealed pastry bag or in a covered bowl with plastic wrap touching the cream's surface. This simple step prevents undesirable fridge odors from affecting the flavor and prevents the cream from drying out. Store it at room temperature for 30 minutes, and refrigerate for up to 48 hours.

Note: It is recommended that frosting and decorating desserts be completed just before serving, as the cream tends to dry out rapidly, diminishing its aesthetic appeal.

While it is advised against freezing plain mascarpone frosting, desserts filled with the cream can be safely frozen for up to two months. Please note that it is important to maintain a freezer temperature range of -0.4°F to 5°F (-18°C to -15°C) for optimal results.

How to use mascarpone frosting

This stabilized mascarpone whipped cream is versatile. Use it to top, fill, or pipe your favorite desserts:

• Frost and fill cakes, cupcakes, and sponge roll cakes
• Fill choux à la crème or French cream puffs
• Layer a fresh fruit cake, strawberry shortcake, or strawberry Chantilly cake
• Assemble a torta chaja or eggless tiramisu
• Fill French crepes, or serve alongside waffles, pancakes, and French hot chocolate
• Accompany fondant au chocolat or a scoop of ice cream

Or, quite simply, enjoy fresh fruit with this mascarpone whipped cream.

Troubleshooting tips

My mascarpone frosting is runny

Cause: Runny frosting comes from skipping the chilling step, using warm heavy cream, choosing low-fat mascarpone or cream, or adding too much liquid flavoring. Fix: Keep whisking until it reaches stiff peaks. Next time, chill the utensils and ingredients well, use high-fat mascarpone and heavy cream, and add flavorings sparingly.

My mascarpone frosting is grainy

Cause: Grainy frosting means the cream has been overwhipped and started to split into small grains. Fix: If it has turned to butter, you will need to start over. To rescue a batch that is only slightly grainy, whisk in a little cold, unwhipped cream a bit at a time until it smooths out.

Recipe FAQ

What is mascarpone frosting made of?
It is made with just three simple ingredients: heavy cream, mascarpone cheese, and powdered sugar. You can flavor it with vanilla, almond extract, or citrus if you like.

What does mascarpone frosting taste like?
It tastes lightly sweet and subtly rich, with a smooth, creamy texture that melts in your mouth. It is less tangy than cream cheese frosting and less heavy than buttercream.

Is mascarpone frosting stable enough to pipe?
Yes. Because mascarpone is high in fat, this frosting whips to stiff peaks, holds its shape, and pipes cleanly, making it stable for filling and frosting cakes or topping cupcakes.

What is the difference between mascarpone and cream cheese frosting?
It is firmer, creamier, and slightly sweeter thanks to mascarpone's higher fat content, while cream cheese frosting is lighter with a distinct tangy flavor.

Can you make mascarpone frosting without heavy cream?
Heavy cream is what gives this frosting its whipped, stable structure, so skipping it is not recommended. If you want a cream-free version, you would need to beat mascarpone with powdered sugar alone, which yields a denser, softer result.

Can you make mascarpone frosting ahead of time?
Yes. Store it covered with plastic film pressed against the surface and refrigerate for up to 48 hours. For the best look, frost and decorate desserts just before serving.

What is a substitute for mascarpone cheese in frosting?
You can substitute cream cheese (such as Philadelphia), sour cream, or French crème fraîche, though the flavor and tang will differ slightly from true mascarpone.

Can you freeze mascarpone frosting?
Plain frosting does not freeze well, but desserts filled with it can be frozen for up to 2 months.

Love cream frosting recipes? Try these next!

I hope this recipe becomes your new favorite frosting among the many other delicious cream recipes on the website.

• Homemade Whipped Cream
• Chocolate Whipped Cream
• Chantilly Cream
• Bavarian Cream

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.