Just Jenn Recipes

mascarpone frosting

Mascarpone is like an Italian cream cheese, it’s smooth and rich and can be used in both savory and sweet dishes. When whipped into a frosting it becomes elegant, light, almost heavenly in texture.

This is by far my most requested frosting for cupcakes and for good reason, it can be adapted to any flavor, from chocolate to lemon or anything else you can think of. Mascarpone frosting is a sweet, fluffy treat you’ll find yourself wanting to eat all on it’s own.

mascarpone frosting

mascarpone frosting sm
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mascarpone frosting


8 ounces mascarpone cheese
1 cup powdered sugar
pinch of salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream


In a medium bowl combine mascarpone cheese, sugar, salt and vanilla. Stir together until smooth, and set aside.

In the bowl of an electric mixer beat whipping cream until stiff peaks form, making sure you don’t overdo it, the last thing you want is for it to curdle. Then fold the whipped cream into the mascarpone mixture until combined. Whip again slightly to add a little more air, then store in the fridge until ready to use.

26 Responses to “mascarpone frosting”

  1. Sophie says:

    Hummm!! Instead of making muffins, I made a cake and everyone loved it :) Thanks for sharing

  2. I don’t always crave the taste of cream
    cheese on my cupcakes. It can definitely be pretty strong atop a delicate cupcake, so I’m definitely going to try this recipe on for size, or taste!


  3. mascapone frosting is a great idea! sounds like it would be perfectly light and sweet atop a cupcake!

  4. Memoria says:

    I found about this frosting on Food Librarian’s site. It sounds and look fantastic. I’m not crazy about the tangy flavor of cream cheese either. Have you seen the recipe for homemade mascarpone on Baking Obsession? It is super easy and requires only 2 ingredients.

  5. Maranda says:

    Hi! I found your blog (and this post specifically) through The Food Librarian’s blog. I don’t like cream cheese either so I wanted to let you know you are not alone! That’s one of the main reasons I don’t like cheesecake…the cream cheese. I’m excited to try this whipped cream though!! Thanks again!

  6. JoAnna says:

    Does anyone know how the frosting recipe will hold up on a warm day? I’m making cupcakes for a friend’s birthday party that will be held at a park, and have been searching for the perfect frosting recipe that’s not too sweet. She also hates cream cheese, but loves marscopne, so thought these looked perfect.

  7. justJENN says:

    I would not recommend this frosting for a warm day outside. It’s pretty fragile – and at park parties you never know how long cupcakes will sit out there!

  8. JoAnna says:

    Thanks… I the party ended up being indoors, too hot and humid for anyone to enjoy themselves. I decided to make a raspberry swiss meringue buttercream. They turned out great! But your frosting looks wonderful, so I’ll have to give them a try some other time.

  9. beth says:

    make sure you dont whip the cream too much … I made this mistake … it will turn to butter !!! It should be chilled..

  10. JC says:

    Can this frosting be made ahead of time (i.e. the night before) and stored in the fridge?

  11. justJENN says:

    it can be but I prefer to use it right away-up to you!

  12. Nancy says:

    Thanks for sharing this recipe! It’s delicious! Just curious… can this frosting be frozen? I made too much and aside from taking a spoon to the bowl, I’m not sure how to use up the rest of it.

  13. justJENN says:

    I wouldn’t freeze the frosting, it’s a light whipped cream. You can, I just like to use it fresh asap. You can also use it as a filling or a dip for fruit.

  14. Kim says:

    I would love this frosting. How can I make this a chocolate one?

  15. graphista says:

    I just finished making this frosting. Normally I love cream cheese frosting but this frosting is AH-MA-ZING. I would much rather use this from now on. I whipped the cream a little thick for a stiffer consistency and added an extra 1/2 cup of powdered sugar for a little more sweetness. Fabulous recipe!

  16. Samantha says:

    I tried this frosting on a vanilla silk cupcake, and it just blew my family and I away. I deffinetly know my new go to icing for birthday’s, holiday’s, and of course my many cravings!
    Thank you! =)

  17. Dee says:

    Could this be piped?

  18. justJENN says:

    Yes, I pipe it all the time! If you want it firmer just let it chill in the fridge for a bit!

  19. Nancy says:

    Just made this frosting for two 3 year olds bday party pretty good by the spoonful. My kids don’t seem to care for cream cheese frosting but sure enjoyed licking the spoons after I was done with this frosting. Next time I may use a little more mars ad one cheese.

  20. Nancy says:

    Just made this frosting for two 3 year olds bday party pretty good by the spoonful. My kids don’t seem to care for cream cheese frosting but sure enjoyed licking the spoons after I was done with this frosting. Next time I may use a little more of the cheese. Also I ended up mixing the whipped up cream in with the cheese mixture with the mixer.

  21. martha says:

    will this be okay all evening on a cupcake tree?

  22. justJENN says:

    @Martha It’s best if the frosting is kept refrigerated. Unfortunately it can’t sit out for hours at a time like buttercream.

  23. Lindsay says:

    This was only the second time I’ve made from scratch frosting. I wanted to add something homemade to the boxed cake I was making for my dad’s birthday, and I wanted it to be more of a whipped consistency than regular buttercream frosting. Well, it was delicious! Everyone enjoyed it, including my sister who is a picky eater. Thanks for the recipe!

  24. Katie says:

    About how many cupcakes does this frost?
    Also, do you think that these will hold up okay for a couple of hours if refrigerated in advance? I’m making about a dozen tiramisu cupcakes and will be taking them with me on a flight to meet my family and I’m hoping the treats will survive the trip!

  25. justJENN says:

    @Katie It will frost 12 cupcakes liberally but you might be able to stretch to 18. I’m not a fan of leaving this frosting out, it softens quickly and is much better if eaten immediately.

  26. Ann says:

    Love this!! Put it on carrot cake cupcakes, it was a huge hit! I will make again with the chocolate espresso mascarpone on a different cupcake :)))) yummmmmmmmmyyyyy

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