This whipped mascarpone frosting recipe couldn’t be easier to make—it takes just 4 ingredients and 10 minutes! Because this frosting hold it’s shape nicely, it’s perfect for cakes, cupcakes, as a dip for berries, and plenty more.

Mascarpone frosting in a bowl on a white plate topped with strawberries.

As a pastry school graduate, I am telling you to ditch the store bought frosting! I have so many from scratch frosting recipes that are easy to make, taste way better than store bought, and have WAY less chemicals. It really only takes 5 minutes or less to make most frosting and icing recipes so please, I am begging you, ditch the store bought and go with home made!

This recipe for Mascarpone frosting is definitely not something you can get in stores. Think of it as an elevated whipped cream frosting recipe. It’s light and sweet but has an extra richness to it. It also is way more stable than whipped cream which makes a great frosting for cakes or cupcakes!

A mascarpone cake frosting would go especially well slathered on this banana cake, or in between this 6 inch chocolate cake. If you love delicious frostings as much as I do then you NEED (I’m serious) to check out this chocolate frosting for brownies, this coffee buttercream frosting, and this fluffy coconut buttercream frosting!

Ingredients needed

Ingredients for mascarpone frosting.

How to make whipped Mascarpone Frosting

Mascarpone frosting whipped with sugar in a glass bowl.
In a medium bowl beat the mascarpone, vanilla, and confectioners sugar together either with a spatula or with a hand or stand mixer with the paddle attachment until combined.
Whipped cream in a pink bowl on a textured surface.
In another bowl, add the heavy cream and whip on high until stiff peaks form, about two minutes. You will need a hand or stand mixer with the whip attachment for this part.

Gently fold the whipped cream into the mascarpone mixture and it is ready for use!

Tip:Do not over mix the heavy cream or the finished frosting. It’s easy to do, so just keep an eye out on it. If the frosting is over mixed it can curdle, or become really runny, and nobody wants that.

Mascarpone Substitute

Some people say you can substitute mascarpone with American cream cheese, but I think the whole allure of this recipe is using the mascarpone. I wouldn’t substitute it unless you absolutely had to.

Mascarpone frosting in 3 spotted bowls on a gray surface.

Recipe Tips

  • Chill the bowl and whip attachment of your mixer in the freezer for 10 minutes before whipping the heavy cream. It will whip faster and hold it’s shape better!
  • If you accidentally over whip the cream you can add a small amount of cold cream (2 tbsp) to the curdled whipped cream and stir with a spatula till it un-curdles.
Mascarpone frosting in a bowl on a white plate topped with strawberries
3 stars (2 ratings)

10-Minute Whipped Mascarpone Frosting

Prep: 10 minutes
Total: 10 minutes
Servings: 12 people
This whipped mascarpone frosting recipe couldn’t be easier to make—it takes just 4 ingredients and 10 minutes! Because this frosting hold it’s shape nicely, it’s perfect for cakes, cupcakes, as a dip for berries, and plenty more.
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Ingredients

  • 1 8 oz Mascarpone Cheese
  • 1 tsp vanilla extract
  • 3/4 cup confectioners sugar
  • 1 cup heavy whipping cream, cold

Equipment

Instructions
 

  • In a medium sized bowl combine the 8 oz of mascarpone and the 1 teaspoon vanilla extract. Mix with a spatula until combined and smooth.
  • Add in the 3/4 confectioners sugar and mix again until combined. Alternatively you can use a hand or stand mixer and beat on medium speed for 1 minute.
  • In another medium sized bowl, add the 1 cup heavy whipping cream and using a hand or stand mixer with the whip attachment, whip until stiff peaks form. About 2 minutes. Make sure not to over whip as the cream will curdle.
  • Take the whipped cream and fold it in turns into the mascarpone with a big spatula. Fold and mix until the whipped cream is no longer visible. Store in a bowl in the fridge or use for cake decorating!

Notes

Making ahead, storing and freezing

Making ahead- This recipe can be made up to 2 days in advance and kept in the fridge. It wont get hard, yet it will still be stabilized. If your are topping a cake with this, I would store the cake in the fridge.
Storing– Store the frosting in a bowl with a piece of plastic directly over the frosting. Keep it in the fridge for 3-5 days.
Freezing- Place the Mascarpone icing in a zip top bag or dump it onto a piece of plastic wrap and wrap well. Freeze for 2 months.
Serving: 1serving, Calories: 99kcal, Carbohydrates: 8g, Protein: 1g, Fat: 7g, Saturated Fat: 5g, Cholesterol: 27mg, Sodium: 8mg, Potassium: 15mg, Sugar: 7g, Vitamin A: 292IU, Vitamin C: 1mg, Calcium: 13mg
Course: Dessert
Author: Sam Adler
Cuisine: Italian
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