Go Back
–+ servings
frosting in a bowl with a spatula.
Print

Mascarpone Frosting

Creamy and smooth Italian cheese frosting
Course Dessert
Cuisine Italian
Keyword mascarpone frosting
Prep Time 9 minutes
Servings 2 Cups
Author Dikla Levy Frances

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

  • Beat the butter for about 30 seconds, then mix in half the powdered sugar and mix until the sugar is moist.
  • Add the mascarpone cheese and the rest of the sugar and mix until incorporated. Then, add the vanilla extract.
  • Pour in the heavy cream and mix, starting with low speed and gradually increasing the speed to medium-high.
  • Mix until the frosting has thickened and you have a light, smooth mixture. Do not overmix; otherwise, the mascarpone cheese will curdle.

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.