This creamy, fluffy chocolate mascarpone frosting has a rich chocolate flavor and holds its shape for decorating cakes and cupcakes! The mascarpone makes the texture silky smooth and adds a subtle tang that is oh so delicious.
This chocolate mascarpone frosting is the absolute best chocolate frosting! It's smooth, creamy, yet thick enough to pipe with a rich and decadent chocolate flavor. You can whip it up in under 10 minutes start to finish.
Mascarpone frosting is a twist on cream cheese frosting. I love my recipe for classic cream cheese frosting so much, I decided to mix it up by using cocoa and mascarpone!
The result is so delicious and perfect on my chocolate mascarpone cake, chocolate tiramisu cake, tiramisu-inspired cupcakes, or small batch chocolate cupcakes.
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Why You'll Love This Recipe
- Rich chocolate flavor- Dutch process cocoa powder makes this frosting taste extra chocolatey.
- Spreadable and pipeable texture- The Italian mascarpone pairs well with the rich chocolate sweetness and makes the frosting the perfect smooth, spreadable consistency. It's amazing spread between cake layers or piped on cupcakes.
- Ready in under 10 minutes- The frosting is done in less than 10 minutes including the prep time!
Ingredient Notes
Here are notes about some of the ingredients used. For quantities and full instructions, see the recipe card below.
- Unsalted butter- Adds a rich flavor and gives the mascarpone frosting more structure. You can use salted or unsalted butter. I personally prefer unsalted because it allows you to fully control the amount of salt in the frosting. Take the butter out of the fridge 1-2 hours before starting to soften.
- Mascarpone cheese- This rich, creamy Italian cheese has a smooth texture and a mild, slightly sweet flavor. Often used in tiramisu and mascarpone cheesecake, it gives frosting a silky, spreadable texture with a subtle tang. Be sure it's at room temperature so it blends easily with the butter. I used BelGioioso Mascarpone.
- Vanilla extract- Chocolate and vanilla go together beautifully! Use pure vanilla extract or an equal amount of vanilla bean paste for the best flavor.
- Powdered sugar- Also called icing sugar or confectioners sugar, this finely milled sugar blends into the butter and mascarpone with ease for a stabilized, sweet, creamy frosting. You don't need to sift it since most powdered sugar in the United States has cornstarch (an anti-caking agent).
- Cocoa powder- I like Dutch-processed cocoa powder for the deeper, richer flavor. You can use natural cocoa powder in a pinch. Just make sure you have unsweetened cocoa powder. You could even use black cocoa for a more intense flavor.
Substitutions and Variations
- Butter: Dairy free butter sticks work too. If you're out, try this cream cheese frosting without butter!
- Mascarpone:ย I treated this frosting recipe like cream cheese frosting while testing it, so full-fat, regular cream cheese will also work if you can't find mascarpone. The final product will be a little more tangy and thick but still delicious!
Step by Step Instructions
Step 1: Cream the softened unsalted butter on medium-high speed until creamy and pale. This takes 3-5 minutes.
Step 2: Mix in the mascarpone cheese on medium-low speed until combined. Stop to scrape the sides of the bowl as needed.
Step 3: Gradually add the powdered sugar, mixing on low speed so it doesn't fly out of the bowl.
Step 4: Once the powdered sugar is fully combined, mix in the cocoa powder and vanilla on low speed. Increase to medium speed for 1-2 minutes or until the frosting is fluffy.
Expert Tips for Success
- Use room temperature butter and mascarpone. Cold butter won't mix in well with the other ingredients, leading to chunky frosting.
- Start the mixer on low speed when adding the powdered sugar. If you start with the speed too high, sugar will fly out of the bowl and get everywhere. To avoid a sugar cloud, start the mixer on low. I like to turn the mixer on and off (pulse) until everything is roughly mixed.
- For a thicker frosting, add more powdered sugar. It absorbs water in the butter and mascarpone to make it thicker! You can also pop the bowl in the fridge for a bit to thicken up.
- For thinner frosting, add heavy whipping cream 1 teaspoon at a time until the desired consistency is reached. I recommend heavy cream over whole milk because it keeps the frosting rich. Half and half works too.
How to Use
- Use it to frost a batch of olive oil brownies or bourbon fudge brownies.
- It's delicious slathered on a pan of banana bars.
- Add a thick layer in between 2 chocolate brownie cookies to make cookie sandwiches!
- Pipe it on vanilla cupcakes, chocolate banana cupcakes, or chocolate fudge cupcakes.
Storage Tips
Store chocolate mascarpone frosting in an airtight container in the fridge for up to 5 days. Let it sit on the counter to warm up for a couple hours and give it a good whisk before you use it again.
It's best to store treats frosted with this buttercream in the refrigerator so the frosting holds its shape!
Frequently Asked Questions
This recipe makes enough to frost 12 cupcakes or fill and frost a 2 layer 9โณ layer cake. It's also enough for a 3 layer 6" cake or a 9x13" sheet cake.
I recommend refrigerating the frosting after 1-2 hours. Because of the mascarpone, it is less stable than your typical American buttercream. If you're serving a cake or cupcakes with this frosting outside for a birthday party or other gathering, make sure to keep it in the shade away from the sun.
This can happen if the mascarpone is over-mixed or if it was too warm when mixed. Chill the frosting and then re-whip it to help firm it up or add more powdered sugar.
More Frosting Recipes to Try
๐ Recipe
Fluffy Chocolate Mascarpone Frosting
Equipment
- 1 Electric hand mixer or stand mixer
Need Metric or US Customary Measurements?
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Ingredients
- 113 grams unsalted butter room temperature
- 227 grams mascarpone cheese room temperature
- 360 grams powdered sugar
- 30 grams cocoa powder
- 1 teaspoon vanilla extract
Instructions
- In the bowl of an electric hand mixer or stand mixer with the paddle attachment, cream unsalted butter and mascarpone cheese together on medium speed until smooth.113 grams unsalted butter, 227 grams mascarpone cheese
- Gradually add the powdered sugar 1 cup at a time, mixing on low speed. Scrape down the sides of the bowl as needed.360 grams powdered sugar
- Once fully combined, mix in the cocoa powder and vanilla on low speed. Increase the speed to medium until the frosting is smooth and creamy.30 grams cocoa powder, 1 teaspoon vanilla extract
- Use the frosting immediately or transfer to an airtight container and store in the refrigerator.
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