This chocolate mascarpone frosting is light, creamy, and ready in minutes. Smooth, stable, and full of chocolate flavor — perfect for cakes, cupcakes, and quick decorating.
This chocolate mascarpone frosting is my lighter take on chocolate frosting, made with mascarpone, heavy cream, cocoa powder, and powdered sugar.
It’s airy and creamy, closer to a chocolate whipped cream than a ganache or buttercream.
Less sweet and stabilized with mascarpone, it pipes clean swirls and holds perfectly on cakes and cupcakes.
Why you'll love this recipe
- Light & airy : A creamy chocolate frosting that feels like whipped cream but holds better.
- Not too sweet : Balanced cocoa flavor without the heaviness of buttercream or ganache.
- Perfect piping : Smooth, stable swirls for cakes, cupcakes, and simple decorating.
Ingredients you need
- Mascarpone – Full-fat and very cold for a stable, creamy base.
- Cocoa powder – Use unsweetened cocoa for a deep chocolate flavor.
- Powdered sugar – Dissolves smoothly; don’t use granulated sugar.
- Heavy cream – Full-fat, very cold, helps the frosting whip light and firm.
- Vanilla – Optional but adds a soft flavor boost (extract or bean).
Tips for this recipe
- Cold ingredients – Keep mascarpone and heavy cream very cold for a stable, fluffy chocolate frosting.
- Good cocoa – Use unsweetened (or Dutch-process) cocoa for deeper chocolate flavor and a smooth texture.
- Mix gently – Whip at medium speed and stop as soon as it thickens to avoid a grainy or split frosting.
- Whip last minute – This frosting can’t be rewhipped, so prepare it just before decorating. ready to use it. This ensures that it stays fresh and holds its texture well.
How to Make Chocolate Mascarpone Frosting
Sift the cocoa powder and powdered sugar through a fine sieve to remove lumps and blend evenly.
Beat the cold mascarpone with the cocoa–sugar mixture and vanilla on medium speed for 1–2 minutes until smooth and creamy.
Add the cold heavy cream and mix on medium speed for 2–4 minutes until the frosting turns smooth, thick, and firm.
Use the chocolate mascarpone frosting right away to fill cakes or pipe on cupcakes.
Serving Suggestions
- Layer cakes – Use it as a filling or topping for chocolate cakes, vanilla cakes, or any simple sponge.
- Cupcakes – Pipe it on chocolate, raspberry, or strawberry cupcakes for a creamy swirl.
- Brownies & bars – Spread it over brownies or chocolate cookie bars for an extra rich layer.
- Crepes & pancakes – Fill crepes or top pancakes for a quick chocolate dessert.
- Fruit & trifles – Add it to chocolate trifles or serve as a dip with fresh berries.
Recipe Variations
- Melted chocolate version – Add a bit of cooled melted dark chocolate for a deeper, richer flavor.
- Mocha twist – Mix in a spoonful of instant espresso powder for a chocolate-coffee frosting.
- Citrus chocolate – Add orange zest or a touch of lemon zest for a fresh, bright note.
- Nutty chocolate – Stir in hazelnut spread or finely ground nuts for a creamy, nutty finish.
- Cream cheese swap – Replace part of the mascarpone with cream cheese for a tangier chocolate frosting.
Recipe Questions
Can I make chocolate mascarpone frosting ahead of time?
Yes. Store it in an airtight container in the fridge for 2–3 days. Bring it out just before using and give it a gentle mix.
How do I fix runny mascarpone whipped cream?
Add a little very cold heavy cream and mix on low speed until the frosting becomes smooth again.
Can this chocolate mascarpone frosting stay at room temperature?
Only for a short time. Mascarpone softens quickly, so keep the cake chilled until serving.
Is this frosting good for piping?
Yes. It pipes clean swirls on cupcakes and cakes, but it’s softer than classic buttercream.
Can I adjust the sweetness?
Yes. Add more or less powdered sugar depending on how sweet you want the chocolate frosting.
What’s the difference between chocolate mascarpone frosting and chocolate ganache?
Mascarpone frosting is light and whipped with cream and cocoa, while ganache is denser and made with melted chocolate and cream.
More Chocolate Frostings
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Chocolate Mascarpone Frosting
- Total Time: 10 minutes
- Yield: 6 portions
Description
Chocolate mascarpone whipped cream frosting that’s light, creamy, and not too sweet. Perfect for frosting 10 cupcakes or filling a small 6-inch cake.
Ingredients
- 250 g (1 cup) Mascarpone cheese – cold
- 50 g (⅓ cup) Powdered sugar – sifted
- 35 g (⅓ cup) Unsweetened cocoa powder
- 1 tsp Vanilla extract
- 240 ml (1 cup) Heavy cream – full fat and very cold
Instructions
- Sift the powdered sugar and cocoa powder together through a fine sieve.
- Place the cold mascarpone, sugar–cocoa mixture, and vanilla in a large bowl or stand mixer and mix on medium speed for 1–2 minutes until smooth.
- Add the cold heavy cream and whip on medium speed for about 3 minutes until thick and creamy.
- Use immediately or refrigerate covered until ready.
Notes
Storage: Keep refrigerated for 1–2 days. Do not freeze.
Tips:
- Use a kitchen scale for accuracy.
- Keep mascarpone and cream very cold.
- Whip at medium speed to avoid grainy texture.
- Stop mixing as soon as the frosting is thick.
- Whip only when ready to use.
- Prep Time: 10 minutes
- Category: Frosting
- Cuisine: French
Nutrition
- Serving Size:
- Calories: 236
- Sugar: 9.1 g
- Sodium: 19.4 mg
- Fat: 15.6 g
- Carbohydrates: 10.9 g
- Protein: 1.9 g
- Cholesterol: 45 mg
Carli
Hello first of all thank you very much for your recipes it's a delight, first then I would like to know if it is possible to make this recipe with nutella?
Mascarpone nutella whipped cream
Thanks in advance
Fadela
Hello, yes, it's perfectly possible to use Nutella instead of cocoa. First mix the Nutella with the mascarpone, then add the cold liquid cream.
Sam
Hello,
In a naked cake, do you recommend a dark chocolate ganache or a chocolate mascarpone chantilly ganache? What's the real difference? Thank you!
Fadela
Hello, I would say that the ganache montée is creamier but they are very similar in texture, both can be used for a naked cake.
Socha
The recipe is perfect, easy to make, quick, not too sweet, tastes delicious and holds up very well! Used here on a number cake!
Fadela
Thank you very much for your feedback ❤️
Marie-Louise
I made this recipe yesterday for a number cake for a birthday, excellent recipe, everyone loved it, thank you for the recipe.
Sylvie Beaupré
Hello, does this frosting freeze?
Fadela
Hello Sylvie, it's possible to freeze the frosting inside a cake. But after thawing, the texture may change and you won't be able to use it to decorate or smooth a cake.
Fadela
Hello Sylvie, it's possible to freeze the frosting inside a cake. But after thawing, the texture may change and you won't be able to use it to decorate or smooth a cake.
Katherine
Miam !
Dlevy
If I want to frost a 3 layer cake would I need to double the recipe ?
Fadela
For a 3-layer cake, you should double the recipe. The original recipe is enough for a 2-layer cake or 10-12 cupcakes, so doubling it will give you enough frosting to cover all three layers and the outside of the cake. This will ensure you have plenty of frosting for filling and decorating!
Christie
Will 33% cream work for this or would it have to be a higher percentage?
Fadela
Yes, 33% cream will work perfectly! The recipe calls for 30-35%, so you're right in the ideal range. No need to use a higher percentage. Hope you enjoy the recipe!
Gigi
I'm planning on making it for a 2 layer 9'inch cake just outside of the cake because I'm using a dark chocolate ganache for the filing. Is one recipe enough for the outside?
Fadela
Yes, this quantity should be enough to frost the outside of a 9-inch 2-layer cake — as long as you keep the coating fairly thin.
If you prefer a thicker layer or want to pipe extra decorations, I recommend making 1.5x the recipe just to be safe.
And make sure your cake is well chilled before frosting — it makes the process easier!