Mascarpone Whipped Cream Frosting on White Cupcakes
I started using this cupcake recipe for a friend's wedding last summer (see White Cupcakes with Whipped Mascarpone, Raspberry, and White Chocolate recipe). The frosting was delicious as it was--very thick and creamy, but very light compared with butter cream frosting. I ended up adding a cup of heavy whipping cream to that recipe, though, because one batch of frosting was not enough for one batch of cupcakes; but a double batch was too much. By adding the extra cup of cream, I got just the right amount of frosting AND I got a little bit of a lighter, creamier frosting. (The recipe below reflects the added cup of cream, so don't add another!)
I think I even like this frosting better for cupcakes than my Stabilized Whipped Cream because it's richer and thicker than the whipped cream, without the heavy sweetness of a butter cream. So many people who've tried this frosting exclaim that they love it on cupcakes because it's so light, not too sweet. If you love sweet frosting, just go for the butter cream. But if you're looking for a light, yet rich tasting vanilla frosting, try this. I think you'll love it.
Mascarpone Whipped Cream Frosting
Ingredients:
- 8 oz. mascarpone cheese
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups heavy whipping cream
In the bowl of a standing mixer fitted with a whisk attachment, mix the mascarpone, sugar, and vanilla on high until completely blended. Add whipping cream to the mascarpone/sugar mixture, and mix on low until cream is mostly incorporated into the cheese/sugar mixture. Scrape bowl. Then whip on high until stiff peaks form.
Transfer to a piping bag fitted with your favorite cupcake frosting tip.
White Cupcakes with Mascarpone Whipped Cream Frosting
--Adapted from KingArthurFlour.com
Ingredients:
- 2 3/4 cup cake flour
- 2 tablespoons King Arthur Flour Cake Enhancer (optional)
- 1 2/3 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 cup butter, softened
- 2 large eggs, whole
- 3 large egg whites
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 teaspoons LorAnn Princess Cake and Cookie Emulsion (original recipe calls for 2 teaspoons vanilla and 1 teaspoon almond extract)
- 1 batch of mascarpone whipped cream frosting (recipe above)
- 15 fresh strawberries
- 90 fresh blueberries
- Preheat oven to 350 degrees Fahrenheit. Line 30 muffin cups with cupcake liners.
- In the bowl of a standing mixer fitted with a whisk attachment, mix all of the dry ingredients on low speed. Add the soft butter and mix until it all looks like wet sand.
- Add the egg whites, one at a time, and then the whole eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl after each addition.
- In a small bowl, whisk the milk with the vanilla and Princess Emulsion. Add this mixture, 1/3 at a time, to the batter. Beat 1-2 minutes after each addition, until fluffy. Scrape down sides and bottom of the bowl.
- Transfer batter to a large zip top bag. Carefully seal the top and twist a top corner so that the batter is forced into the opposite bottom corner. Cut about 1/2 inch off the corner. Squeeze batter into each muffin cup to within 1/2 inch of the top. Do not overfill.
- Bake at 350 degrees for 17-20 minutes, or until a toothpick inserted in a center cupcake comes out clean.
- Remove from oven and allow to cool in the pan for a few minutes. Then with a butter knife or offset spatula, remove cupcakes to a wire rack to finish cooling.
- While cupcakes cool, prepare ganache (recipe below) and set aside to cool to room temperature. Baked cupcakes can be frozen for later use. Freeze in a single layer and store in an airtight container. Defrost at room temperature before frosting.
- Prepare mascarpone frosting. Place frosting in a piping bag fitted with desired tip.
- Pipe frosting onto the tops and top with half a strawberry and three blueberries.
- Keep refrigerated until ready to serve.
 |
| One reader named Amy sent this pic of an adorable cake she frosted with the mascarpone whipped cream frosting. I love it! |
 |
| This was the practice cake for my friend's wedding. I just think it's so cute. |
 |
| Reader Wendy filled these beautiful cream horns with this frosting made with only one cup of heavy cream. |
Thank you for this recipe. It came out great. Used it for a vanilla wafer/banana pudding cupcake. Held up wonderfully, and the cupcakes went very quickly.
ReplyDeleteExcellent! I'm so glad to hear that. Thanks for taking the time to let me know the recipe worked well for you. :)
DeleteI used this on Blood orange scented cake with lemonchello filling with candied blood orange slices and it was a match made in heaven. Thank you for sharing!
ReplyDeleteOooooh! That does sound perfect. Do you have a blog where you post pics? I'd like to see it. :)
DeleteThat sounds fabulous
DeleteCan I color this frosting with my gel colors? Can I make my cake a day ahead?
ReplyDeleteI have not tried coloring this frosting, so you'd be the first. I don't think it would cause any problems though. You can definitely make the cake a day ahead, and the frosting should be fine. If you think of it, let me know what you end up doing and how it turns out. :)
DeleteYes and Yes - I've done both with good results!
DeleteYes, I have colored it and it turned out really nice.
DeleteThanks for the recipe! It sounds delicious and perfect for the lemon blueberry cake I plan to make this weekend. Can you tell me, please, will this recipe be enough to cover (not fill) a 3 layer cake? Also, how far in advance can this frosting be prepared and would it need to be whipped again after coming out of the fridge? Thank you!
ReplyDeleteNatasha,
DeleteI believe this recipe will be plenty to cover a 3 layer cake. I've always piped it right onto cupcakes right after making the frosting, so I'm not sure how it will behave if it's made, refrigerated, and then spread on a cake. My only fear is that it might not look as smooth and silky once it's been in the fridge. I'm sorry I can't tell you for sure, though, what will happen. I know I should try it sometime, but so far I have not. :/
Ok! Thanks so much!
DeleteCan't wait to try this recipe, my daughter loves to bake but we haven't found a cupcake frosting we really like yet. Just wondering if the sugar called for is regular sugar or powdered? Most of the frosting recipes we've seen specify powdered but I didn't want to assume since it uses the Mascarpone cheese instead of butter.
ReplyDeleteI usually mean white granulated sugar if I don't specify brown or powdered. I think I'll type that in there after I write this comment, though. I hope you and your daughter enjoy the frosting! :)
DeleteMy son's 2nd birthday is coming up. I was thinking of tryin this frosting on a cake. He loves whipped cream and I want something not overly sweet. Only thing is it is an out door party. How do you think this will hold up outside for a couple hours?
ReplyDeleteI think it would be okay outdoors for a couple of hours, but probably not much longer than that. If it's particularly warm and sunny, you probably want to keep it in the shade at least. Good luck!
DeleteThank you! I will give it a try. We will keep it in the shade and if possible maybe in a cooler until we are ready to pull it out.
DeleteI have two questions. first, should the mascarpone cheese be a room temp?
ReplyDeletesecond, can i use gelatin in this recipe to keep it stabilize?
My mascarpone is usually cold when I do this. I have not tried stabilizing this with gelatin because it stays pretty firm on its own.
DeleteI tried making this frosting earlier this week and it was fantastic. I piped it onto a cake. But I did notice that the frosting started to melt in the bag where I was holding it. Do you think I could make the frosting the day before, fill a couple of bags, and then decorate the following day?
ReplyDeleteHmmm...I think it would work, but I can't say for sure. It might not look quite as smooth as when you first make it, but it will still be good. Please let me know if you try it and what happens. Sorry I can't give you more than that.
DeleteBy far and away, the most delicious frosting I've ever made...I love how it's thick and creamy, but super light on the palate. My new fav and go-to frosting recipe! Thanks so much for sharing!!
ReplyDeleteThank you so much for letting me know. You made my day. :)
DeleteIm going to pair this with marble cupcakes that will be filled with banana cream and add some ganache and cherries for my husbands birthday for "banana split cupcakes" and I'm so excited!
ReplyDeleteI'm curious though, since you weren't sure how it would hold up if it was made, refrigerated, then used later/the next day, did you refrigerate once it was on your cupcakes and had no issues with taste or texture change afterwards?
That is correct. I refrigerated the frosted cupcakes until ready to serve, and it was fine. It's just that it doesn't pipe as pretty once it's set, in my opinion, anyway.
DeleteAwesome, thanks! And I think I submitted my question twice, it didn't tell me it submitted the first time so I sent it again. Feel free to ignore the other!
ReplyDeleteI'm making cupcakes for my daughter's 2nd birthday and I did a test run on the frosting. I wanted to incorporate strawberries into it. It worked like a charm! I heated some fresh strawberries with a splash of water until they were soft and then pureed them and let them cool in the fridge. Then I mixed the mascarpone, sugar and vanilla and added the strawberry puree and mixed. Then I added the heavy whipping cream and mixed until firm. I piped it onto a plate and some pieces of bread (it was a test run!) and let them sit in the fridge. The frosting held up beautifully all day in the fridge. I also left some in the piping bag and put it in the fridge to see what would happen and it was fine. Same texture, consistency and flavor. I'm super excited to make the real thing this weekend! Thanks for the great recipe!
ReplyDeleteThat is so great! Thanks for the report. I bet it will taste fantastic! :)
DeleteHi! I came upon your stabilized whipped cream blog and this one about the mascarpone whipped cream via Pinterest. I'm going to make an owl-shaped cake for my niece's birthday, but I don't really care for buttercream. Can you decorate with a piping bag with this recipe? Will it stay stabilized and in the proper shape for a couple of days? I prefer whipped cream, but it doesn't stay put for long.
ReplyDeleteThanks!
Yes. You can totally pipe this frosting. :)
DeleteHello! Did you use 30 small sized muffn cups in this reccipe or normal sized?
ReplyDeleteThis comment has been removed by the author.
DeleteI used the 2.5 inch (normal size) muffin cups--not the tiny one to two bite size. The first time I made this recipe I was overwhelmed with how many cupcakes it made.
DeleteThis was perfect for my daughter's Hello Kitty cake and my son's Angry Bird cupcakes! I was going to try out both this and your whipped cream recipe, but after tasting this one, I used it for both! Thank you so much for sharing it!
ReplyDeleteThanks for letting me know! I'm glad the recipe worked out for you. :)
DeleteI plan on using this icing for decorating a baby carriage cake. Does this icing hold up to make sota or corneli decorating and other small details? Thanks for the help. I love this icing and want to decorate a baby shower cake.
ReplyDeleteI don't know for sure if this icing will hold up to do that sort of decorating, but I really think it would. The only problem you might run into is the same with buttercream: toward the end, the heat from your hands may cause the last of the frosting to come out softer, and therefore it may spread a little more. Another reader sent me a pic of an owl cake she made using star tips and such, and the frosting looked great. I know that's not what you're asking about, but honestly, I only know for sure about using average size decorating tips with this. I say go for it, though. Let me know if you try it and if it works out, please!
DeleteAfter speaking with a friend, I decided not to try the smaller detailed decorating since I haven't practiced it. I will use the shell tip and other larger decorating tips for now. Thank you so much for the support and I'll send you a picture of the cake. i don't see why it wouldn't work though and will definitely try using smaller tips in the future. I love your site....thanks again.
DeleteGoing conservative. I can appreciate that. I'll post the pic when you send it. :) Thanks!
DeleteThis sounds delicious! If I fold in Nutella after it reached stiff peaks, will it taste good or overpowering with the mascarpone?
ReplyDeleteI think that sounds FANTASTIC. The mascarpone (at least the Trader Joe's brand I use) doesn't have a distinct flavor--it just tastes like a thick cream. Since I flavor it with vanilla, it's just a very thick, creamy, vanilla whipped cream, really. So yummy--and I bet even yummier with Nutella. I'll have to try that. Let me know if you do try it because I should really back off of baking for a little while here... been over indulging a bit. :)
DeleteMy daughter is celebrating her 7th birthday this week, and I asked her (knowing she wouldn't really know what I'm asking of her, but curious) if she would like a mascarpone whipped cream frosting on her cupcakes or marshmallow frosting. She exclaimed, "The first one!" so here we go! You mentioned above, that you added an extra cup of whipping cream to the recipe and had great results. Is that extra cup reflected in the listed recipe? Also, I plan to make 24 jumbo cupcakes, should I double up on the frosting? Thank you so much for sharing, and taking time to answer all of your enquirers! I've enjoyed reading and learning so much!
ReplyDeleteAnne Marie,
DeleteI'm so glad your daughter chose the mascarpone whipped cream frosting. I think you all will love it. I'm also happy to hear that you're enjoying the blog. I know people look at the recipes, but I really enjoy the feedback, knowing that at least some people are actually reading.
The recipe you see above contains the extra cup of whipping cream, so make it as directed above.
As far as amount. Realistically, I think a recipe and a half would make enough for 24 jumbo cupcakes, but since mascarpone comes in those 8 oz. tubs, you may as well just double the recipe and have leftovers for something like this: http://www.food-pusher.com/2012/06/shortcake-biscuits-with-warm-berries.html
If you think of it, please comment again and let me know how it all turns out. :)
Hi, can I sub cream cheese for mascarpone for same effect? Will the cream cheese taste be too distinctive?
ReplyDeleteHi, Sarah. Unfortunately, this frosting's light flavor is based on the fact that mascarpone does not have a distinctive flavor like cream cheese does. Especially considering the amount of sugar in this recipe, the cream cheese flavor would definitely be pronounced.
DeleteHi. Was just wondering if I could use this mascarpone whipped cream recipe as a Cool Whip substitute such as for frozen or refrigerated pies in which I would fold it into pudding?
ReplyDeleteI've never tried that, but it sounds delicious. My only concern would be if the pie was frozen, I'm not sure what the resulting texture would be... But I bet blended with pudding, placed in a crust and refrigerated would be fabulous. Please let me know if you try it. :)
DeleteHi! Thanksgiving is coming up & I've decided to make Pumpkin filled spice cupcakes. I came across this recipe because I was looking for a whipped cream frosting that would compliment the pumpkin. I think this would be perfect but was wondering if this will be sweet enough considering the amount of sugar. Could I increase the sugar or would it be too much sweetness? Thanks for your time! :)
ReplyDeleteI think this frosting would be perfect for what you have planned. I think increasing the sugar would be fine--maybe double it so you would use 1/2 cup sugar. Let me know how it turns out if you think of it. Enjoy!
DeleteThanks a bunch! I will let you know how they come out & will post a picture ;)
DeleteDo you know if the frosting would hold up for three days on cake in the fridge?
ReplyDeleteOne or two days and it holds up fine. I can't speak about what happens the third day, though since I've never tried it. Sorry I don't really have an answer.
DeleteHello!
ReplyDeleteMy daughter who'll be 6 is having a joint birthday party with 2 classmates tomorrow and I suggested to the 2 mums that we should just have cupcakes to share to everyone rather than have 3 lots of birthday cakes. And, I volunteered to make the cupcakes. Gosh! How stressful! :) Then in search of a decent chocolate cupcake recipe, I have found your blog with a massive bonus of a proper frosting. :)
So, today I have made a dozen for a dry run and called the family to try it. :) They loved it. Husband said the frosting is absolutely delicious. My 3 daughters loved them but my youngest who'll be 4 next week had 4 cupcakes. I have found a keeper. I have made 86 cupcakes tonight and is looking forward to serving them tomorrow. :) And next week for my youngest's birthday. :)
Thanks very much! xx
Well, thank you so much for letting me know that your family loves the frosting. I can't believe the four-year-old ate four! I love it. :) I hope the party goes well and that all of the guest enjoy the cupcakes too.
DeleteAnd you're welcome for the recipe. I love being helpful.
I'm making this for a party this weekend for a cake and a couple batches of cupcakes. Do you think it will hold up on the cake table without refrigeration for the duration of the party maybe three or four hours? Indoors obviously but will the piping hold up, will cupcakes fall or be soggy you think?
ReplyDeleteI think all of it should hold up fine. It's a pretty sturdy frosting. I had the wedding cupcakes out for close to three hours with no issues at all. Just be sure to refrigerate the leftovers as soon as the party is over.
DeleteThank you so much for sharing this recipe! I've always wanted to find a light frosting that didn't involve cups upon cups of sugar! My family loved it so now this will be my go to recipe. Additionally, it held up wonderfully for about 4 hours until all of the cupcakes were gone....another plus!
ReplyDeleteIt makes me happy to hear that you've found a keeper. It IS nice to have an alternative to cups and cups of sugar. :)
DeleteIs this frosting sturdy enough to be a filling between layers of a layer cake? It sounds delicious!
ReplyDeleteYes. This frosting IS sturdy enough to use between cake layers. It's much thicker than whipped cream frosting. You just have to keep cakes frosted with it refrigerated until it's time to serve.
Deletehi,
ReplyDeleteJust to clarify-do I POUR the cream into the mascarpone/sugar mixture? and keep on whipping?
thanks, best from London,
Magda
Yes, Magda. You add the cream directly to the mascarpone & sugar mixture and whip some more. Be sure to stop your mixer while you pour the cream I though.
DeleteKelly! Thank you for this awesome recipe! I would love to try this frosting with Strawberry Vodka! What do you think? Could it work? If so, how much would I need for 24 cupcakes?
ReplyDeleteOne recipe of frosting ought to be plenty for 24 cupcakes. You may even have a bit left over.
DeleteI've never tried putting alcohol into my whipped cream, but when I googled it, it seems to be a thing that other people are doing successfully. I would recommend googling recipes and finding a proportion you can apply to 3 cups of cream.
Sorry I can't give you any more specifics that that.
my mascarpone curdled after adding the whipping cream and continuing to mix on high. Both were cold. Hmmm. I must have done something wrong. I also realize the beaters were not pre-cooled in the freezer like they are supposed to be with just whipped cream. Any suggestions?
ReplyDeleteHmm. I'm sorry to hear that, and I hate to say it, but I've never had that happen to me before. Weird. And I hate it when people say that they've never had a problem that I am clearly having. Did you already mix the sugar with the mascarpone before adding the heavy cream? That's the only thing I can think of but even then it's just a guess. Could you have whipped it too long and started some butter formation?
DeleteI love that you post pics from your readers. :) I'm making a chocolate/vanilla checkerboard cake and was looking for a light frosting since the cake itself is dense. Can't wait to try this, especially since it looks like I can still make it pretty too. Thanks for sharing.
ReplyDeletewould like to use this for a tiered wedding cake. will it hold up for that like regular buttercream?
ReplyDeleteI'm pretty confident that it would hold up like regular buttercream. The only thing you'd need to be careful about is the temperature it's kept at. I don't know about official food safety recommendations for whipped cream frosting, but you'd need to keep it refrigerated for at least some period of time. It's definitely worth a test run to see if it will do what you want it to. Make a mini cake or something.
Delete