No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mascarpone Frosting

Use this mascarpone frosting recipe to make delicious Tiramisu Cupcakes.

  • Yield: Makes about 2 cups
Mascarpone Frosting

Source: Martha Stewart Cupcakes, May 2009


  • 1 cup heavy cream
  • 8 ounces mascarpone cheese, room temperature
  • 1/2 cup confectioners' sugar, sifted


  1. 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.

Reviews (6)

  • bakaengie 2 Mar, 2013

    At first i found it a bit sweet alone but after I tried it with the tiramisu cupcake I enjoyed the sweetness and fluffiness that combined itself with the bread.

  • ashsanfilippo 22 Feb, 2013

    In the end, this frosting ended up great--but I had to make some modifications to make it work.

    I also had it turn out too runny. And I followed the recipe to a T. I had everything chilled. The cream was well whipped.

    In the end, I chose not to fold all of the cream in (I left about 3/4 cup out). I increased the sugar by about a cup and whipped the heck out of it. After a while in the stand mixer, it stiffened up considerably. It was fluffy and light and still not too sweet.

  • fuscialadybug 14 Nov, 2012

    Chilling the mixing bowl and beaters of mixer for 20 mins before mixing could help make it fluffier. That works when making whipped cream and there is lots of heavy cream in this.

  • donna_ryan 29 Oct, 2012

    Loved this - it was the perfect topping for apple and pumpkin pie. It's light and delicate frosting that would be lovely on cupcakes. I could definitely see it on strawberry shortcake.

  • ktshimazaki 25 Aug, 2012

    Sorry about your disappointment and mortification lapage.... Try again, because you failed to follow the directions. When the directions are followed, the frosting is THE best in the world. Not too sweet, and perfectly fluffy and light. It does need to be kept chilled, which could have been the reason yours was runny. I also refrigerate the cake while I'm making the whipped cream and marscapone. If your cake isn't completely cooled, it could make for runny frosting...

  • lapage2 28 Jul, 2012

    This icing is NOT as pictured. Very runny... Tasted nice, but is NOT fluffy.. Very disappointed. I made this for my daughters birthday party and was mortified that it was extreemly runny

Related Topics