Best chocolate mascarpone frosting recipe, light and creamy! This is a super easy and very quick recipe in just 3 minutes of time you will have a delicious chocolate-flavored frosting to decorate and fill your layer cakes and decorating cupcakes like in these Nutella cupcakes.
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If you like the classic mascarpone frosting recipe then here is my chocolate version, the chocolate mascarpone frosting. This frosting is made with only 4 ingredients, mascarpone cheese, heavy cream, unsweetened cocoa powder, and confectioner's sugar.
This chocolate whipped mascarpone frosting recipe is very different from the classic chocolate ganache recipe. It is lighter than a buttercream recipe, has a more airy and less silky texture, and is less heavy than a ganache.
Also much less sweet than other chocolate frosting recipes and with a very fresh taste, a bit like a chocolate whipped cream but stabilized with the addition of mascarpone which gives it a more firm hold.
Ingredients Notes
You need these ingredients to make an easy chocolate mascarpone frosting :
- Mascarpone cream: Use full-fat mascarpone cheese and very cold.
- Powdered sugar: Do not replace it with granulated sugar as this will result in a cream that is not very smooth with visible grains.
- Cocoa powder: Only unsweetened and bitter cocoa powder.
- Heavy cream: Ful fat heavy cream or heavy whipping cream with at least 30% fat and very cold.
- Vanilla extract: Optional, vanilla bean seeds, or liquid vanilla extract to flavor the frosting.
How to Make Cocoa Mascarpone Chocolate Frosting
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Sift together the unsweetened cocoa powder and powdered sugar through a fine sieve until you have a well-blended mixture.
Step 2: Beat cold mascarpone cheese, powdered sugar and cocoa powder mixture and the vanilla extract with a hand mixer or in the mixing bowl of a stand mixer fitted with the whisk attachment at medium speed for about 1-2 minutes until the mixture is smooth and homogenous.
Step 3: Add the cold heavy cream and continue to mix with a hand mixer at medium speed for about 2-4 minutes until you have a smooth and firm frosting.
Enjoy! Use this chocolate whipped frosting immediately in your cake or dessert.
Serving Suggestions
- Chocolate Cake: Spread the chocolate mascarpone filling generously between layers and over the top of a rich chocolate birthday cake or vanilla birthday cake for a decadent dessert.
- Cupcakes: Pipe or spread the frosting onto my chocolate cupcakes, raspberry cupcakes or strawberry cupcakes.
- Brownies: Frost a batch of my chocolate chip brownies or a chocolate sheet cake with the chocolate frosting for an extra layer of richness.
- Crepes: Fill French vanilla crepes to make a chocolate crepe cake or in this chocolat crepe recipe.
- Chocolate Trifle: Layer the frosting with chocolate cake or brownie pieces and whipped cream in a trifle dish or in a chocolate tiramisu dessert.
- Chocolate Tart: Spread the frosting onto my chocolate ganache tart and top with fresh berries or try with these mini chocolate tartlets.
- Fruit Dip: Serve the frosting alongside a platter of fresh fruit for dipping, such as strawberries, bananas, and pineapple.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I make mascarpone chocolate frosting ahead of time?
Yes, you can prepare your frosting ahead of time. Store it in an airtight container in the refrigerator for up to 2-3 days. When you're ready to use it, simply take it out of the refrigerator and give it a quick mix to restore its creamy consistency.
How to fix a runny mascarpone whipped cream?
The cream can become grainy if whipped too quickly and for too long. Gradually add very cold heavy cream while mixing with an electric mixer at medium speed until smooth.
Can I use chocolate mascarpone whipped cream frosting on a cake that will be left at room temperature?
It's recommended to avoid leaving cakes frosted with mascarpone-based frostings at room temperature for extended periods, as they can soften. However, if necessary, you can use it at room temperature for a short period, but keep in mind it may lose some firmness.
Can I use this chocolate frosting for piping decorations?
Yes, this frosting can be piped onto cupcakes or cakes using a piping bag and tip. However, it may not hold intricate shapes as well as buttercream frosting.
Can I adjust the sweetness of chocolate mascarpone cream frosting?
Yes, you can adjust the sweetness of this chocolate frosting by adding more or less powdered sugar to taste. Start with the recommended amount in the recipe and adjust as needed to suit your preferences.
What's the difference between chocolate mascarpone frosting and chocolate ganache?
Chocolate whipped cream is a creamy topping made with mascarpone cheese, cocoa powder, and sugar, while chocolate ganache is a rich frosting made from chocolate and cream.
More Mascarpone Frostings
I hope you love this chocolate mascarpone whipped cream frosting. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Chocolate Mascarpone Frosting
- Total Time: 10 minutes
- Yield: 6 portions
Description
Chocolate Mascarpone Whipped Cream Frosting Recipe ( about 10 portions)
Ingredients
- 250 g (1 cup) Mascarpone cheese - cold
- 50 g (⅓ cup) Powdered sugar - sifted
- 35 g (⅓ cup) Cocoa powder - unsweetened
- 1 tsp vanilla extract
- 240 ml (1 cup) Heavy cream - full fat and very cold
Instructions
- Start by sifting the powdered sugar and cocoa powder together through a fine sieve until well blended.
- Then in a large bowl or in the bowl of your stand mixer place the cold mascarpone cheese, the confectioner's sugar and unsweetened cocoa powder mixture, and the vanilla extract.
- Blend with the whisk on medium speed for 1 to 2 minutes to loosen the mascarpone and obtain a smooth and homogeneous mixture.
- Add the cold heavy cream and whisk on medium speed, not high speed, for about 3 minutes until smooth and creamy.
- Use your frosting immediately or store it covered with plastic wrap in the refrigerator.
Notes
Storage : In the fridge for 2 - 4 days
- 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
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
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.
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!
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.
The recipe is perfect, easy to make, quick, not too sweet, tastes delicious and holds up very well! Used here on a number cake!
Thank you very much for your feedback ❤️
I made this recipe yesterday for a number cake for a birthday, excellent recipe, everyone loved it, thank you for the recipe.
Hello, does this frosting freeze?
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.
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.
Miam !
If I want to frost a 3 layer cake would I need to double the recipe ?
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!
Will 33% cream work for this or would it have to be a higher percentage?
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!