Mascarpone Whipped Frosting

By • October 14, 2013 • 15 Comments

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Author Notes: Whipped cream topped cakes are THE best in my book but the whipping cream doesn't always stand up to the task. Adding mascarpone cheese stabilizes the whipping cream and makes for a wonderful icing! And it's quick and easy!!inpatskitchen

Makes enough icing for a 9 or 10 inch round layer cake

  • 8 ounces mascarpone cheese
  • 1/2 cup confectioners sugar
  • 1 cup whipping cream
  • 1/2 teaspoon almond extract or 1 tablespoon vanilla extract depending on what flavor you'd like
  1. Place the mascarpone in a medium mixing bowl and with an electric wire whip or hand mixer start beating. While beating, add the vanilla or almond extract followed by the confectioners sugar.
  2. Slowly add the whipping cream while still beating or whisking until the icing becomes light and fluffy.
Jump to Comments (15)

Comments (15) Questions (0)

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about 1 month ago Geeta

Excellent recipe. I can control the sweetness and make it ahead of time.

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about 1 month ago inpatskitchen

Thanks Geeta! so happy you enjoyed!

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10 months ago Adriana

This sounds absolutely delicious! I've read about using mascarpone to stabilize whipped cream, but never in equal ratios. Does it give it more of a tangy "cheesy" taste? Do you think this frosting is sturdy enough for a layered cake (about 5 layers)?

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10 months ago inpatskitchen

It's pretty sturdy but not being much of a baker, I really can't tell you much about a 5 layer cake. I don't think there's much of a cheesy taste since mascarpone is so mild. Thanks so much for your interest!

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11 months ago Becky

Does it require refrigeration??

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11 months ago inpatskitchen

Yes, I think it does require refrigeration.

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11 months ago Becky

Non perishable - one that a cottage baker (home baker) can use and sell.

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11 months ago Becky

Is this icing NPH??

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11 months ago inpatskitchen

Hi Becky! Welcome to Food52! What do you mean by NPH?

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about 1 year ago Waverly

Saving....thank you, Pat!

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about 1 year ago inpatskitchen

Thank YOU Waverly!!

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about 1 year ago Soozll

I'm so glad I found this. I've used Mascarpone Cheese to stabilize whipped cream to use as a dessert garnish. It doesn't have the tang that cream cheese has so it doesn't really add any cheesey flavor. I've often wondered if a 50/50 mix of cream and mascarpone would whip up to be a good frosting. Thanks for this!

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about 1 year ago inpatskitchen

Thank YOU Soozll! I sure hope you enjoy this!

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

SO glad you entered this! IT IS AMAZING!!!!

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about 1 year ago inpatskitchen

Thanks so much Emily! I've been thinking about how versatile this is....maybe adding coffee, chocolate or something a little boozy? And this is probably the easiest frosting I've ever made!