December 31, 2023Review Recipe
Table of Contents
Indulge your taste buds with our delicious mascarpone frosting – a heavenly blend of mascarpone cheese, vanilla, and almond extracts. With its rich, creamy texture and subtle flavors, it’s a frosting that takes your treats from ordinary to extraordinary.
Mascarpone Frosting Ingredients
The rich and creamy Italian cheese, with its slightly tangy undertones, forms the heart of this frosting.
It’s perfectly complemented by the warmth of pure vanilla extract, adding a comforting sweetness and just a hint of pure almond extract that imparts a delightful nutty note.
The powdered sugar adds a touch of sweetness, balancing the flavors harmoniously. Finally, the heavy cream brings a luscious, velvety texture that ties everything together.
- 1 (8-ounce or 226-gram) container of mascarpone cheese
- 1 teaspoon of pure vanilla extract
- ¼ teaspoon of pure almond extract
- 1 cup of powdered sugar (If the powdered sugar is lumpy, be sure to sift before adding)
- 1½ cups of cold heavy cream
Substitutions and Additions
MASCARPONE CHEESE: You can substitute mascarpone with an equal amount of cream cheese for a slightly tangier flavor profile. Alternatively, try ricotta cheese for a lighter twist on this frosting.
VANILLA AND ALMOND EXTRACTS: Experiment with other extracts like coconut or hazelnut for a unique flavor twist. Just be mindful of the intensity; a little goes a long way.
POWDERED SUGAR: For a less sweet option, reduce the powdered sugar to three-quarter cup. If you prefer a different sweetener, try using honey or maple syrup to taste.
FOOD COLORING: If you want to color your frosting, use gel food coloring sparingly. A little goes a long way, so add it slowly until you achieve the desired shade.
How To Make This Mascarpone Frosting Recipe
Let’s walk through the quick and easy steps for making this creamy and tangy frosting.
OUR RECIPE DEVELOPER SAYS
Before starting, allow your mascarpone cheese to come to room temperature. This makes it easier to blend smoothly and prevents lumps in your frosting.
STEP ONE: Beat together the mascarpone cheese, vanilla extract, almond extract, and powdered sugar for 1½-2 minutes or until the mascarpone mixture is incorporated.
Use either a stand mixer with a wire whisk attachment, or a medium-sized mixing bowl (2-3 quarts) and a handheld electric mixer, on medium-high speed.
Be sure you do not overmix the ingredients. You will end up with a separated and curdled-looking frosting.
STEP TWO: Lower the mixer speed to medium-low speed. Slowly drizzle in the cold heavy cream.
STEP THREE: Increase the speed to high and beat for two to three minutes or until the frosting thickens and reaches the stiff peaks stage.
Again, be careful not to overmix the frosting. If you do overmix, you can try hand whisking in two to three tablespoons more heavy cream. Keep the frosting refrigerated until you are ready to use.
Whip the frosting until it reaches stiff peaks. This means when you lift your beaters, the frosting should stand straight up without collapsing.
How To Serve
Transform simple cupcakes into mini works of art by piping a swirl of mascarpone frosting on top. Add a sprinkle of colorful sugar crystals or sprinkles for an elegant touch.
Spread a generous layer of this frosting between two cookies for an irresistible cookie sandwich.
Serve mascarpone frosting as a fruit dip at brunch or dessert parties. It pairs beautifully with strawberries, blueberries, and slices of fresh peaches or apples.
MORE FROSTING RECIPES
Here are a few helpful storage tips for keeping your frosting fresh until you are ready to use it.
MAKE AHEAD: You can prepare this mascarpone cream frosting a day ahead and store it in an airtight container in the refrigerator. Give it a gentle whisk before using.
IN THE FRIDGE: Leftover frosting can be stored in the fridge for up to three days. Ensure it’s in an airtight container to prevent absorbing other odors.
IN THE FREEZER: Mascarpone frosting can be frozen for up to one month. Thaw it in the fridge overnight and re-whisk it to restore its texture.
Why We Love This Recipe
We think this is the best mascarpone frosting recipe for plenty of reasons:
CREAMY BLISS: Mascarpone cheese creates an incredibly smooth and luxurious texture, making this frosting an absolute delight.
FLAVOR HARMONY: The combination of vanilla and almond extracts adds a layer of complexity to the frosting, elevating it from ordinary to extraordinary.
EASY TO MAKE: With clear instructions and simple steps, even novice bakers can achieve bakery-quality results.
Our mascarpone frosting is a true game-changer for your dessert creations. Its creamy, dreamy texture and harmonious flavors make it a versatile choice for any occasion. Elevate your baking game with this delightful mascarpone frosting recipe, and watch your desserts become instant crowd-pleasers.
Frequently Asked Questions
While you can use store-bought whipped cream, it may not provide the same richness and stability as whipped heavy cream.
You can try using a non-dairy cream cheese or a vegan cream cheese substitute for a dairy-free version of this frosting.
Add gel food coloring to achieve your desired hues for cake decoration.
Reduce the amount of powdered sugar to your taste, starting with ¾ cup and adjusting from there.
Certainly! Mix in cocoa powder to taste for a rich chocolate mascarpone frosting.
To reduce the fat content, you can use lower-fat cream cheese or a mix of mascarpone and Greek yogurt.
This frosting pipes beautifully onto cupcakes and holds its shape well.
More Recipes You’ll Love
- Cinnamon Roll Cookies
- Cherry Cupcakes
- Blueberry Cream Cheese Frosting
- Cream Cheese Mints
- 7 Minute Frosting
- 8 ounces mascarpone cheese, 226 grams
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 1 cup powdered sugar (if the powdered sugar is lumpy, be sure to sift before adding)
- 1½ cups cold heavy cream
- Using either a stand mixer with a wire whisk, or a medium-sized mixing bowl (2-3 quarts) and a handheld mixer, on medium-high speed, beat together the mascarpone cheese, vanilla extract, almond extract, and powdered sugar for 1½-2 minutes or until the mixture is incorporated. Be sure you do not overmix the ingredients. You will end up with a separated and curdled-looking frosting.
- Lower the mixer speed to medium-low. Slowly drizzle in the cold heavy cream.
- Increase the speed to high and beat for 2-3 minutes or until the frosting thickens and reaches the stiff peak stage. Again, be careful not to overmix the frosting. If you do overmix, you can try hand whisking in 2-3 tablespoons more heavy cream. Keep the frosting refrigerated until you are ready to use.
- Before starting, allow your mascarpone cheese to come to room temperature. This makes it easier to blend smoothly and prevents lumps in your frosting.
- Be sure you do not overmix the ingredients. You will end up with a separated and curdled-looking frosting.
- Whip the frosting until it reaches stiff peaks. This means when you lift your beaters, the frosting should stand straight up without collapsing.