Best 15 Mascarpone Frosting Recipes

MASCARPONE FROSTING

Steps:

• Combine cream, mascarpone cheese, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add the sugar gradually and keep mixing until frosting is smooth and stiff peaks form, about 5 minutes.

COFFEE-CHOCOLATE LAYER CAKE WITH MOCHA-MASCARPONE FROSTING

Steps:

• For cake:
• Position rack in center of oven; preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.
• Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
• Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.
• For frosting:
• Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
• Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
• Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 13/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 20 minutes before serving.
• *An Italian cream cheese; sold at many supermarkets and at Italian markets.

MASCARPONE BUTTERCREAM FROSTING

Steps:

• Place powdered sugar and butter in an electric mixer fitted with a paddle attachment. Start mixing on the lowest speed. Increase speed to medium and beat until fluffy, scraping down the sides occasionally, about 3 minutes.
• Add mascarpone cheese and vanilla paste; mix on medium-low until creamy. Do not overmix frosting at this point, or the butter and mascarpone could separate.

MASCARPONE FROSTING

Steps:

• With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

ALMOND PRALINE CAKE WITH MASCARPONE FROSTING AND CHOCOLATE BARK

Steps:

• For ganache filling:
• Simmer cream and sugar in medium saucepan, stirring to dissolve sugar. Add chocolate; whisk until smooth. Chill until just spreadable, about 6 hours.
• For almond cake:
• Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; dust pans with flour. Whisk flour, baking powder, and salt in bowl. Using heavy-duty mixer, blend brown sugar and butter in large bowl. Beat in almond paste 1 piece at a time, then beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in extracts. Fold in dry ingredients. Divide batter among pans; smooth tops. Bake cakes until tester inserted into centers comes out clean, about 25 minutes. Cool cakes in pans on rack.
• For almond praline:
• Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, swirling pan and brushing down sides with wet pastry brush occasionally. Mix in nuts. Pour onto foil; cool. Peel foil off praline. Chop praline coarsely. DO AHEAD Praline can be made 1 day ahead; store airtight at room temperature.
• For mascarpone frosting:
• Beat all ingredients in large bowl just to soft peaks (do not overbeat or mixture will curdle).
• Run knife around pan sides to loosen cakes. Turn cakes out; peel off paper. Place 1 cake layer on platter. Spread half of ganache over; sprinkle with 1/4 cup praline. Top with second cake layer. Spread remaining ganache over; sprinkle with 1/4 cup praline. Top with third cake layer. Spread frosting over top and sides of cake. DO AHEAD Cake can be made 1 day ahead; cover with cake dome and chill. Store remaining praline airtight at room temperature.
• For chocolate bark:
• Line baking sheet with foil. Melt chocolate in small bowl set over saucepan of simmering water. Stir until smooth. Remove from over water. Drizzle all but 1 tablespoon chocolate over foil in thick (about 1-inch-wide) zigzag lines (chocolate will pool in spots). Sprinkle 3 tablespoons praline over chocolate; chill bark until firm, about 1 hour.
• Press praline around bottom 2 inches of cake; sprinkle more atop. Peel foil off bark; break into pieces. Press edges into frosting atop cake. Remelt 1 tablespoon chocolate over simmering water, stirring often. Using spoon, drizzle chocolate over cake. DO AHEAD Chill up to 4 hours. Serve cold or at room temperature.

CARROT CAKE WITH GINGER MASCARPONE FROSTING

Steps:

• Preheat the oven to 400˚. Grease 2 (9-by-2-inch) round cake pans, line the bottoms with parchment paper and grease and flour the pans.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
• In a medium bowl, toss the carrots, raisins, walnuts and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350˚ and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack and cool completely.
• Place one cake on a flat serving plate, rounded side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners' sugar, cream and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.

CREAMY MASCARPONE FROSTING

Steps:

• Let mascarpone stand at room temperature for 30 minutes.
• Beat butter and cream cheese with a mixer on medium-high speed until pale and fluffy. Beat in confectioners' sugar, vanilla, and orange zest until combined. Beat in mascarpone until just combined.

COFFEE-CHOCOLATE LAYER CAKE WITH MOCHA-MASCARPONE FROSTING

Steps:

• For cake: Position rack in center of oven; preheat to 325°F Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.
• Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
• Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely.
• For frosting: Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours.
• Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
• Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 1 3/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired.

BANANA MUFFINS WITH MASCARPONE CREAM FROSTING

Steps:

• Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
• Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
• Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.
• To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

GINGERBREAD LAYER CAKE WITH CREAMY MASCARPONE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter three 8-inch round cake pans and line with parchment. Butter parchment and dust with flour, tapping out excess.
• Combine boiling water and baking soda in a medium bowl. Sift flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and 3/4 teaspoon salt into a large bowl.
• Beat butter with a mixer on high speed until pale and fluffy. Add brown sugar and beat until fluffy. Beat in molasses, grated ginger, baking soda mixture, and flour mixture. Beat in eggs.
• Divide batter evenly among pans. Bake until a toothpick inserted into center of each comes out with moist crumbs attached, 30 to 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes onto racks and let cool completely.
• Trim top of each cake using a serrated knife to create a level surface. Transfer 1 cake to a platter. Spread 1 1/4 cups frosting over the top. Top with another cake. Spread 1 1/4 cups frosting over the top. Top with remaining cake. Spread a generous 1/2 cup frosting in a thin layer over top and sides of cake to create a crumb coat. Refrigerate until firm, about 30 minutes. Spread remaining frosting over top and sides of cake using a mini offset spatula to make small swoops on top. Refrigerate for 30 minutes.

ALMOND LEMON CAKE WITH LEMON MASCARPONE FROSTING

Steps:

• Cake:.
• Preheat oven to 400°F Butter a 9-inch round pan, line it with a circle of buttered parchment paper and then flour the pan.
• In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a mixer, cream the butter and sugar at medium-high speed for about 2 minutes until light and fluffy. Mix in the extracts and lemon zest, then beat in the egg. Working on low speed, add 1/3 of the flour mixture, then 1/2 the buttermilk mixture, then another 1/3 of the flour, the last of the buttermilk, then the last of the flour. Mix until just combined.
• Scrape the batter into the pan and smooth the top. Bake 20-25 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then finish cooling on a rack. Cool to room temperature before frosting. If frosting the cake with mascarpone frosting, store the cake in the refrigerator.
• Frosting:.
• Beat cheese and cream together until smooth and creamy and slight peaks begin to form.
• Sift in the powdered sugar and zest and beat until smooth.
• Mix in the vanilla extract and spread on cooled cake.
• Hazelnut-Berry Version:
• Replace almond meal with hazelnut meal (hazelnuts ground into a fine powder), use vanilla extract instead of almond, use orange zest instead of lemon, and sprinkle the batter with 3/4 cup fresh mixed berries tossed with flour before baking.

MASCARPONE BROWNIES WITH FROSTING

Steps:

• Preheat oven to 350ºF.
• Spray a 9 x 9-inch pan with non-stick cooking spray.
• Combine the flour, baking powder and salt in a small bowl.
• Melt 1/2 cup of butter with the chocolate.
• Meanwhile, in the bowl of a mixer using a paddle attachment, beat the mascarpone, 6 tablespoons of softened butter, and the sugar until light and smooth.
• Add the eggs to the cheese mixture one at a time and thoroughly scrape the bowl after each egg is added.
• Add the vanilla and mix.
• Add the melted chocolate and mix just until combined.
• Finally, add the dry ingredients and nuts and mix slowly just until combined.
• Pour into the prepared pan and bake approximately 45 minutes or until a toothpick is inserted and comes out clean.
• The brownies will rise during the baking process, but after being removed from the oven will collapse to a normal height. Remove from oven and allow to cool.
• For the frosting, melt chocolate with butter and milk in saucepan.
• Allow to cool.
• Beat mascarpone until well combined.
• Beat in vanilla and melted chocolate mixture.
• Add in confectioners sugar, scraping down the bowl as you go.
• When it has all been incorporated, beat on high speed for 1-2 minutes, until icing is smooth.
• Frost brownies with icing.

BANANA MUFFINS WITH MASCARPONE CREAM FROSTING

Steps:

• Line 18 muffin cups with paper liners. Preheat oven to 325 degrees F. Whisk flour, baking soda, salt, baking powder, cinnamon and nutmeg in medium bowl to mix. Beat sugar, oil, eggs and vanilla in large bowl to mix. Stir in banana. Add dry ingredients and stir until just mixed. Divide batter among prepared muffin cups. Bake on middle oven rack until tops are golden brown and tester inserted into center comes out with no crumbs attached, about 25 minutes. Transfer muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted. For Frosting: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Beat in mascarpone cheese, then beat in honey. Spread frosting over muffins. Sprinkle with walnuts. Makes 18 servings.

LIMONCELLO CAKE WITH MASCARPONE FROSTING RECIPE - (3.8/5)

Steps:

• CAKE: Preheat oven to 350°F. Lightly grease 2 (9-inch) round cake pans and line with parchment paper. Grease and flour the parchment paper. Mix the limoncello, lemon juice, and lemon zest together and set aside. In a bowl, whisk flour, baking soda, and salt until well combined and set aside. Cream butter and sugar. Add eggs one at a time. Add flour alternately with buttermilk and limoncello mixture. Bake cakes for 20 to 25 minutes. Cool completely in pans. Once cool, remove from pans. Place the first layer on serving plate. Frost top with 1/3 frosting. Place the second layer on top. Frost with half of the frosting. Use remaining frosting to frost the sides of the cake and decorate the top with optional white chocolate shavings. FROSTING: Cream together mascarpone cheese and lemon curd. Whip cream to medium peaks (about the same texture as thawed Cool Whip, stiffer than soft peaks), then slowly add the powdered sugar to the whipped cream until it's fully incorporated. Fold cheese mixture into whipped cream and mix until completely combined.

BANANA MUFFINS WITH MASCARPONE CREAM FROSTING RECIPE - (4.5/5)

Steps:

• Line 18 muffin cups with paper liners. Preheat the oven to 325°F. Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended. Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted. To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.