Whipped Mascarpone Frosting

This whipped mascarpone frosting is like a cross between fresh whipped cream and cream cheese frosting. It’s super fluffy and creamy, not too sweet but still has a little body from the mascarpone.

I felt silly sharing such a simple recipe but then again, I use mascarpone frosting in sooo many of my recipes so I wanted a home for her (she’s also not in my book, Frosted, so she definitely needed a home lol). 

How To Make Mascarpone Frosting

As simple as can be! We’re just gonna beat the mascarpone with the sugar, then add the heavy whipping and whip until it’s stiff! 

Ingredients & Substitutions

• Mascarpone: I tested this with different brands of mascarpone, they all worked however, some of the mascarpone’s held a little more water than others. My favorite was BelGioioso Mascarpone but if you find something with an even higher fat content, use that. The cheese should be smooth and creamy (not wet and certainly not like cottage cheese or ricotta).
  • If you use another brand and you see water in it (usually at the bottom) , drain the cheese to avoid adding extra liquid to the cream but I recommend just finding a mascarpone with a thicker consistency.
  • Make sure the mascarpone is cold, straight from the fridge when using.
• Heavy Whipping Cream: I recommend using the cream with the highest fat you can find and make sure it’s cold when adding it to the mascarpone.
  • When you do add it in, you’ll notice the frosting getting softer first, just keep beating at full speed for a few minutes and the cream will “whip up”, stiffening the frosting. Once it’s holding good peaks, stop beating so you don’t over-whip the cream. 
• Powdered Sugar: If my sugar is clumpy, I like to sift it before mixing it with anything. You can reduce the amount a little if you want it less sweet. I haven’t tested this with other types of sugar but if I do, I’ll let you know! 
• Salt: I like to add a tiny pinch of sea salt to my frostings – optional.

Step-by-Step Photo Instructions

1. Beat together the cold mascarpone with the powdered sugar until it’s completely smooth.
2. Add the vanilla bean paste and turn the mixer to medium speed. 
3. Stream in the cold heavy whipping cream in 3-4 increments, stopping to scrape the edge of the bowl each time. Once all the heavy whipping cream is added, it may seem soft so turn the mixer up to full speed and it should thicken and hold peaks within a couple of minutes. Don’t over-beat once you’ve reached this stage.
4. This is the step where you would add in any other ingredients, like jams/jellies, curd, nut butters, etc. Just mix until they’re combined, don’t over-mix and use frosting as desired. 

How To Flavor Mascarpone Frosting

Since this is essentially a whipped cream, be careful with adding liquid to it because it can get too runny. I did add espresso here but espresso is strong and the flavor comes through even with just a little bit. If you do add a liquid, make sure it’s chilled. 

Other options: 

• Cinnamon or other spices
• Pistachio butter
• Nutella
• Peanut Butter 
• Jams/Jelly
• Lemon Curd
• Cocoa Powder
• Freeze Dried Fruit

It can be really easy to overwhip so make sure just add in a little, mix gently and taste before adding too much. 

How To Use Mascarpone Frosting

Mascarpone frosting is slightly more “full” feeling than whipped cream but very similar so it can replace whipped cream/Chantilly Cream in almost any recipe. I love using it to frost sponge cakes, fluffier cakes or cupcakes like my Black Forest Cupcakes, Tiramisu Donuts and Chocolate Tiramisu Cake. 

I personally don’t prefer it with a cake like my 6 Inch Vanilla Cake, just because it’s heavier and the mascarpone frosting isn’t quite strong enough to hold it up well and it’s also more dense so if you’re using it between layers, it’ll likely squish out as you’re slicing/eating it.

How To Store Mascarpone Frosting

Mascarpone frosting and anything frosted with it must be refrigerated. I recommend making it fresh before using it for the best texture. 

If you have any leftovers, you can refrigerate it for 1-2 days. You may lose a little body so you can try rewhipping a little but it likely won’t be quite as smooth. 

Thanks so much for reading today’s post, if you have any questions just comment down below. 

If you’ve used this mascarpone frosting recipe, I’d love it if you left a 5-star rating for me.

As always, have a blessed day and happy baking!

Love, B