Name: Mascarpone Frosting
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 cups
Cuisine: American
Ingredients: 360 grams heavy cream; 340 grams mascarpone; 150 grams granulated sugar

All you need to make this mascarpone frosting are three ingredients - mascarpone, heavy cream, and sugar. Throw them all in a bowl and whip them up with an electric mixer. In just a few seconds it thickens up into a silky smooth frosting. It's light and just barely sweet, making it perfect for decorating cakes, pies, or eating plain with just fresh fruit!

Other

20 m

American

Sloane’s Table

March 11, 2026

Atsloanestable.com

From the Cook

1/4

Mascarpone Frosting

Sloane’s Table Verified

Atsloanestable.com

Ingredients

Warning0 allergens identified

Mascarpone Frosting

360 grams heavy cream

340 grams mascarpone

150 grams granulated sugar

Instructions

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Instructions

In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, mascarpone, and sugar.

Whisk on low speed until combined, then turn up to medium high speed until thick (only about 30 seconds).

Use immediately or store in the fridge until ready to use.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Chill Your Ingredients ❄️
Keep mascarpone, heavy cream, and even your mixing bowl in the refrigerator for at least 30 minutes before whipping to achieve the silkiest, most stable frosting texture.
Whip at Medium Speed 🥄
Use medium speed on your mixer rather than high to prevent overwhipping, which can cause the mascarpone to break and become grainy or separated.
Add Sugar Gradually 🎯
Mix mascarpone and cream first, then slowly sprinkle in sugar while beating to ensure even sweetness distribution and prevent lumps from forming.
Room Temperature Matters 🌡️
Use mascarpone at cool room temperature (not straight from the fridge) to ensure it blends smoothly with the cream without becoming too dense or clumpy.
Stop Before Stiff Peaks ⏱️
Stop mixing the moment the frosting reaches soft, billowy peaks—continuing beyond this point risks separating the mascarpone and creating a weepy, broken texture.