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This maple mascarpone cream takes only five minutes to put together and makes a delicious frosting you can use on cupcakes, cakes or brownies or as a trifle component. You make the mascarpone cream by whipping together softened mascarpone, heavy cream, sugar and maple and vanilla extract.
Until recently I knew mascarpone only as a tiramisu ingredient. That’s really a shame because this soft cheese is super tasty and very useful in a ton of other applications, I’ve come to discover.
Here I have an easy and delicious maple mascarpone cream that comes together in minutes and has a myriad of uses. It’s got a great fall flavor and a really nice texture, stiffer than whipped cream but still nice and fluffy and not quite as firm and rigid as buttercream.
You can use it as frosting on chocolate cupcakes like I did here, use it as frosting for a layer cake, plop a dollop of it on a brownie or use it as a trifle layer with some ganache and crumbled cookies.
If you’re looking for a great chocolate cake to use it on, I recommend this Chocolate Bourbon Bundt Cake recipe. To use the frosting you would make a layer cake instead of a bundt cake and the recipe makes two 9-inch layers.
More delicious fall dessert recipes:
- Bruleed Chai-Spiced Pots de Creme
- Hazelnut Pumpkin Spice Trifles
- Maple Hazelnut Custard
- Maple Pecan Bread Pudding
- Pumpkin Spice Ganache
- Pumpkin Spice Hazelnut Cookies
- S’mores Mousse Tart with Crystallized Ginger Meringue
- Pumpkin Spice Hazelnut Churros
- Spiced Eggnog
- Spiced Irish Coffee
- Stovetop Apple Crisp
Maple Mascarpone Cream
- 1 cup mascarpone, softened
- 3/4 cup heavy cream
- 4.5 teaspoons sugar
- 1.5 teaspoons maple extract
- 1/2 teaspoon vanilla extract
- Whip all ingredients until stiff.
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