Mascarpone Frosting

All you need to make this mascarpone frosting are three ingredients - mascarpone, heavy cream, and sugar. Throw them all in a bowl and whip them up with an electric mixer. In just a few seconds it thickens up into a silky smooth frosting. It's light and just barely sweet, making it perfect for decorating cakes, pies, or eating plain with just fresh fruit!

For more frosting and filling recipes, try Easy Swiss Meringue Buttercream, Master Pastry Cream Filling, and Caramelized White Chocolate.

Ingredient Notes

• Mascarpone: Mascarpone is what transforms normal whip cream into a super stable whip cream that is strong enough to use for decorating cakes! 
• Heavy Cream: You'll need about 1 ½ cups of cold heavy cream.
• Granulated Sugar: You'll need about ¾ cup of sugar to bring just the right amount of sweetness to this frosting. 

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this mascarpone frosting recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Mix the frosting. In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, mascarpone, and sugar. Whisk on low speed until combined, then turn up to medium high speed until thick (only about 30 seconds). Use immediately or store in the fridge until ready to use. 

Expert Baking Tips

• Be sure to keep an eye on the frosting as it mixes; it will thicken up very quickly, and you do not want to over-whip it! Over-whipping will make it grainy and ruin the silky smooth texture. 
• This recipe can easily be halved or doubled.
• I originally made this frosting for this cake - White Cake with Strawberries.
• This frosting would also be perfect for topping on fresh fruit or even pie!

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x