This ultra‑creamy mascarpone frosting is simple to prepare and uses just four ingredients. It’s a light, stabilized whipped mascarpone cream that works beautifully on tiramisu, cakes, cupcakes, and cheesecakes.
This frosting is essentially a stabilized whipped mascarpone cream, which means it holds its shape when piped and stays stable on desserts. It’s easy to make at home with a few simple techniques. Below you’ll find tips and clear steps to help you get the best results. If you enjoy tiramisu flavors, this frosting pairs especially well with tiramisu‑style cheesecakes and layered desserts.
Tips for making the frosting
Follow these practical tips so your frosting turns out smooth, stable, and delicious every time.
- Keep ingredients cold: Use cold mascarpone and cold heavy cream. Warm mascarpone can cause the frosting to split.
- Beat the cream to soft peaks first: Soft peaks are reached when the cream forms a tip that gently folds over when you lift the beaters.
- Combine gently, then finish to stiff peaks: Add the mascarpone (and powdered sugar and vanilla) to the softly whipped cream, then beat just until stiff peaks form. Stiff peaks will hold their shape but avoid overbeating, which can cause separation.
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Mascarpone Frosting
Ingredients
- 4 oz Mascarpone cheese, cold
- 1/2 cup Powdered sugar, sifted
- 1 tsp Pure vanilla extract
- 1 cup Heavy cream, cold
Instructions
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In a small bowl using a hand mixer, beat the mascarpone and powdered sugar together until smooth and creamy.
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In a chilled metal bowl, whip the vanilla and heavy cream on high speed until soft peaks form—when the beaters are lifted the peaks should softly fold over.
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Gently fold the mascarpone mixture into the whipped cream, then beat on high just until stiff peaks hold. Stop as soon as the peaks stand upright to avoid overwhipping, which can cause the mixture to split. Use immediately to top desserts or pipe as desired.