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Whipped Mascarpone Frosting Recipe

prep 10 minutes
total 10 minutes
Serves 3 cups*
This whipped mascarpone frosting is sort of 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.
Author: Bernice Baran
Servings 3 cups*

Equipment

Ingredients

  • 227 grams mascarpone cheese , cold (I recommend Belgioioso)**
  • 120 grams powdered sugar, spooned and leveled
  • 180 mL heavy whipping cream, cold
  • 2 teaspoons vanilla bean paste
  • tiny pinch of fine sea salt

Method

  1. Place the cold mascarpone into the bowl of a stand mixer (or just a large bowl with a hand mixer) with the powdered sugar and salt.
    227 grams mascarpone cheese cold (I recommend Belgioioso)**, 120 grams powdered sugar spooned and leveled, tiny pinch of fine sea salt
  2. Beat at low-medium speed until they're combined and then increase the speed to medium-high for 1-2 minutes, scraping the edge of the bowl halfway through.
  3. Add the vanilla and the cold heavy whipping cream in 3-4 increments, mixing well between each addition.
    180 mL heavy whipping cream cold, 2 teaspoons vanilla bean paste
  4. After adding all the heavy whipping cream, the cream may look soft, turn the mixer up to full speed for 1-2 more minutes and it should stiffen up (like whipped cream does). Use as desired.

Notes

*This amount of frosting is enough to frost about 12-14 cupcakes or a small 6 inch cake. I would double the recipe for an 8 or 9 inch cake. 

Nutrition

Serving: 1gCalories: 372kcalCarbohydrates: 37gProtein: 4gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 63mgSodium: 120mgPotassium: 64mgFiber: 0.3gSugar: 26gVitamin A: 642IUVitamin C: 0.2mgCalcium: 83mgIron: 0.3mg
Course: Cupcakes
Cuisine: American
Keyword: homemade whipped cream, mascarpone cream