If you’re looking for a creamy frosting that’s light, smooth and not overly sweet, this Vanilla Mascarpone Frosting is a great one to have in your baking repertoire.
Made with mascarpone cheese, chilled double cream, icing sugar and vanilla, it comes together quickly and has a lovely creamy texture that’s perfect for spreading, piping or dolloping onto cakes and cupcakes.
I especially love pairing it with chiffon cakes, where its light texture complements the soft and airy crumb without making the cake feel too heavy.
Alright, let’s whip!
Why You’ll Love This Frosting
- Creamy And Light – Mascarpone and whipped double cream give it a smooth, airy texture.
- Not Too Sweet – The modest amount of icing sugar lets the creamy mascarpone and vanilla flavours shine.
- Easy To Pipe – Whipped to medium peaks, it holds its shape beautifully for simple decorations.
- Versatile – Use it on cakes, cupcakes, chiffon cakes, layer cakes or even as a topping for desserts.
- Delicate Vanilla Flavour – Vanilla adds just enough flavour without overpowering the frosting.
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Buy Now → Ingredients in this Recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- Mascarpone Cheese – It gives the frosting its rich, creamy texture and helps provide structure. Use full-fat mascarpone for the best consistency. Reduced-fat mascarpone may result in a softer frosting.
- Double Cream – It adds lightness and creates the smooth, airy texture when whipped with the mascarpone. Use double cream with at least 33% fat content so it whips well and gives the frosting enough structure to hold its shape.
- Icing Sugar – It sweetens the frosting while keeping the texture smooth. It also blends easily into the mascarpone without leaving a grainy texture.
- Clear Vanilla Extract – Vanilla adds a delicate flavour to the frosting. It is especially useful if you want to keep the frosting as white as possible, although regular vanilla extract can also be used.
- Salt – A small pinch of salt helps balance the sweetness and enhances the flavour of the mascarpone and vanilla.
How to Make this Frosting
Here are a few key tips to help you make these delicious silky vanilla mascarpone frosting with confidence. Be sure to scroll down to the printable recipe card for the full list of ingredients and exact measurements.
- Combine the icing sugar and salt in a small bowl and mix well.
- Add the clear vanilla extract to the double cream and mix briefly to combine.
- Place the mascarpone and icing sugar mixture in a large mixing bowl. Use a silicone spatula to roughly combine.
- Using a handheld mixer fitted with a whisk attachment, whisk the mascarpone mixture for about 10–15 seconds to loosen it.
- After 10 – 15 seconds, the mascarpone cheese should turn light and fluffy.
- With the mixer running, gradually pour in the vanilla-infused double cream.
- When it reaches medium peaks, stop the mixer immediately. Over whipping can cause the frosting to become grainy or split.
- Cover and refrigerate until ready to use.
Pair it With
- For Chiffon Cakes – Spread a thin layer over the chiffon cake or use it to create decorative piping. This frosting pairs especially well with my Chai Tea Chiffon Cake, complementing its warm chai spices beautifully.
- For Cupcakes – Pipe generous swirls using your favourite piping tip.
- For Layer Cakes – Use it between cake layers and for a light coating around the outside.
- For Desserts – Dollop onto pancakes, waffles, fruit or other desserts.
How to Store
Store the frosting in an airtight container in the refrigerator and use within 2 days. If you’re using it to frost a cake, keep the finished cake refrigerated because the frosting contains mascarpone and double cream.
Frequently Asked Questions
Yes. Regular vanilla extract works perfectly. I use clear vanilla extract when I want to keep the frosting as white as possible.
The most common reason is overwhipping. Once the frosting reaches medium peaks and looks smooth and creamy, stop mixing.
Absolutely. Its light, creamy texture pairs particularly well with chiffon cake and doesn’t overpower the delicate crumb.
The recipe has already been reduced in icing sugar, so I wouldn’t recommend reducing it further. Doing so can affect the consistency of the frosting as well as the overall balance of flavours.
Yes. It works well for piping when whipped to medium peaks. For detailed piping, make sure the frosting remains cold.
More Frosting Recipes You Might Like
Looking for more frosting ideas? Check out my other frostings and fillings recipes for more ways to decorate your cakes and cupcakes. From light and creamy frostings to richer, indulgent options, there’s plenty to try for your next bake.
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Vanilla Mascarpone Frosting
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 cups 1x
- Category: Frostings and Fillings
- Method: Whip
- Cuisine: Italian
Description
This Vanilla Mascarpone Frosting is light, creamy and delicately sweet, with a smooth texture that’s perfect for spreading or piping onto cakes, cupcakes and chiffon cakes.
Ingredients
- 170 g mascarpone cheese, chilled
- 200 ml double cream, chilled
- 30 g icing sugar
- 3/4 tsp vanilla extract, clear
- a pinch of salt
Instructions
- Combine the icing sugar and salt in a small bowl and mix well.
- Add the clear vanilla extract to the double cream and mix briefly to combine.
- Place the mascarpone and icing sugar mixture in a large mixing bowl. Use a silicone spatula to roughly combine.
- Using a handheld mixer fitted with a whisk attachment, whisk the mascarpone mixture for about 10–15 seconds to loosen it.
- With the mixer running, gradually pour in the vanilla-infused double cream. Continue whisking until the frosting reaches medium peaks. Be careful not to overwhip.
- Cover and refrigerate until ready to use.
Notes
Use full-fat mascarpone cheese: Full-fat mascarpone gives the frosting the creamy texture and structure it needs. Avoid reduced-fat versions, as they may produce a softer frosting.
Choose double cream with over 33% fat: A higher-fat double cream whips more easily and helps the frosting hold its shape. For the best results, use double cream with a fat content of over 33%.
Nutrition
- Serving Size: 1 cup
- Calories: 787kcal
- Sugar: 15g
- Sodium: 94mg
- Fat: 75g
- Saturated Fat: 47g
- Unsaturated Fat: 28g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 199mg
Final Thoughts
This Vanilla Mascarpone Frosting is one of those recipes I love having on hand. It’s light, creamy and delicately sweet, with a smooth texture that works beautifully for both spreading and piping.
It’s especially lovely with chiffon cakes, but you can also use it to frost cupcakes, layer cakes or other bakes that need a creamy finishing touch. I hope this becomes a useful frosting recipe in your baking repertoire too!
Thanks for joining me in the kitchen today. Enjoy and keep baking! 💛
