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Mascarpone Cream Frosting

A rich, creamy frosting made with mascarpone cheese, perfect for cakes and cupcakes, offering a versatile taste and an elegant finish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Dessert, Frosting
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

Frosting Ingredients
  • 1.5 cups heavy whipping cream, very cold Use heavy cream for whisking up soft peaks.
  • 8 oz mascarpone cheese, cold (or substitute with full-fat cream cheese) Opt for high-quality mascarpone like BelGioioso or Galbani.
  • 0.5 cups powdered sugar, sifted Sifting helps achieve a smooth texture.
  • 2 tsp vanilla extract Use pure vanilla extract for the best flavor.
  • 1-2 tbsp honey or sweetened condensed milk (optional) These add sweetness and depth to the flavor.

Method
 

Preparation
  1. Chill your mixing bowl and beaters or whisk attachment in the refrigerator or freezer for 10 to 15 minutes.
  2. In the chilled mixing bowl, beat the mascarpone cheese on low speed for about 30 seconds until smooth and creamy.
  3. Pour the cold heavy cream into the bowl with the mascarpone. Begin mixing on low speed, then gradually increase to medium-high until soft peaks form (about 2 to 3 minutes).
  4. Once soft peaks have formed, gently add the sifted powdered sugar and vanilla extract, along with honey or sweetened condensed milk if using.
  5. Continue whipping until stiff peaks form, which means the peaks should stand tall without drooping (an additional 2–3 minutes).
  6. Use the frosting immediately to frost cakes, cupcakes, or pastries. Alternatively, store it in the refrigerator for up to 24 hours, rewhipping before use.

Notes

Ensure all ingredients are cold to help the frosting whip up properly. If using cream cheese as a substitute, let it come to room temperature to blend smoothly.