I don’t like cream cheese (yes, I realize I am the only one) something about that tangy–ness. So this is my go to alternative for frosting. Mascarpone is like an Italian cream cheese – it’s smoother, richer. Rico sauve.
ingredients:
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 – 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. If you get it just right, you will get a nice sweet fluffy frosting.
Sooo much better than cream cheese, who’s with me?!
Kid's lunches, simple dinners and a whole lot of geeky baking.
Hummm!! Instead of making muffins, I made a cake and everyone loved it
Thanks for sharing
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!
Heather
mascapone frosting is a great idea! sounds like it would be perfectly light and sweet atop a cupcake!
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.
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!
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.
@JoAnna
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!
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.
make sure you dont whip the cream too much … I made this mistake … it will turn to butter !!! It should be chilled..
Can this frosting be made ahead of time (i.e. the night before) and stored in the fridge?
@JC
it can be but I prefer to use it right away-up to you!
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.
@Nancy
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.
I would love this frosting. How can I make this a chocolate one?
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!
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! =)
Could this be piped?
@Dee
Yes, I pipe it all the time! If you want it firmer just let it chill in the fridge for a bit!
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.
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.
will this be okay all evening on a cupcake tree?
@Martha It’s best if the frosting is kept refrigerated. Unfortunately it can’t sit out for hours at a time like buttercream.
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!
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!
@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.
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