Mascarpone Buttercream

Mascarpone Buttercream

My Mascarpone Buttercream recipe is ultra creamy and smooth, not too sweet and showcases that beautiful, rich mascarpone flavor front & center!



  1. In the bowl of a stand mixer, combine the butter & mascarpone cheese. 
  2. Add the powdered sugar and on the lowest setting, begin to combine the sugar. 
  3. 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. 
  4. 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. 


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