Mascarpone frosting is a luxurious and velvety accompaniment that elevates any dessert to new heights of indulgence. With its rich and creamy texture, this frosting adds a touch of sophistication to cakes, layer cakes, cupcakes, and pastries.
Ingredients
The complete recipe for this mascarpone cream frosting can be found below in the recipe card.
- Unsalted butter at room temperature.
- Heavy cream, cold.
- Confectioners sugar.
- Mascarpone cheese.
- Vanilla extract.
How to Make Mascarpone Frosting
- Cream the Butter: In a mixing bowl, beat the softened butter using a hand or stand mixer fitted with the paddle attachment until smooth and creamy. Add half of the powdered sugar and mix until incorporated.
- Incorporate Mascarpone: Add the mascarpone cheese and the rest of the powdered sugar and continue mixing until well combined and smooth.
- Add the heavy whipping cream And the vanilla extract to the mascarpone mixture and whip until thickened. Start at medium-high speed and gradually increase the speed. Do not overwork.
- Chill (Optional): If the frosting is too soft, refrigerate it for 15-30 minutes to firm up slightly before using. This step is beneficial if you plan to pipe the frosting onto cupcakes or cakes.
Tips and Variations
- 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.
- Use a rubber spatula to scrape the sides and bottom of the bowl between each step.
- Pay extra attention when using an electric mixer or whisk attachment since both whip quickly.
- This recipe can be made using a stand mixer, a large bowl, and an electric hand mixer.
- 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.
Uses for Mascarpone Frosting
Use it in various ways to enhance your 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.
How To Store, Freeze, and Thaw
Store any leftover in an airtight container in the refrigerator for up to three days. To freeze, mount the frosting at the center of a large piece of plastic wrap and wrap it, then place the frosting in a freezer bag and freeze for up to four weeks. When ready to use, place in the refrigerator overnight. Freezing will change the texture of the frosting and should be taken into consideration.
FAQs
While it can be frozen, thawing may slightly affect its texture. Store it in an airtight container for up to 1 month, and thaw it in the refrigerator overnight before using. Give it a good whisk to restore its smooth consistency.
You can, but please note that cream cheese has a tangy flavor. While it creates a more stable frosting, it is not as fluffy as this easy cream recipe.
If your frosting is too runny, mix in more powdered sugar and chill it in the refrigerator for 15-30 minutes to firm up slightly. After chilling, whip it just until slightly thickened.
Mascarpone cheese is similar to Italian cream cheese, and it pairs well with Italian desserts, like this Sicilian Whole Cake and these Cannoncini cream horns.
More Frosting Recipes You Might Enjoy
Chocolate whipped cream, Brown Butter Cream Cheese, Stabilized Whipped Cream.
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Mascarpone Frosting
Creamy and smooth Italian cheese frosting
Ingredients
- 1/4 Cup Unsalted soft butter (60g)
- 1 Cup Powdered sugar (125g)
- 1 Cup Mascarpone cheese, cold (225g)
- 1 teaspoon Vanilla extract
- 1 Cup Heavy whipping cream, cold (240ml)
Instructions
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Beat the butter for about 30 seconds, then mix in half the powdered sugar and mix until the sugar is moist.
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Add the mascarpone cheese and the rest of the sugar and mix until incorporated. Then, add the vanilla extract.
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Pour in the heavy cream and mix, starting with low speed and gradually increasing the speed to medium-high.
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Mix until the frosting has thickened and you have a light, smooth mixture. Do not overmix; otherwise, the mascarpone cheese will curdle.
Recipe Notes
- Once you add the mascarpone, it is essential not to over-whip because this cheese tends to curdle quickly. Only mix to incorporate the ingredients.
- Store the frosting in the refrigerator for up to three days.
- Use a rubber spatula to scrape the sides and bottom of the bowl between each step.
-
Pay extra attention when using an electric mixer or whisk attachment since both whip quickly.
- This recipe can be made using a stand mixer, a large bowl, and an electric hand mixer.
