This mascarpone frosting recipe has a light, airy texture and subtle sweetness that pair perfectly with everything from cakes and cupcakes to fruit tarts and brownies. My favorite use is on my Apple Butter Cinnamon Rolls though! The mascarpone cheese adds a touch of richness and creaminess that sets it apart from traditional buttercream or cream cheese icing, while the addition of whipped cream keeps it light and fluffy. The best part is that this frosting takes under 10 minutes to through together.
Ingredients:
- 8 oz Chilled Mascarpone Cheese (straight out of the refrigerator)
- 1 Cup Heavy Whipping Cream (also straight out of the refrigerator)
- 1 Cup Powdered Sugar
How to make mascarpone frosting:
- On medium speed, beat the mascarpone cheese with the vanilla bean paste and the powdered sugar until smooth and combined. Then STOP! Be careful not to over-mix this recipe.
- Next, on a high speed, add the heavy whipping cream and beat until it becomes fluffy. Then STOP! It is now done and ready to use!
FAQs
Can I substitute mascarpone for cream cheese in frosting?
Yes. Use the same amount of cream cheese that you would have used for the Mascarpone cheese and add 1 tbsp of room temperature butter.
Can I use mascarpone instead of cream cheese for frosting?
Yes. Keep the same ratios and just add 1 tbsp of lemon juice to give it the tangy flavor that cream cheese has.
Can you freeze mascarpone frosting?
This recipe doesn’t freeze well. Freezing will cause separating and change the texture.
Can you use mascarpone instead of cream cheese for frosting?
Yes. Keep the same ratios of the recipe and add 1 tbsp of lemon juice.
How to fix curdled mascarpone frosting
To fix curdled mascarpone frosting, warm it in the microwave of over a double broiler until warm but not melted. Then mix it slowly again but don’t whip the frosting. The best way to prevent it from curdling is to make sure that the mascarpone cheese and heavy cream are the same temperature, ideally fresh out of the refrigerator.
How to thicken mascarpone frosting
If your icing is runny, you’ve likely over over-mixed it. To thicken it back up, add in 1 tsp of corn starch or powdered sugar at a time and mix it on a slow setting until the desired thickness is achieved.
Does mascarpone frosting need to be refrigerated?
Yes, his recipe needs to be refrigerated since it contains dairy.
Mascarpone Frosting
- Total Time: 2 minutes
- Yield: Roughly 3 Cups 1x
Description
This mascarpone frosting recipe has a light, airy texture and subtle sweetness that pair perfectly with everything from cakes and cupcakes to fruit tarts and brownies. My favorite use is on my Apple Butter Cinnamon Rolls though!
Ingredients
- 8 oz Chilled Mascarpone Cheese (straight out of the refrigerator)
- 1 Cup Heavy Whipping Cream (also straight out of the refrigerator)
- 1 Cup Powdered Sugar
- 1 Tsp Vanilla Bean Paste
Instructions
- On medium speed, beat the mascarpone cheese with the vanilla bean paste and the powdered sugar until smooth and combined. Then STOP! Be careful not to over-mix this recipe.
- Next, on a high speed, add the heavy whipping cream and beat until it becomes fluffy. Then STOP! Your mascarpone frosting is now done and ready to use!
*See notes below if your frosting is too runny or has curdled.
Notes
- If your frosting has curdled, it has likely been over-mixed. You can try to fix curdled mascarpone frosting though by warming it in the microwave of over a double broiler until warm but not melted. Then mix it slowly again but don’t whip the frosting. The best way to prevent curdled mascarpone frosting is by ensuring that the mascarpone cheese and heavy cream are the same temperature, ideally fresh out of the refrigerator.
- If you frosting is runny, it has also likely been over-mixed. You can thicken it back up by adding in 1 tsp of powdered sugar (or corn starch if you don’t want to sweeten it more) until it thickens back up. Do this on a slow setting and stop mixing as soon as it is combined and thickened.
- Prep Time: 2
- Category: Dessert
- Method: Mixer
- Cuisine: American
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