Mascarpone frosting for cake that’s creamy, firm, and quick to make — a smooth, easy alternative to buttercream for clean finishes and simple birthday cakes.
This mascarpone frosting gives you a smooth, creamy finish that’s perfect for coating layer cakes. It spreads easily, holds its shape, and offers a lighter alternative to buttercream or rich chocolate frostings.
Made with just a few ingredients and ready in minutes, it pipes beautifully for clean edges and soft swirls.
The texture is stable enough for decorating while still tasting like a light mascarpone whipped cream.
Why you'll love this recipe
- Easy Recipe: Simple ingredients and ready in 5 minutes with my tips and tricks.
- Sturdy and Light: A creamy, soft frosting that's more enjoyable to eat than buttercream
- For Layer Cakes: Gives layer cakes a smooth appearance, perfect for sharp edges on your cakes.
Ingredients you need
You will need these ingredients to make this mascarpone couverture cream:
- Mascarpone: Use cold mascarpone cheese (not light mascarpone).
- Heavy Cream: Use heavy cream with at least 30% fat content and also make sure it's cold.
- Powdered Sugar: Use only powdered sugar, not granulated sugar, to maintain a smooth texture.
- Vanilla: Optional for flavoring, but be mindful of the quantity if you want to keep the frosting white.
- Thickener: Optionally, you can add cornstarch to thicken and firm up the texture.
Tips for this recipe
- Cold Ingredients: Use high-quality and very cold ingredients. You can place your bowl with the ingredients in the freezer for 10 minutes before whipping.
- Don't overbeat: Preferably beat with an electric mixer rather than a stand mixer to keep an eye on the texture; the mixture can become grainy if over-beaten.
- Smooth Finish: Use a steel frosting smoother and finish by running the smoother under very hot water for a few moments before smoothing the cake to remove any imperfections in the frosting.
- Chill Time: Let the layer cake with mascarpone frosting rest in the fridge for at least 1 hour before serving.
How To Make Mascarpone Frosting For Cake
Place all the ingredients in a large bowl - cold mascarpone, cold heavy cream, sifted powdered sugar, and vanilla.
Beat with an electric mixer on medium-low speed for about 1 minute until the mixture is thick and firm.
How To Use This Frosting
- Assemble your layer cake as usual. (You can use the mascarpone frosting to create a border around the edges of the cake layers to seal in the filling in the center of the cake).
- First, apply a thin layer of frosting to trap the crumbs.
- Then, apply a thicker layer first with a spatula, then smooth using a straight-edged steel frosting smoother.
Storage instructions
In the fridge: The mascarpone frosting can be stored in the fridge for up to 3 days, covered with plastic wrap or in an airtight container.
Freezing: You can freeze the cake covered with mascarpone frosting for up to 1 month. However, the frosting alone cannot be frozen as its texture will be altered after thawing.
Recipe Variations
- Chocolate version add cocoa powder to turn it into a light chocolate mascarpone frosting
- Citrus version mix in lemon or orange zest for a fresh flavor
- Berry version fold in a spoonful of raspberry or strawberry puree
- Vanilla bean version use real vanilla seeds for a richer taste
- Stabilized version add a little white chocolate to make it firmer for hot weather
Recipe Questions
Can this frosting for layer cakes be colored?
Yes, you can add gel food coloring, preferably, to color the frosting according to the theme or occasion. Make sure to add the coloring gradually to achieve the desired shade.
Can this frosting be flavored with other flavors?
Yes, you can customize this frosting by adding vanilla extract, almond extract, lemon or orange zest, or even cocoa powder for a chocolate flavor. Be cautious with excess liquids as they could alter the texture of the frosting.
More Cake Frostings
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 For Cake
- Total Time: 3 minutes
- Yield: 10 portions
Description
Firm mascarpone frosting recipe for cake ready in 3 minutes (for smoothing and decorating the outside of a 6 inch/ 15 cm cake)
Ingredients
- 500 g (17.6 oz) Mascarpone cheese - cold
- 250 g (1 cup) Heavy cream - cold
- 110 g (1 cup) Powdered sugar - sifted
- 1 tsp Vanilla extract - optional for flavoring
- 1-2 tablespoon Cornstarch - optional for firming up
Instructions
- In a bowl, whisk together the mascarpone, heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium speed for about 1 minute until you achieve a smooth and thick texture.
- If you desire a firmer texture, gradually add the cornstarch while continuing to whisk until the frosting reaches the desired consistency.
- Refrigerate the mascarpone frosting until ready to use for smoothing your layer cake.
Notes
Refrigerator storage: Store Mascarpone frosting in an airtight container. It can be stored in the refrigerator for 2 to 3 days.
Freezing: You can freeze the cake covered with mascarpone frosting, but bear in mind that the texture of the frosting may be altered after thawing. It's better to freeze the whole cake rather than just the frosting, as the frosting cannot be whipped again after thawing.
Flavoring: You can personalize the frosting by adding different flavors to suit your preferences. For example, add vanilla or almond extract. For a fruity touch, add grated lemon or orange zest. For a more intense flavor, add cocoa powder or instant coffee dissolved in a small amount of hot water. Be sure to taste and adjust the quantities to suit your personal preferences.
- Prep Time: 3 minutes
- Category: frosting
- Cuisine: American
Lizzie
Can I add a drip ganache finish with this frosting?
Fadela
Hi!
It’s better to use a ganache for the drip instead of this frosting. (Chocolate: 1:1 equal parts chocolate and cream).
Let it cool slightly before dripping. Hope that helps!
Ana R
Im planning on making this frosting this weekend and I was wondering if it would work for decorating with a pipe?
Thank you!
Fadela
Hi!
This is a firmer mascarpone frosting, great for smoothing the outside of a cake. You can use it for piping decorations, but it won’t be as firm as buttercream. For best results, keep it chilled after piping!
Let me know how it turns out!
Josie
Does the cornstarch alter the taste of the frosting?