This pistachio mascarpone frosting is light, creamy, and full of nutty flavor. It’s the perfect topping for cakes or a swirl on your favorite cupcakes — just like these pistachio cupcakes.
Jump to:
Unlike regular whipped cream, this pistachio frosting is based on my classic mascarpone frosting, simply flavored with pure pistachio paste for a rich and authentic taste.
Think of it as a pistachio whipped cream frosting, but sturdy enough to use on cupcakes and layer cakes.
Why you'll love this recipe
Ingredients you need
- Mascarpone cheese: keep it very cold — it’s the base that gives the frosting stability and a rich, creamy texture.
- Heavy cream: at least 30–35% fat, chilled before whipping for an airy consistency.
- Powdered sugar: adds sweetness and helps stabilize the whipped mascarpone frosting.
- Pistachio paste or pistachio spread: brings the intense pistachio flavor — use whichever you have on hand.
- Vanilla extract: enhances the flavor and balances the nuttiness.
- Green gel food coloring (optional): just a drop for a vibrant pistachio look without changing the taste.
How to make pistachio mascarpone frosting
Here’s a quick step-by-step preview. Don’t forget you’ll find the full recipe with exact measurements in the recipe card below!
Whip the cold mascarpone with powdered sugar, vanilla extract, and pistachio paste until smooth and creamy.
Add the cold heavy cream (and green gel food coloring if using), then whip until the frosting is thick, creamy, and holds stiff peaks.
Serving suggestions
- Pipe on top of pistachio cupcakes or layer cakes.
- Use as a filling for sponge cakes or pistachio macarons.
- Spread over brownies or bars for a nutty twist.
- Add a dollop on tiramisu or cheesecakes for extra flavor.
- Pair with fresh raspberries or strawberries for a fruity contrast.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I make pistachio mascarpone frosting ahead of time?
Yes, but only up to 24 hours in advance. Keep it in the fridge in an airtight container and re-whip briefly before using.
Can I freeze mascarpone frosting?
No, mascarpone frosting does not freeze well as the texture will split once thawed.
What can I use pistachio mascarpone frosting for?
It’s perfect for cupcakes, layer cakes, cheesecakes, or even a spoonful on tiramisu and brownies.
You will also love
More Pistachio Recipes
I hope you enjoyed this pistachio mascarpone frosting recipe! Don’t forget to rate it and leave a comment below to let me know what you think. Happy baking!
Print
Pistachio Mascarpone Frosting
- Total Time: 5 minutes
- Yield: 12 portions
Description
Light and creamy pistachio mascarpone frosting made with pure pistachio paste. Perfect for topping cupcakes, filling cakes, or adding a nutty twist to your favorite desserts. (to frost 12 cupcakes or fill a 6-inch (15 cm) cake
Ingredients
- 250 g mascarpone cheese, cold (1 cup)
- 250 g heavy cream (minimum 30% fat), cold (1 cup)
- 45 g powdered sugar, sifted (⅓ cup + 1 tbsp)
- 1 tsp vanilla extract
- 40 g pure pistachio paste (2 ½ tbsp)
- Green gel food coloring, optional
Instructions
- Chill your mixing bowl and whisk attachments in the refrigerator for 10 minutes so they’re very cold.
- Place the mascarpone in the bowl, then add the sifted powdered sugar, vanilla extract, and pistachio paste. Beat on medium speed until smooth and creamy.
- Pour in the cold heavy cream and continue beating on medium speed until the mixture thickens.
- The frosting is ready when it’s firm, creamy, and holds stiff peaks on the whisk.
- For a brighter color, add a small drop of green gel food coloring and whip just a few seconds more. Use immediately to frost cupcakes, cakes, or other desserts.
Notes
Storage: Keep the frosting in an airtight container in the fridge and use within 2 days.
Tips:
- Always use a digital kitchen scale for accuracy (better than cups).
- Make sure the mascarpone and heavy cream are very cold.
- Chill your bowl and whisk before whipping.
- Sift the powdered sugar to avoid lumps.
- Add the cream gradually and stop whipping as soon as stiff peaks form.
- Adjust the color with a tiny drop of green gel food coloring.
- Prep Time: 5 minutes
- Category: frosting, filling
- Cuisine: French
Leave a Reply