Mascarpone Whipped Cream Frosting (5 Ingredients)

A light grey bowl filled with mascarpone whipped cream frosting.

5 from 1 vote

Mascarpone Whipped Cream Frosting (5 Ingredients)

This mascarpone whipped cream frosting is perfect for cakes, cupcakes, and pies! It's stabilized so you can pipe and frost with it! This mascarpone whipped cream is super light and fresh and not overly sweet.

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cups

Calories: 732kcal

Author: Ella Gilbert

Ingredients

Mascarpone Whipped Cream Frosting

¾ cup granulated sugar
2 teaspoons vanilla extract
½ teaspoon kosher salt
1 cup heavy cream cold
1 ½ cups mascarpone cold

Metric - US Customary

Instructions

Frosting

I recommend chilling your mixing bowl for about an hour before using! Not required but it does help keep the ingredients cool.
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 2 minutes. The sugar needs to have completely dissolved.
¾ cup granulated sugar, 2 teaspoons vanilla extract, ½ teaspoon kosher salt, 1 cup heavy cream
Increase the speed to high and whisk for 2 minutes, until it looks very thick like Greek yogurt.
While the mixer is running on a low speed, add the mascarpone. Turn off the mixer, and scrape the entire bowl to make sure no mascarpone is left on the side. Turn the speed to high, and whip for 20-30 seconds until smooth. You should have stiff peaks. Use immediately.
1 ½ cups mascarpone

Notes

My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Click 'Metric' just above the ingredients to see the measurements.

Amount of Frosting: This recipe makes enough to frost a two layer 8-inch cake or a dozen cupcakes.

Cold Ingredients: Make sure the heavy cream and mascarpone are cold, I keep them in the fridge until ready to use,.

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I am using Diamond Crystal kosher salt and not Morton Salt, which is far too salty for this recipe.

Nutrition