This fluffy maple mascarpone frosting takes only a few minutes to put together and tastes fantastic on chocolate cakes and cupcakes. The frosting is not too sweet and is easily made by whipping together mascarpone cheese, heavy cream, sugar, maple flavoring and vanilla extract.
For a long time I knew mascarpone only as a tiramisu ingredient, which is a shame because this soft cheese is super tasty and very useful in lots of other applications, I’ve come to discover. Here I have an easy and delicious maple mascarpone frosting that comes together in minutes.
What is the consistency of this frosting?
This frosting is stiffer than whipped cream but still fluffy and not as firm and rigid as buttercream.
How to make it:
To make the frosting, add all ingredients to a mixing bowl and whip with a standing mixer or with a handheld electric mixer until you get a very firm consistency.*
*RECIPE NOTE: Pay close attention when whipping this frosting. If it’s underwhipped, it will not hold its shape. If it’s overwhipped, it will become grainy. The frosting is perfect when it starts to reach very stiff peaks.
How to use it:
This frosting tastes heavenly on chocolate cake and chocolate cupcakes.
A perfect chocolate cake to use this frosting on is this chocolate Bourbon cake, made as a layer cake. (The recipe makes two 9-inch layers.) Note that one frosting recipe will be enough to frost a two-layer naked cake. If you want to coat the outside of the cake as well, double the frosting recipe.
How to store it:
Use the frosting immediately after making it or keep it in the fridge for up to 1 day. Keep any frosted baked goods refrigerated.
Can I freeze the frosted baked goods?
Yes, I have tested freezing this frosting on this chocolate Bourbon cake and it worked very well. Thaw on the kitchen counter for about 2 hours, then transfer to the fridge and keep refrigerated.
Variations on this recipe:
You can easily turn this recipe from a maple mascarpone frosting into an espresso mascarpone frosting, which also works great with chocolate cakes and cupcakes. To do that, leave out the maple flavoring and instead add 1 1/2 teaspoons instant espresso powder. All other ingredients and amounts remain the same.
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Maple Mascarpone Frosting
- 8 ounces mascarpone cheese
- ¾ cup heavy cream
- 3 tablespoons granulated sugar
- 1 ½ teaspoons maple flavoring
- ½ teaspoon vanilla extract
- Whip all ingredients until you get a very firm consistency.*
- Use immediately or store in the fridge for up to 1 day. Keep all frosted baked goods refrigerated.