Scoot over American buttercream—we’re making mascarpone whipped cream frosting! This light, airy whipped frosting is stabilized with mascarpone cheese so it holds its shape when piping or frosting cakes, cupcakes, and pies. It’s soft, not overly sweet, and perfect for warmer months when you want a fresher topping.
When I was testing my mixed berry vanilla cake, I didn’t want a heavy American buttercream. Instead I wanted something lighter and less sweet but still stable enough for warm-weather use.
This mascarpone whipped cream frosting checks all those boxes. I swapped the cream cheese I used in a simple cream cheese frosting for mascarpone and the result was a fluffy, flavorful whipped frosting. It pairs beautifully with fresh fruit and also complements chocolate, pumpkin, citrus, and more.
Try it on mini vanilla cupcakes or a mini carrot sheet cake for an elegant, light finish.
Why mascarpone works
Mascarpone is a soft Italian cheese that adds richness and creaminess without making a frosting excessively sweet. It helps stabilize whipped cream so the topping keeps its volume for longer.
While plain whipped cream can deflate after a few hours, adding a stabilizer prevents it from going flat. Dried milk powder works okay, but mascarpone (or cream cheese) brings more depth of flavor and a silkier texture.
Just 5 key ingredients
- Heavy cream: Use cold heavy cream or heavy whipping cream straight from the fridge.
- Vanilla extract: Real vanilla makes a noticeable difference if you can use it.
- Sugar: Granulated or powdered both work; I prefer granulated sugar for texture and flavor.
- Mascarpone: Found near cream cheese in the grocery store—adds richness and stability.
- Salt: A small amount balances sweetness and enhances flavor.
Let’s make some frosting
- Using a handheld mixer or stand mixer with a whisk, beat the cold heavy cream with sugar, salt, and vanilla on medium-low until the sugar dissolves.
- Increase the speed and whisk until the mixture thickens and resembles Greek yogurt—it should be noticeably thick.
- Stop the mixer, scrape the bowl, and add the cold mascarpone.
- Beat on medium-high for 20–30 seconds until smooth and you have stiff peaks. Use the frosting immediately for best texture and stability.
Quick frosting tips
- Make sure both the heavy cream and mascarpone are COLD.
- Try not to overwhip. If the mixture becomes grainy or too firm, add a drizzle of cold heavy cream and gently whisk to smooth it.
- This frosting is best used right away for piping or spreading.
Ways to use this frosting
- Top pies—it’s excellent on pumpkin or fruit pies.
- Frost layer cakes—use it between and over layers for a light finish that pairs well with berries, vanilla, or chocolate.
- Pipe onto cupcakes—it holds shape nicely for simple swirls and decorative piping.
Try these frostings next
Biscoff Buttercream (5 Ingredients)-
Easy Cream Cheese Frosting Without Butter
-
The Best Vanilla Bean Buttercream (5 Ingredients)
-
Raspberry Buttercream with Freeze-Dried Raspberries
Made this recipe?
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Ella
Recipe
Mascarpone Whipped Cream Frosting (5 Ingredients)
Ella Gilbert
Pin Recipe
Ingredients
Mascarpone Whipped Cream Frosting
- ¾ cup (150 grams) granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 cup (210 grams) heavy cream cold
- 1 ½ cups (340 grams) mascarpone cold
Instructions
Frosting
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Chill your mixing bowl for about an hour if possible; this helps keep ingredients cold.
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In a stand mixer with the whisk attachment, or a large bowl with a handheld mixer, whisk the heavy cream, salt, sugar, and vanilla on medium-low for about 2 minutes until the sugar has fully dissolved.
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Increase the speed to high and whisk for about 2 minutes until the cream is very thick, similar to Greek yogurt.
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With the mixer on low, add the mascarpone. Turn off the mixer and scrape the bowl so no mascarpone remains on the sides. Then whip on high for 20–30 seconds until smooth with stiff peaks. Use immediately.
Notes
Amount of frosting: This recipe makes enough to frost a two-layer 8-inch cake or about a dozen cupcakes.
Cold ingredients: Keep the heavy cream and mascarpone cold until ready to use.
Salt: If you don’t have kosher salt, use half the amount of fine salt. The recipe was developed with Diamond Crystal kosher salt; Morton is saltier by volume.