Learn how to make sturdy mascarpone frosting for piping beautifully on cakes and cupcakes. This frosting is fluffy, airy and holds shape for days after piping. It is egg-free and not overly sweet. Once you try this combination of whipped cream and mascarpone cheese you won’t go back to buttercream again!
This Mascarpone frosting goes well on my famous chocolate cake or moist vanilla cake. Both recipes are egg-free and tried by many readers with great reviews.
Or you can make a simple eggless Tiramisu cake like this too. This cake is kid-friendly as well!
You may use it on pies, tarts or a fresh fruit bowl. Yummy!!!
So what is Mascarpone?
Mascarpone is an Italian cream cheese that is rich and creamy. Unlike the American cream cheese, it is sweeter in taste and not tangy at all.
The white layer that you enjoy eating Tiramisu is made from Mascarpone cheese.
Why Mascarpone Cheese Frosting?
I love frosting made from mascarpone cheese as it’s not greasy or overly sweet.
It is one of my favorite ways to stabilize whipping cream without gelatin or pudding mix.
This combination of heavy whipping cream and Mascarpone cheese actually holds shape to pipe decorations on cakes or cupcakes.
The frosting results into rich, fluffy, and airy goodness without altering the taste of whipping cream.
How to make Sturdy Mascarpone Frosting –
Step 1
Start by beating mascarpone cheese for a minute scraping the sides in between.
Take it out with a spatula in a bowl and keep aside.
Change the beater attachment to a balloon whisk.
Step 2
Now add chilled heavy whipping cream, confectioners’ sugar, vanilla and salt to the stand mixer bowl.
Start whipping on a low speed.
Gradually increase the speed to medium and whip until soft peaks form.
It may take 3-4 minutes depending on the speed and the mixer.
Step 3
Now add in the mascarpone cheese.
Continue to whip on low-speed until the cheese is incorporated and looks lump-free.
Keep a close eye on the frosting after adding mascarpone.
Step 4
Whip on high speed until you just see deep streaks forming and the frosting is about to reach stiff peaks.
Once you see the whipping streaks are getting more prominent in the bowl, stop the electric or the stand mixer.
Whip remaining frosting by using the whisk attachment in your hand and going in circular motion i.e manually whipping the cream.
This gives you more control and less likely to form a butter disaster.
Your sturdy mascarpone frosting is ready to use.
Helpful tips to make the best-whipped cream Mascarpone frosting
- Always use chilled heavy whipping cream straight out of the fridge.
- Beat Mascarpone cheese first or in a separate bowl to loosen it up for easy mixing later on.
- Do not over whip the frosting as it will turn into butter and render useless.
- Frosting will not be good for decorations if you do not whip it until stiff peaks form.
How to know if the heavy cream and mascarpone cheese are whipped enough for stable frosting?
- Keep a close eye on the frosting after the soft peaks stage.
- It’s really easy to get it wrong when using the electric whip throughout.
- If you whip whipping cream for a longer time then it will clump up separate and turn into butter.
- Once you see the whipping streaks are getting more prominent in the bowl, stop the electric or the stand mixer.
- Whip remaining frosting by using the whisk attachment in your hand and manually whipping the cream.
- This gives you more control and less likely to form a butter disaster.
- The frosting is successfully ready when the whisk attachment can hold the frosting well even when turning upside down.
Effective to stabilize the whipped cream frosting
It’s a great hack for stabilizing whipping cream.
The whipped cream frosting tastes heavenly but it’s so tricky to make it work.
Heavy cream once whipped tends to be runny or fall flat without stabilizing it.
Adding Mascarpone cheese to the whipped cream frosting will make it so much manageable.
Don’t worry, it will not change its taste as cream cheese does.
The overall frosting will still be fluffy and airy.
You can pipe swirls or roses using this stable whipped cream.
Some important things you should know about mascarpone cheese frosting –
Can you substitute cream cheese for mascarpone cheese?
Cream cheese is tangy in taste and it really shines out in the frosting.
If you just want to stabilize whipped cream for piping on cakes without any after taste then use mascarpone only.
You may substitute cream cheese for mascarpone, but it will be a cream cheese frosting.
Refer to my Sturdy Whipped Cream-Cream Cheese frosting.
How to store Mascarpone frosting?
Whipped cream mascarpone frosting stays well for up to 3 days in the fridge.
I suggest piping, filling or decorating the cake with this frosting on the day it is made or the very next day.
How to store cakes or cupcakes frosted with sturdy mascarpone frosting?
Always store cakes made with mascarpone cheese whipping cream frosting in the fridge.
Once you frost the cake and refrigerate the icing will not fall flat, turn runny or melt.
It stays stable for days without losing shape.
The frosted cakes or cupcakes stay well in the fridge for up to 4-5 days.
Does the mascarpone cheese frosted cake hold well on room temperature?
Yes, it does. Provided its kept away from the sunlight and in an AC room or in a cool environment.
It will stay put at the venue for 4-5 hours without the frosting melting. I have done this many times.
Can you use Mascarpone frosting under fondant?
I have not tried it personally so not sure.
Though this frosting is stabilized I do not suggest crumb coating with it under fondant.
Use a good crusting buttercream recipe instead.
Can I use Mascarpone cheese frosting to fill the cake layers?
This stabilized whipped cream mascarpone frosting makes great filling.
Add some fresh fruits, fruit jam or compote along with the frosting to fill in the layers for a rich-tasting cake.
Where to buy Mascarpone Cheese?
I live in the United States and found mascarpone cheese easily at my nearest departmental stores.
I buy Mascarpone cheese from local stores near me like Whole Foods, Sprouts, Traders Joe, or Safeway.
You should be able to source this cheese in any leading store that carries a variety of cheese.
Highly recommended frosting/icing recipes for you –
Sturdy Whipped Cream-Cream Cheese Frosting
Best ever Chocolate Buttercream
Sturdy Mascarpone frosting that holds shape.
Ingredients
- 675 ml / 3 cups heavy whipping cream cold from the fridge
- 16 oz Mascarpone cheese full fat
- 147 grams / 1 ½ cup confectioners’ sugar i.e icing sugar
- 1 tablespoon real vanilla extract
- ½ teaspoon salt
Instructions
- You can use a stand mixer or handheld one to make this frosting.
- Use a beater attachment to loosen up the mascarpone cheese.
- Start by beating mascarpone cheese for a minute scraping the sides in between.
- Take it out with a spatula in a bowl and keep aside.
- Change the beater attachment to a balloon whisk.
- Now add chilled heavy whipping cream, confectioners’ sugar, vanilla and salt to the stand mixer bowl.
- Start whipping on a low speed.
- Gradually increase the speed to medium and whip until soft peaks form.
- It may take 3-4 minutes.
- Now add in the mascarpone cheese.
- Continue to whip on low speed until the cheese is incorporated and looks lump-free.
- Keep a close eye on the frosting after adding mascarpone.
- Whip on high speed until you just see deep streaks forming and the frosting is about to reach stiff peaks.
- Once you see the whipping streaks are getting more prominent in the bowl, stop the electric or the stand mixer.
- Whip remaining frosting by using the whisk attachment in your hand and going in circular motion i.e manually whipping the cream.
- This gives you more control and less likely to form a butter disaster.
- It’s really easy to get it wrong when using the electric whisk throughout.
- If you whip heavy whipping cream for a longer time then it will clump up separate and turn into butter.
- Your frosting is ready when the whisk attachment can hold the frosting well even when turning upside down.
- Refrigerate the frosting until ready to use.
- Decorate your bakes the same day for the best results.
Step by Step video of the recipe -
Notes
- Always use chilled heavy whipping cream straight out of the fridge.
- Take out Mascarpone cheese out of the fridge 10 minutes before starting with the recipe.
- The cheese still has to be cold and not on room temperature.
- Beat Mascarpone cheese first or in a separate bowl to loosen it up for easy mixing later on.
- Do not over whip the heavy cream as it will turn into butter and render useless.
Thanks. Will just do one tablespoon instead. I know 4 tablespoons is used in a whipped cream frosting for a certain Black forest cake recipe, but wasn’t sure if adding the liquor would negatively affect the texture and/or flavor of the mascarpone cheese.
Question I want to use this for a holiday Spice cake? Can I add liquor to this recipe, and if so, at what stage in the directions should I add it? Perhaps add it in the beginning to the mascarpone before creaming it, or after adding the creamed mascarpone cheese to the whipped cream. Planning to use 4 tbsp of a spiced mead.
Hello Williamn, I don’t know if 4 tablespoons of liquid is a good idea in this frosting. Maybe 1 tablespoon. I have never used liquor in frosting, so I can’t recommend it. How about adding it to the cake instead?
I want to make a drip cake with chocolate ganache, most of the recipes for drip cakes include buttercream as frosting but I want it to be mascarpone. What do you think? Will the frosting hold/stick to my cake? Wil it get ruined if I pour the chocolate ganache drip? Just FYI, this is a Tiramisu cake.
This frosting is very sturdy. Yes, you can use chocolate ganache for a drip effect. Just make sure that the chocolate is cooled down and not hot.
Would I be able to add melted chocolate to this to make it chocolate? If so, when would I add it in the steps?
Hello Kels, yes you can. Make sure that the melted chocolate is not very hot. It should be cooled down at room temperature. Prepare this frosting as shown. Scoop a quarter cup of cream into the cooled melted chocolate bowl and mix it gently until well combined and smooth. This step is done to avoid the chocolate to split later when it is supposed to be mixed with all the frosting. Once mixed add that cream chocolate mixture to the prepared frosting bowl and fold it gently.
Hi there!
Im from portugal and we dont have heavy cream. Our cream has usually 35% fat, so how much less cream should i use? Have you tried?
Thank you!!
Hello Joana, does the cream whip to stiff peaks?
Is it better to use gel or oil based (candy) food coloring for this?
I tint it with gel-based food coloring as there is no chocolate involved.
Hi, I made the frosting and I’ve stored it in the freezer. Please let me know how long can I store it to use it again?
Hello Phoebi, It is not a good idea to store this frosting in the freezer. The texture will change once it thaws. It’s best to refrigerate it.
Hello. Can I use condensed milk instead of sugar? Will it still hold the shape? Holding the shape is really important for what I am going to do. Thank you 😉
Hi Haykuhi, Condensed milk means more liquid. It cant be substituted completely, you can just use 20% of condensed milk and rest sugar. But I am intrigued by the idea of using it in frosting. Will try soon!
Thank you so much 😊
How many cupcakes for one batch of frosting ?
Also I need to make these for a wedding reception..How far in advance can I make them?
It should be good enough to frost a little over 2 dozen standard size cupcakes. Storage information is given in the post notes for frosted bakes as well as just storing frosting.
Hey dear ..Really love ur recipes .Want to try ur mascarpone frosting soon.i live in CA ,usa can u share the brand name or a picture of what cheese u recommend for the frosting . There are lot of mascarpone cheese . And one more think u r noton youtube ? I was looking for ur videos to save in my youtube list but not able to find u there . Plz reply .
Hello Vinita, I doubt there are different varieties of this cheese. It’s only one. Brand doesn’t matter. I use Bel Gioioso mascarpone cheese.
Can we use non-dairy whipping cream instead of the heavy whipping cream?