The Best Mascarpone Frosting Recipe

This mascarpone frosting is thick, creamy, and perfect for spreading on cakes or cupcakes. A smooth, rich frosting made with cold mascarpone cheese and a touch of vanilla.

Course Dessert

Cuisine Italian

Prep Time 10

Total Time 10

Servings

Calories 2300kcal

Author Tina Frank

Ingredients

(2) 8-ounce tubs mascarpone cheese cold
3 tablespoons cold heavy cream plus more as needed to loosen
1 tablespoon pure vanilla extract
¼ teaspoon kosher salt
4 ½ cups powdered sugar

Instructions

Add (2) 8-ounce tubs of cold mascarpone, 3 tablespoons heavy whipping cream, 1 tablespoon pure vanilla extract, and ¼ teaspoon kosher salt to a large mixing bowl and mix the ingredients together with a hand or stand mixer just until combined and smooth. Don’t overbeat the mascarpone mixture.
Gradually mix in 4 ½ cups of powdered sugar, 1 cup at a time, beating on low. Once incorporated, beat on medium-high speed until smooth and fluffy.
If the frosting is too thick, mix in heavy cream, 1 tablespoon at a time, until smooth and spreadable.

Notes

Make ahead and store in the fridge for up to 3 days. Let it sit at room temperature for 10–15 minutes before spreading. Re-whip if needed.

Chill the frosting slightly before piping for a sturdy mascarpone frosting that holds its shape.

Keep the mascarpone cold to maintain a stable whipped cream texture.

Avoid overbeating to prevent a grainy texture.

Use a large bowl so you have plenty of space to mix without powdered sugar spilling.

For the best results, use fresh, high-quality mascarpone.

Nutrition