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This 5 Minute Whipped Mascarpone Frosting recipe is light, fluffy and not overly sweet. It's perfect use to frost cakes or cupcakes, fill crepes and cannolis, or as a dip for fresh fruit!
This whipped mascarpone frosting is going to change the way you think about frosting. This isn't just for icing cakes!
It's slightly sweet with a fluffy, light texture you won't believe. Use it in Crepes or cannoli, on Cinnamon Rolls, as a dip for fruit (it's amazing with Grilled Peaches!), and in Stuffed French Toast!
Not only is it delicious and versatile, but it's so quick and easy to make with just a few common ingredients. And with a 4 cup yield, so you can even frost cakes with it too.
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❤️ Why you'll love this mascarpone frosting
- Quick & Easy - It's a quick and easy recipe to pull together in just 5 minutes with 5 simple ingredients.
- Flavor - It's sweet, but not overly sweet, so it's perfect for so much more than just cakes or cupcakes.
- Versatile - It can be used as a frosting, a filling, as a dip for fresh fruit, and more!
🧁 Ingredient notes
- Mascarpone - Mascarpone is a soft, velvety Italian cheese reminiscent of cream cheese. But don't be fooled by that comparison. Mascarpone has a creamier texture and a slightly sweeter, somewhat nutty or buttery taste that is very different from the tanginess of American-style cream cheese. I love to use mascarpone in my Pumpkin Roll Cake and Mini Lemon Cheesecakes. You can also use it in savory dishes like this Shrimp Risotto or Tomato Soup.
- Sugar - Use powdered or confectioner's sugar instead of granulated so the finished product is not gritty. Sifting the sugar prior to adding it will ensure a super smooth frosting.
- Salt - Fine sea salt will give you the best flavor and texture to the finished frosting. Table salt works too.
- Cream - Heavy whipping cream is a MUST. This is what whips up to make the frosting fluffy and stable.
📋 Substitutions and variations
- Flavoring - Instead of almond extract, you can use ½ teaspoons of anise, orange, lemon or strawberry extract. You can also substitute the almond extract with 1 teaspoon of vanilla extract.
🔪 Step by step instructions
Combine the mascarpone cheese, almond extract, and sea salt in a large mixing bowl. Mix on low speed with an electric hand mixer for 1 minute until fluffy.
Slowly add in the powdered sugar on low speed, mixing until it is completely incorporated.
While the mixer is still on low speed, slowly pour in the heavy cream. Gradually increase the speed to medium and whip until the mixture becomes thicker with soft peaks. Increase the mixer speed to high and whip for 2 minutes. The frosting should be very fluffy with stiff peaks.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Bring the mascarpone to room temperature before beginning. This little detail makes it so much easier to whip the mascarpone to a creamy, fluffy texture.
- Start your mixer on low speed and gradually increase the speed. Whip the mixture to stiff peaks. That means the "peaks" of the frosting will stand up firm when you lift your mixer and the tips of the peaks won't curl down.
- This recipe is best done with an electric hand mixer but a stand mixer will work. Whipping the mascarpone by hand will take longer but you can achieve the same results.
- If you only have granulated sugar you can pulse it in a high-speed blender until it becomes powdered sugar.
🍴How to use mascarpone frosting
One of the things I love most about this recipe is just how versatile it is. You can use it as a frosting or a filling or even a light dip for fresh fruit. Here are some of my favorite ways to use this heavenly whipped mascarpone frosting.
- Frost my Lemon Ricotta Cake or Lemon Olive Oil Cake with this frosting, or add a dollop on top of each slice.
- Use this fluffy frosting as a filling inside of Homemade Crepes.
- Instead of the cream cheese frosting in my Overnight Cinnamon Rolls, try using this whipped mascarpone frosting.
- This easy frosting recipe is delicious on Strawberry Biscuits or as a substitute for whipped cream in Strawberry Shortcakes.
⏲️ Make ahead and storage suggestions
This frosting is great to be made ahead of time. I like to make it the night before if I plan to use it with breakfast items.
After you make the frosting, cover it tightly with plastic wrap or transfer it to an airtight container with as little empty space as possible.
Stored properly, mascarpone frosting will be at its best for 2-3 days in the refrigerator.
💭 Frequently asked questions
Mascarpone is a soft, Italian cream cheese that originated in the Lombardy region of Italy. It is one of the main ingredients in classic Italian desserts like tiramisu and sometimes cannoli.
If your frosting looks curdled, or separated, it was probably over beaten. It can be fixed by mixing the frosting on low speed and slowly adding small amounts of heavy cream until the frosting comes back together to a creamy texture.
Cream cheese is an American cheese that contains at least 33% milk fat. It has a slight tang to it and creamy, thick texture. Mascarpone cheese is an Italian cheese that contains 60-75% milk fat. Due to the higher fat content, it has a more buttery flavor and texture and is more sweet and slightly nutty.
🍰 More Italian sweets recipes
If you loved this whipped mascarpone frosting recipe, check out these other Italian sweets recipes that I know you will love too!
Recipe
Whipped Mascarpone Frosting Recipe
Ingredients
- 8 ounces mascarpone cheese, room temperature
- ½ teaspoon almond extract
- ¼ teaspoon fine sea salt
- ⅔ cup powdered sugar
- 1 cup heavy whipping cream
Instructions
- In a large mixing bowl, combine the mascarpone cheese, almond extract, and sea salt. Mix on low speed with an electric hand mixer for 1 minute until fluffy. (8 ounces mascarpone cheese, ½ teaspoon almond extract, ¼ teaspoon fine sea salt)
- Slowly add in the powdered sugar on low speed, mixing until it is completely incorporated. (⅔ cup powdered sugar)
- Slowly pour in the heavy cream at low speed. Gradually increase the speed to medium and whip until it becomes thicker with soft peaks. Increase the speed to high and whip for 2 minutes. The frosting should be very fluffy with stiff peaks. (1 cup heavy whipping cream)
Notes
- Yield - This recipe yields 4 cups of frosting total.
- Flavor - Instead of almond extract, 1 teaspoon of vanilla extract may be used. ½ teaspoon of strawberry, lemon, orange, or anise extract can also be used.
- Make Ahead/Storage - Store in an airtight container in the refrigerator for 2-3 days.
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