This mascarpone frosting is light, fluffy, and just sweet enough. It whips up in a few minutes and holds its shape beautifully, perfect for frosting cupcakes, layering cakes, or topping simple desserts.
Mascarpone frosting is a creamy, whipped topping made with mascarpone cheese, heavy cream, and powdered sugar. It tastes lighter than classic buttercream but still rich and smooth.
You get a stable whipped cream that pipes nicely, keeps its shape on cupcakes and layer cakes, and works really well with berries, chocolate, coffee, or citrus.
It’s perfect when you want an elegant frosting that feels airy, not heavy or overly sweet.
Why you'll love this recipe
- Light & fluffy texture: Creamy, smooth, and not overly sweet.
- Fast & foolproof: Three ingredients and ready in minutes.
- Super versatile: Perfect for cakes, cupcakes, and fruit.
Ingredients You Need
- Heavy cream – Full-fat and very cold so the frosting whips thick and stable.
- Mascarpone cheese – Full-fat and chilled; it gives the frosting its creamy texture.
- Powdered sugar – Confectioners’ sugar for a smooth finish (granulated won’t dissolve).
- Vanilla – Extract, paste, or bean; swap with almond or a bit of citrus zest if you want a twist.
Tips for this recipe
- Cold ingredients – Keep the mascarpone and heavy cream straight from the fridge so the frosting whips thick and stable.
- Full-fat dairy – Use mascarpone and cream with at least 30% fat for the best texture and structure.
- Medium speed – Whip at medium speed to avoid splitting or grainy frosting.
- Stop early – As soon as it looks thick and smooth, stop whipping to prevent curdling.
- Whip right before using – It can’t be rewhipped once firm.
How to make mascarpone frosting
Add the cold mascarpone, cold heavy cream, powdered sugar, and vanilla to a large mixing bowl or the bowl of a stand mixer with the whisk attachment.
Whip on medium speed for 2–3 minutes until the frosting looks thick, smooth, and forms soft peaks.
Use immediately to frost cupcakes, fill layer cakes, or serve with fresh berries.
Ways to use this frosting
- Layer cakes – Smooth and stable enough for filling or frosting simple vanilla cakes, berry cakes, or chocolate cakes.
- Cupcakes – Pipes clean swirls and keeps its shape for fruit cupcakes, tiramisu-style cupcakes, or chocolate cupcakes.
- Fruit tarts – Spread it inside tart shells and add fresh berries for a light cream filling.
- Pavlova or charlotte – Works as a soft, airy layer with meringue desserts or sponge-based charlottes.
- Breakfast treats – Add a spoonful on pancakes, waffles, or crêpes for a creamy topping.
Recipe Variations
- Chocolate – Add cocoa powder or a little melted dark chocolate for a deeper flavor.
- Berry – Mix in a spoonful of strawberry or raspberry purée for a fruity twist.
- Coffee – Dissolve instant coffee in a teaspoon of cream for a mocha-style frosting.
- Salted caramel – Swirl in a bit of cooled caramel sauce for a sweet-salty version.
- Nut butter – Add peanut butter, almond butter, or pistachio paste for a nutty frosting.
Recipe Questions
Can I use lower-fat cream?
No. Low-fat cream won’t whip properly. Use heavy cream with at least 30% fat for a stable mascarpone frosting.
Why is my mascarpone frosting grainy?
It was likely overwhipped. Add a splash of cold cream and mix on low to smooth it out.
Can I make mascarpone frosting ahead of time?
Mix it ahead if needed, but whip it just before using. Once whipped, it can’t be rewhipped.
How do I keep mascarpone frosting from curdling?
Keep the cream, mascarpone, bowl, and whisk very cold. Warm mascarpone breaks easily.
Is mascarpone frosting stable for piping?
Yes. Whip to soft–medium peaks and it pipes clean, smooth swirls for cupcakes and cakes.
More Mascarpone Frostings
- Raspberry mascarpone frosting
- Nutella mascarpone frosting
- Strawberry mascarpone frosting
- Chocolate mascarpone frosting
- Lemon mascarpone frosting
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Mascarpone Frosting
- Total Time: 5 minutes
- Yield: 12 servings
Description
Light and creamy mascarpone frosting, perfect for piping 10–12 cupcakes or filling a 6-inch, two-layer cake. Not too sweet and ready in minutes.
Ingredients
- 250 ml (1 cup) heavy cream, cold
- 125 g (4.5 oz) mascarpone cheese, cold
- 65 g (½ cup) confectioner’s sugar, sifted
- 1 tsp vanilla extract or ½ vanilla bean
Instructions
- Place all ingredients in a stand mixer bowl (heavy cream, cold mascarpone, sifted sugar, vanilla).
- Whip on high speed for about 5 minutes until thick and firm.
- Stop as soon as it reaches stiff peaks to avoid graininess. If it becomes grainy, add a splash of very cold cream and mix on low until smooth.
- Use immediately for frosting cakes or cupcakes.
Notes
Storage: Refrigerate for 24 hours in an airtight container. Do not freeze.
Tips
- Use full-fat cream for stability.
- Keep the bowl, whisk, and ingredients very cold.
- Weigh ingredients with a kitchen scale for accuracy.
- Whip at medium-high speed for better control.
- Make just before using—this frosting can’t be rewhipped.
- Prep Time: 5 minutes
- Category: Dessert, frosting
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 104
- Sugar: 5.7 g
- Sodium: 8.9 mg
- Fat: 8.7 g
- Carbohydrates: 5.9 g
- Protein: 1 g
- Cholesterol: 25.3 mg
Wattoote
these cupcakes are beautiful and this cream is so good too!
Fadela
Thank you ❤️ yes it's really delicious and so light!
Francisca
Good evening,
Another very tasty and delicious recipe. Tasty and light, I love it.
I would like to adapt it slightly, to cover a 10 cm high naked cake, without filling. And that's where my fear of it collapsing comes from.
I'm thinking of using :
250 gr. 40% fat fresh cream
250g mascarpone (for a firmer cream)
65 gr. sugar
125g butter
Do you think this makes sense? My naked cake has 4 layers and won't be eaten until the next day. Hence my concern. It will spend the night in a cold room.
Thank you for your help.
Francisca
Fadela
Hi Francisca, I'd advise you to try a little mascarpone chantilly with the addition of butter to see if the texture suits you. The basic recipe, which already contains so much cream and so much mascarpone, is quite thick and stable, so you'll have to see if adding the butter doesn't make it too greasy.
Tourya
Hello,
I love baking and often make them for my family and I stumbled across your site and I love it. Thank you for all your valuable advice ❤️
Fadela
Thank you very much ❤️
Josee
Very tasty, but they soften very quickly so the flowers don't hold together with a cookie cutter. Good recipe but just spread, don't try shapes as they collapse quickly.
Fadela
Thanks for your feedback, mascarpone chantilly is still a fragile cream. (I think you mean making flowers with a piping tip, rather than a cookie cutter), piping decorations with this icing won't give the same finish as with buttercream.
Ludivine
Hello, I have a 25 cm diameter layer cake and a 20 cm diameter one to make. But I'm having trouble calculating the quantities for the chantilly. Could you please help me?
Thank you ☺️
Volles
Thank you for your reply.
Dominique
Josianne
Hello,
I came across your recipes and want to try them out.
I have 2 cakes to prepare and cupcakes and I'd like to use the mascarpone chantilly recipe to decorate them.
How long can I cover the cakes before eating them?
If I prepare this on Friday for Saturday and Sunday, will it still be good?
Thank you for your reply.
Fadela
Hello, no worries about making your cakes and cupcakes on Friday and keeping them in the fridge for Saturday and Sunday.
Jane
A light, flavorful and very good whipped cream!
Deidra
Made this version, and it was amazing! Thank you for posting.
Phoebe
Excellent and easy recipe. I didn’t use too much icing sugar as it didn’t need it as I was serving it with chestnut spread.
Deborah Percy-Bell
Hello
Does mascarpone frosting need to be kept in the fridge until serving as my daughter wanted it on her engagement cake but obviously wants the cake out for people to see not in the fridge until they cut it. She wants to have fresh strawberries with it too
Thank you
Fadela
Hi! Yes, the mascarpone frosting needs to stay chilled. The cake can definitely be filled or decorated with fresh strawberries ahead of time — no need to wait until serving. Just make sure it doesn’t stay out of the fridge for too long, especially if it’s warm.