Using fresh cherries or cherry syrup, this cherry mascarpone frosting is easy to make and tastes delicious. Easily substitute the mascarpone cheese with cream cheese too!
I recently made this frosting to go on top of my Cherry Garcia cake and it was an absolute hit! This recipe is super versatile and can be made with any fruit juice, fruit syrup or curd with a 1:1 swap instead of cherry. Enjoy!
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Mascarpone Cheese versus Cream Cheese
While you can use either mascarpone cheese or block-style cream cheese in this recipe, I prefer the sweet mascarpone cheese. Using cream cheese gives the frosting more tang, so you may want to add more powdered sugar.
When to stop whipping the frosting
Once the frosting has reach a smooth and creamy consistency with soft to medium peaks, it will spread easily on cake. If you’re piping, go for medium to stiff peaks instead. In the photo below, it shows medium peaks – stable yet soft.
Cherry Mascarpone Whipped Cream Frosting
Sweet and creamy mascarpone cheese whipped frosting is flavored with real cherry juice or cherry syrup! It has a gorgeous natural light pink hue.
Ingredients
- 1 cup (227g) mascarpone cheese*, very cold
- 1 cup (240 ml) heavy cream, very cold
- ⅓ cup (75ml) cherry juice or 2-3 Tablespoons cherry syrup from a jar
- ⅓ cup (40g) 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 cherry juice or syrup, 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. Medium to stiff peaks are easier if you plan on piping frosting.
Recipe Notes
- 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.
*Mascarpone cheese can be substituted 1:1 for cream cheese, but you may want to increase the amount of powdered sugar!
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