My mascarpone frosting is light, creamy, and perfectly smooth, with a rich yet delicate flavor. made with Italian mascarpone cheese, heavy cream, butter and powdered sugar, it whips into a silky frosting that’s less sweet than traditional buttercream and perfect for cakes, cupcakes, layer cakes, and pastries.

Mascarpone frosting in a bowl with a spatula.

Mascarpone frosting is not just for Italian Cakes, it is for all of us who want a creamy layer to indulge on our Sticky Rolls, or cupcakes but without the dense, heavy feeling we normally get from the classic cream cheese, or buttercream.

This is a super easy recipe you can make in less than 10 minutes, with minimum preparation.

The Key Ingredients

Mascarpone cheese. Make sure it is cold, out of the fridge, and please note that mascarpone cheese tends to breaks easily. When that happens, it will look like curdle cheese, and the best way to prevent it from happening, is to use it when cold, and not over mix.
Heavy Cream. It is what separates the recipe from the classic, rich buttercream. The cold heavy cream incorporates air into the mixture is what makes the recipe extra light.

Make it

Do not over-whip the mascarpone. This creamy Italian cheese curls when whipped, unlike cream cheese frosting, which can withstand prolonged mixing. That’s why it is crucial that you only whip until the cheese and the heavy cream have been incorporated. This recipe does not need rich, stiff peaks; it just needs to thicken and have a rich, smooth texture.
Flavor Infusion: Experiment with different flavorings to customize your mascarpone frosting. Add lemon zest for a citrusy twist, almond extract, cocoa powder for a chocolatey indulgence, espresso powder for a rich coffee flavor, or a splash of maple syrup.
Add 1-2 tablespoons of Brown Milk Powder for a deep, rich flavor.

How To Fix Broken Mascarpone Frosting: If the frosting broke (been there!), and it looks grainy, or curdle, gently warm it over a double boiler while stirring constantly. The gentle heat will soften the fas and help the mixture come back together. Remove it from the heat as soon as it looks smooth, then refrigerate and whip again to incorporate air (optional).

A bowl with creamed butter and a dollop of mascarpone cheese. — Cream the butter with half the sugar then add the mascarpone.

A bowl with creamed mascarpone and powdered sugar. — Cream the butter with half the sugar then add the mascarpone.

Uses for Mascarpone Frosting

Mascarpone cheese is the Italian cream cheese, and it pairs well with Italian desserts:

Use it to make eggless Classic Italian Tiramisu.
Make this Limoncello Mascarpone Cake.
Frost cakes like this Torta Paradiso, Limoncello cake, or chocolate ganache cake.
Use it as a fresh fruit dip.
Use it to frost an ice cream cake.
Frost these Pistachio Cupcakes.

Storing

Store any leftover in an airtight container refrigerated for up to three days.

I do not recommend freezing, the cold temperature might break the cheese and the texture post freezong will be runny and too thin.

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