Using fresh or frozen blackberries for added flavor, this stabilized whipped cream frosting is perfect on top of key lime pie or your favorite citrus dessert. The addition of mascarpone cheese helps the frosting keep its shape while staying creamy and light.
Last summer, I spent an afternoon picking all the wild blackberries along the trail on our property. I filled a bucket with several pounds. Half ended up in my belly and the other half ended up being used in recipes.
I was inspired to create a delicious whipped frosting out of these fresh berries to top some mini key lime pies I made for a friend’s wedding shower. The end result was a fabulous marriage of flavors that everyone loved.
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Ingredients
This recipe is a stabilized whipped cream, so it is light and fluffy while keeping its texture in tact.
- Mascarpone cheese
- Heavy whipping cream
- Blackberry juice or puree, instructions in the recipe card notes
- Powdered sugar
- Pure vanilla extract
Mascarpone cheese can be substituted 1:1 for cream cheese, but the amount of sugar will need to be increased to at least ½ cup.
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How to make blackberry whipped frosting
This frosting can be made two different ways, either using an immersion blender or a mixer. Always combine the cheese and heavy whipping cream first before adding fruit juice/puree, sugar, and vanilla.
Immersion Blender
If a small amount is needed, I often use my immersion blender. The frosting doesn’t get reach super stiff peaks as easily using this method, so it’s easier to whip soft, gentle peaks. This is preferred when spooning and spreading the frosting in a natural way.
Handheld or Stand Mixer
Instructions for using a mixer are included below. Stop mixing when soft to medium peaks form. Medium to stiff peaks are easier to work with if you plan on piping the frosting.
Pairing Recommendations for Blackberry Frosting
Blackberry mascarpone frosting goes well as a dessert topping on a variety of flavored cakes, including vanilla and citruses like lemon, lime, or orange.
White Cake – Classic vanilla cake made using egg whites for a balanced flavor.
Lemon Zucchini Cake – A gluten-free cake made with oat flour and zucchini!
Mom’s Easy Orange Cake – A soft and tender orange cake made with real orange juice and zest!
Key Lime Pie – This classic key lime tart recipe from King Arthur is my favorite!
More Mascarpone Frosting Recipes
Blackberry Mascarpone Whipped Cream Frosting
Sweet and creamy mascarpone cheese whipped frosting is flavored with real blackberry juice or pureed blackberries! It has a gorgeous natural light purple hue.
Ingredients
- 1 cup (227g) mascarpone cheese*, very cold
- 1 cup (240 ml) heavy cream, very cold
- ⅓ cup (75ml) or up to ½ cup (90ml) blackberry juice or puree**
- ¼ cup (30g) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
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In the bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone and heavy cream, and mix until well combined, about 30 seconds. Scrape the sides of the bowl as needed. Cold ingredients will whip better together.
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Add blackberry juice or puree, vanilla extract and powdered sugar to the mixture and turn it on high speed until well combined and the cream starts to whip (thicken), about 1-2 minutes. You should see a change in consistency from smooth and creamy to a texture that is very sturdy in structure & hold its shape well. Stop mixing when soft to medium peaks form if spooning the frosting. Whip a little longer until medium to stiff peaks if you plan on piping the frosting.
Recipe Notes
*Substitutions: Mascarpone cheese can be substituted 1:1 for cream cheese, but you will want to increase the amount of powdered sugar to at least ½ cup!
**Blackberry juice: fresh blackberries can be juiced by hand, with a juicer, or by cooking 6 oz of blackberries on the stove and straining the seeds out using a fine mesh strainer.
**Blackberry puree: can be made quickly by placing fresh or frozen berries in a food processor or high powered blender. Blackberry jam can be used as well. Optional: strain the seeds out using a fine mesh strainer for a smooth texture.
- Storage: Refrigerate in an airtight container until ready to use. Use it to frost cakes within 1-2 days. Give it a quick stir before ready to use. While you can pipe this frosting in a piping bag, I find it is easy to place on top of cakes or cupcakes for a simple fuss-free topping.
- Quantity: To frost a 9-inch round, 8×8-inch, or 9×9-inch square cake, divide this recipe in half. To frost a 9×13 cake or 9-inch round layer cake, use the full recipe amount.
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