This mascarpone frosting is essentially a super stable whip cream! All you need 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!
Ingredients
- 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.
FAQ
To make mascarpone frosting, all you need is mascarpone, heavy cream, and granulated sugar. Place all ingredients in a bowl and beat with an electric mixer for just a few seconds until thick and smooth.
Since mascarpone frosting is essentially a super stable whip cream, you can use it for decorating cakes, pies, or enjoy it on its own with fresh fruit!
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A few extra 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- I originally made this frosting for this cake - White Cake with Strawberries.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!
Happy baking! x
Print📖 Recipe
Mascarpone Frosting
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 cups 1x
- Category: frosting
- Method: baking
- Cuisine: American
Ingredients
- 360g heavy cream (cold)
- 340g mascarpone (cold)
- 150g granulated sugar
Instructions
- 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.
Notes
- 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- I originally made this frosting for this cake - White Cake with Strawberries.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!
Keywords: mascarpone frosting
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