My Mascarpone Buttercream frosting recipe is ultra creamy and smooth, not too sweet and showcases that beautiful, rich mascarpone flavor front & center!
I always wanted to try giving Mascarpone buttercream frosting a go, but it wasn’t until I made lemon blueberry cupcakes that I questioned if cream cheese frosting was the right choice. Now, hear me out, I LOVE cream cheese EVERYTHING, but I felt like cream cheese could overpower the delicate flavors of lemon & blueberries. Mascarpone popped into my head and BINGO!
It was JUST the thing.
Lemon + Blueberry + Mascarpone buttercream = cake trifecta of deliciousness.
Cream cheese frosting used to be my all-time favorite…until I made this. The flavor is just SO much better. If you have never tried mascarpone cheese, allow me to give you some background.
What is Mascarpone Cheese?
It is a smooth, creamy Italian cheese that is made from whole cream, unlike it’s cream cheese counterpart.
Also unlike cream cheese, it is very soft right out of the container. Mascarpone has a delicate, subtle sweetness but it can be used for savory dishes also. There’s no tartness or tang like you might get from cream cheese; the flavor is rich and you can taste the cream in all it’s purity. Cream cheese on the other hand, is made from a mixture of milk & cream. The fact that mascarpone is made with only cream, gives it a viscosity and luxuriousness and just isn’t the same in cream cheese.
My recipe is based on an American buttercream frosting but is less sweet. And, just so you know, because Mascarpone is a softer cheese (even at fridge temp), this frosting does have a lower melting threshold than normal buttercream and can be a little more temperamental that way. To avoid any meltdowns, I promptly put my cupcakes in the fridge after frosting them. Once I was ready to serve, I pulled the cake out for about 15min prior. The cake was not room temp; just cool enough which kept the frosting at the perfect consistency. Personally, I like my cakes slightly chilled anyway.
This buttercream is very, very creamy and you can use it to pipe with basic tip shapes (you can add a little more powdered sugar to stiffen it up if you have to). I don’t think it would be the best fit for piping flowers or anything fancy, but it makes a pretty, simple presentation for cupcakes and cakes…or even, just on a spoon. If you’re looking for a good set of basic, cupcake piping tips, try this one. I use them ALL the time and it makes my cupcakes look so polished & professional.
I hope you give this recipe a try and love it as much as I do. This is also a great frosting for my Carrot Cake recipe!
My Mascarpone Buttercream recipe is ultra creamy and smooth, not too sweet and showcases that beautiful, rich mascarpone flavor front & center!
- 1 stick unsalted butter softened at room temp
- 1 8oz container of mascarpone at room temp
- 4-5 c powdered sugar
- a few drops vanilla extract
- pinch of salt
- 3-4 tbps whole milk
In the bowl of a stand mixer, combine the butter & mascarpone cheese.
Add the powdered sugar and on the lowest setting, begin to combine the sugar.
Add the vanilla, salt and 3 tbsp of milk. Increase the speed to high and beat for 1min. If the frosting feels too thick, add more milk until it is creamy, smooth & spreadable.
Refrigerate for 15min prior to frosting your cake. Promptly return cake to the fridge if not serving immediately.
-My grocery store only had 8.8oz containers of mascarpone- I used the entire container and the recipe worked just fine.
-This frosting has a lower melting point and can soften quickly. Keep cakes cool; you may need to pop the frosting into the fridge for 15min to make it easier to work with as your frosting your cake.
-Will generously frost two 9" cakes or 24 cupcakes.
Recipe by OwlbBaking.com