This rich and creamy chocolate mascarpone frosting is simple to make and holds it shape for decorating layer cakes. Light and fluffy and made with only 4 ingredients, it’s everything you want a frosting to be.
Celebrations are my favorite occasions to bake, sharing the joy I get in the kitchen, and the sweet treats, with those closest to me. I recently used this frosting on a birthday cake that received rave reviews!
What Is Mascarpone?
Mascarpone is a creamy Italian cheese that is most commonly known as a main ingredient in Tiramisu. With a sweeter taste than cream cheese, mascarpone is the perfect ingredient for a light and creamy frosting. The frosting tastes almost like a chocolate whipped cream, but more complex in flavor because of the mascarpone. It’s very rich and creamy, which gives this frosting a stable texture strong enough to hold its shape in layer cakes.
How to Make Chocolate Mascarpone Frosting
Before you begin, check to see that your cake is cooled and ready to be frosted. This mascarpone whipped cream frosting needs to be used right away and doesn’t take long to make.
Gather your ingredients and make sure the mascarpone cheese and heavy cream are cold. Sift together the cocoa powder and powdered sugar until there are no lumps. Don’t skip this step! Powdered sugar is what stabilizes frosting. I like chocolate frostings because the cocoa powder offsets the sweetness of the powdered sugar.
In a mixer fitted with the whisk attachment, whisk together the mascarpone cheese and the sifted cocoa sugar mixture on medium speed until combined. You’ll need to stop occasionally to scrape down the sides and bottom of the bowl with a rubber spatula. It may take 2-3 minutes of mixing since the cheese is cold, until everything comes together. If it doesn’t come together easily, you can use the paddle attachment, and switch to the whisk attachment before adding the heavy cream.
Once combined and smooth, add the heavy cream and gradually increase the speed to high. Whisk the mascarpone frosting until your desired consistency is reached. I like to have a firm frosting for decorating that holds its shape well, so I whisk until stiff peaks stand straight up and appear firm when the beaters are lifted.
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Be careful not to overwhip your frosting. Once you get stiff peaks stop, otherwise the cream splits and your frosting will have a grainy texture.
The Frosting
When your chocolate mascarpone icing is ready, immediately start frosting your cake. This recipe makes enough mascarpone frosting for a sheet cake or large round cake. If you want to make a layer cake, multiply the recipe by 1 ½ or even 2 to make sure you have enough for all the layers.
I like to use this chocolate mascarpone frosting for my chocolate layer cake recipe. The tangy whipped frosting pairs perfectly with the moist and tender chocolate cake. This frosting can’t stay outside for too long, a few hours during a party is fine but any longer and you’ll want to store it in the fridge. I like to serve chocolate cakes at room temperature and this frosting holds its shape for several hours.
If you need a frosting that can last for longer than a few hours outside – perhaps a birthday party in a park or pool – then check out my chocolate buttercream recipe. This classic recipe is one of my favorites and will hold its shape much longer than this chocolate mascarpone frosting.
With this easy chocolate mascarpone frosting recipe you can have your celebration cake decorated in under 30 minutes. It’s a luscious smooth frosting that holds its shape and spreads easily. This is my new favorite frosting for celebration cakes, chocolate cupcakes, or simply eaten on its own with your finger.
More Mascarpone Recipes
- Lemon Mascarpone Cake
- White Chocolate Swiss Meringue Buttercream
- My Favorite Tiramisu
- Banoffee Cupcakes
- Tiramisu Cake
Chocolate Mascarpone Frosting
This recipe makes enough mascarpone frosting for a sheet cake, large round cake, or 12 cupcakes. If you want to make a layer cake, multiply the recipe by 1 ½ or even 2 to make sure you have enough for all the layers.
Ingredients
- ⅓ cup (35g/1.2 oz.) unsweetened cocoa powder (I use Dutch-processed)
- ⅔ cup (80g) powdered sugar
- 250 g/8 oz. cold mascarpone cheese
- 1 cup (240 ml) cold heavy cream
Instructions
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This frosting needs to be used immediately to frost cake so make sure your cake is ready to be frosted.
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Sift cocoa powder and powdered sugar. Don’t skip this step!
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Using a mixer fitted with the whisk attachment, whisk mascarpone cheese, cocoa powder and powdered sugar on medium speed until combined. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula. Because the cheese is cold it’s ok if it takes 1-2 minutes or more until it’s combined (If it doesn't come together easily, you can use the paddle attachment, and switch to the whisk attachment before adding the heavy cream).
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Add heavy cream and gradually increase speed to high. Whisk until desired consistency is reached; for a frosting that holds its shape well whisk until stiff peaks – keep whisking until the peaks stand straight up and appear firm when beaters are lifted up. Be careful at that point not to overwhip, which will cause the cream to have a grainy texture or eventually turn into butter. Use immediately.
Lisa says
Would this hold up for cake filling?
Shiran says
Yes, please read above post for more information.
Elizabeth portbury says
Do I keep cake in fridge over night once decorated with mascarpone filling
Shiran says
Hi Elizabeth, yes, this frosting should be kept refrigerated because of the dairy ingredients. If you want the cake to be soft, you can take it out of the fridge a short while before serving.
VJ says
Hello! This sounds great. I’m wondering if theres any way to make the frosting, chill it while tansporting (e.g. in a tupperware in a cool box, 1-2 hours) then frost the cake on arrival? I need to travel but worried the frosting wont survive on the cake for that long / will get bashed around and smudged!
Shiran says
The only issue is that because the recipes uses whipped cream, it might break, so I always recommend using the frosting immediately. It might work, but it also might break. It should be ok if you frost the cupcakes before transporting as long as the box doesn’t move much, and the temperature isn’t too hot.
PARISA GORG says
Hi! I love that this recipe doesnt use so much butter like traditional frosting. Can I frost the cake and refrigerate it till serving time?
Shiran says
Yes, no problem!
Helen Portman says
This looks delicious! I wonder if you could make it without the cocoa powder to make it a vanilla icing instead? x
Shiran says
Yes you can 🙂
Vanessa says
Can any leftover frosting be refrigerated, and if so, how long does it last?
Shiran says
Because the recipe uses whipped cream, it might break, so I recommend using this frosting immediately.
Stina says
Could I use this in macarons I’m looking to try something new
amina says
hi, would this be sturdy enough to frost cupcakes?
Shiran says
I think it’s great for cupcakes, but it’s not as stiff as buttercream. It’s more like a thick whipped cream. Buttercream is better if you’re going to transport the cupcakes or if the weather is humid.
Ozlem says
Hi, can I make this pink frosting by removing cocoa powder and adding food color?
Talia @ Pretty. Simple. Sweet. says
Hi Ozlem, you can definitely make it pink this way. It of course won’t be chocolate though 🙂
William Rogers says
I used this on chocolate cake donuts. I did add some orange zest (orange chocolate is my favorite) . It was excellent. Piping it was no problem. Great recipe. I stored it in the fridge for a week, using a warm water bath to take the chill off to reapply to the next batch of donuts. A teaspoon full for a late night snack may have happened. Please don’t judge.
Missy Bell says
Mmmm …. this frosting is absolutely light, so easy to put together and so delicious! I made this icing today to top a chocolate sheet cake and it turned out to be the perfect cake topping. Thank you for this terrific frosting recipe. I will be using it again and again.
Tricia says
Hands down winner. Used this recipe for my 4 year old’s birthday. She wanted chocolate on chocolate, and I was worried about TOO much chocolate. Luckily, this frosting was so light, so fluffy, that it did not bog the cake down. We added fresh strawberry sauce/topping on the cake and it was perfectly decadent. This is a keeper for sure
Ru says
Hi I love this recipe and have used it to frost many a cake.
I am planning to make a cake this weekend, but will need to transport it 2 hours (in the UK so not too hot) and then it will be eaten a few hours later. So will probably be out of the fridge for half a day. Is this going to be ok with this frosting or do I need to use a butter cream one?
Talia @ Pretty. Simple. Sweet. says
Hi Ru, this frosting should hold up just fine! Enjoy!
RN says
Shud the mascarpone be cold or at room temp
Talia @ Pretty. Simple. Sweet. says
Hi RN, for this recipe it doesn’t make too much difference, however if you make the frosting when the mascarpone is room temperature it will be easier to whip! 🙂
sam says
Is it possible to replace the cocoa powder with melted chocolate?
Talia @ Pretty. Simple. Sweet. says
Hi Sam, you could definitely try it! It may change the flavor a bit but it should still work out.
Willow says
I want to make a drip cake with chocolate ganache, most of the recipes for drip cakes include buttercream as frosting but I want it to be mascarpone. What do you think? Will the frosting hold/stick to my cake? Wil it get ruined if I pour the chocolate ganache drip? Just FYI, this is a Tiramisu cake.
Talia @ Pretty. Simple. Sweet. says
Hi Willow, you can definitely use this frosting on a drip cake. Just make sure that the cake is chilled before your drip the slightly warmed ganache down the sides to prevent the frosting from melting, and keep the cake in the fridge before serving, as well 🙂
Sarah Y says
This frosting came out horribly. Marscapone and cream were cold…I followed the recipe…my frosting didn’t peak, it just mixed and went grainy and was too soft to spread. Very upsetting because the marscapone alone was $10. Not upset with anyone but myself – just here venting. 😭
yhfcg says
why do I have to use the icing right away?
Stephanie @ Pretty.Simple.Sweet. says
Hello, the frosting spreads best at the temperature and consistency it is when you make it.
Jackie says
I want to make a cake with this icing for Christmas day. As long as the cake is kept in the fridge, can I make it 2 days before Christmas? Or should I make it on Christmas eve?
Stephanie @ Pretty.Simple.Sweet. says
Hi Jackie! When making cakes, I often make a cake the day before I need to frost it. This ensures the cake is perfectly cooled. This frosting will keep well on the cake while refrigerated, so if I were you, I’d bake the cake Dec 23rd, make the frosting and frost the cake Dec 24th, and slice and serve on Dec 25th! 🙂 Hope you have a Merry Christmas!
Marjie says
Many people can’t handle the cholesterol of heavy cream. Is there anyway to use Cool Whip instead?
Stephanie @ Pretty.Simple.Sweet. says
Hi Marjie, I am not a nutritionist, but my understanding is that Cool Whip contains hydrogenated vegetable oils (trans fat – known to raise LDL bad cholesterol), high fructose corn syrup, and a host of other chemicals so I do not bake with cool whip or feed it to my family. Heavy cream does contain saturated fat so I understand your concern for it affecting your cholesterol, but I cannot say that Cool Whip would be a good substitute. Ask your doctor or nutritionist if they have a good recommendation for your specific medical needs.
Colleen O’Connor says
Hi there, can you ice the cake with this frosting and freeze the cake for a few weeks?
Thanks
Colleen
Stephanie @ Pretty.Simple.Sweet. says
Hi Colleen, I wouldn’t recommend freezing this frosting because the texture will change once thawing. It will become a little grainy, but it should still taste fine. I just always make it fresh before I need it.
Nancy says
This is a wonderful recipe. Simple, not overly sweet and plenty to frost an 8″ layer cake. A keeper!
Stephanie @ Pretty.Simple.Sweet. says
Thank you! So glad you loved this recipe.