Mascarpone Frosting
This super creamy mascarpone frosting is easy to make! It uses only 4 ingredients and can be used with tiramisu, cakes, cupcakes, and more!
This mascarpone frosting is really a whipped mascarpone cream or a stabilized whipped with mascarpone. Good news is, it is really easy to make! Since it is stabilized it lasts when you pipe it on top of Tiramisu, cake or more!
I have tips and tricks and process photos to easily help you make this recipe! If you love tiramisu desserts, you have to try my tiramisu cheesecake.
Tips for making the frosting
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure the mascarpone is cold before using. I tried this with room temperature mascarpone and the frosting split.
- Tip 2: Beat the heavy cream to a soft peal Soft peak is the first stage of whipped cream. When you take off the beater, the peak will flop over.
- Tip 3: Add the mascarpone to the soft whipped cream. Then, beat until stiff peaks. Stiff peaks mean that when you take off the beater, the peak will stay up strong. Make sure to not overbeat past this stage. Otherwise it will split.
FAQ’s
Unfortunately no, you can’t save it. Once a frosting is split, you have to start over.
The two main reasons your frosting will split is one, your cream cheese isn’t room temperature. When the butter and cream cheese are different temperatures, the cream cheese won’t blend correctly. Every time this happens to me, it splits. I will put the cream cheese on a plate and heat in the microwave for 10 seconds to help!
The second is the cream cheese get over mixed. This is why the butter is whipped for 2 minutes before cream cheese is added. It releases water the more it is mixed, causing a split frosting. You will know it is split even before adding the powdered sugar. It will look wet and grainy.
Yes you can! This recipe is for 12 cupcakes or a 9X9 inch cake. Double the recipe to frost a 9X13 cake or a layered cake.
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Storing and Freezing
Store the mascarpone frosting in an airtight container in the fridge. Before using, pull it out of the fridge to get to room temperature. Then, use your mixer the beat it until fluffy again.
You can freeze this frosting. Follow the instructions above before using. It is good for 3 months in the freezer.
For more frosting recipes, check out my
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
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
- In a small bowl using a hand mixer, beat the mascarpone and powdered sugar together until creamy.4 oz Mascarpone cheese, 1/2 cup Powdered sugar
- In a metal bowl, beat the vanilla and heavy cream on high speed until soft peaks form. When you pull off the beaters the tip that's left will be very droopy.1 tsp Pure vanilla extract, 1 cup Heavy cream
- Add the mascarpone and beat on high speed until stiff peaks form. When you pull off the beaters the tip that's left will stand up straight. Make sure to not overwhip, otherwise it will split. This creates a stabilized whip cream that is great for dessert. Especially Tiramisu!