Learn how to make Chocolate Mascarpone Frosting, a delicious frosting that can serve as a topping for cakes, cupcakes, brownies, and other treats. Step-by-step photos teach you how to make this rich, creamy chocolate frosting!
This creamy chocolate frosting is made with butter and mascarpone cheese for an incredibly beautiful creamy, chocolate buttercream. You may assume it tastes similar to a cream cheese-based frosting but trust me, it is oh so much better.
I adore mascarpone cheese in so many desserts, especially tiramisu! I used this chocolate mascarpone frosting on top of my yellow cake recipe, it was divine! The perfect birthday cake. That cake recipe is made with buttermilk and sour cream for a ridiculously rich and delicious cake. The perfect birthday cake.
Add this to take your layer cakes to the next level. This is my all-time favorite chocolate cake recipe.
Let's get to the recipe
Ingredients
You're going to need:
- Unsalted Butter. Your butter needs to be completely softened to room temperature so it whips up properly.
- Mascarpone Cheese. This delicious Italian soft cheese also needs to be softened to room temperature.
- Confectioners Sugar. Also known as powdered sugar this sweetens and thickens the frosting. You can use more sugar if you want a thicker frosting.
- Cocoa Powder. I prefer Dutch-process- Bensdorp Cocoa Powder for the smoother, richer flavor. But you can use natural cocoa powder. Just make sure it is unsweetened cocoa powder. You could use dark chocolate cocoa powder for a more intense chocolate flavor
- Salt. Adding a pinch of salt will help balance out all of the sweetness.
- Pure Vanilla Extract. Chocolate and vanilla pair beautifully together.
- Heavy Cream. This adds some moisture, creaminess, and lightness to the frosting. You could also use whole milk instead of cream if you want.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
In the bowl of an electric stand mixer fitted with the paddle attachment or a large bowl with a handheld electric mixer beat the butter for 2 to 3 minutes on medium to high speed. The mixture should be light and fluffy.
Add the mascarpone and mix for another minute or two to combine.
When the butter and mascarpone mixture is ready add the cocoa powder and half of the confectioner's sugar and beat for one minute until combined then increase the speed to medium-high and beat for two more minutes.
Add in the remaining confectioner's sugar, salt, vanilla extract, and cream, mix on low until incorporated then increase the speed to medium-high and let the frosting mix for 3 to 4 minutes.
If you desire a thicker frosting add up to another cup of confectioner's sugar.
Use the frosting right away or store it in an air-tight container in the refrigerator for up to three days. Let come to room temperature then re-whip until light and fluffy again.
More chocolate frosting recipes
This chocolate Swiss meringue buttercream is one of my favorites.
For a traditional, easy, American-style buttercream try this chocolate buttercream recipe.
This rich, fudgy chocolate frosting reminds me of store-bought frosting but way better!
Love the tang in this sour cream chocolate frosting.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Chocolate Mascarpone Frosting
Learn how to make Chocolate Mascarpone Frosting, a delicious frosting that can serve as a topping for cakes, cupcakes, brownies, and other treats. Step-by-step photos teach you how to make this rich, creamy chocolate frosting!
- Total Time: 15 minutes
Ingredients
- 8oz (1 Cup) Unsalted Butter, softened to room temperature
- 8oz Mascarpone, softened to room temperature
- 313- 375 grams (2 ½- 3 Cups) Powdered Sugar/ Confectioners Sugar
- 70 grams (Scant ¾ Cup*) Cocoa Powder ( I prefer Dutch-process- Bensdorp Cocoa Powder)
- Pinch of Salt
- 2 Teaspoons Pure Vanilla Extract
- 1-2 Tablespoons Heavy Cream or Whole Milk
Instructions
- In the bowl of an electric stand mixer fitted with the paddle attachment or a large bowl with a handheld electric mixer beat the butter for 2 to 3 minutes on medium to high speed. The mixture should be light and fluffy.
- Add the mascarpone and mix for another minute or two to combine.
- When the butter and mascarpone mixture is ready add the cocoa powder and half of the confectioner's sugar and beat for one minute until combined then increase the speed to medium-high and beat for two more minutes.
- Add in the remaining confectioner's sugar, salt, vanilla extract, and cream, mix on low until incorporated then increase the speed to medium-high and let the frosting mix for 3 to 4 minutes. If you desire a thicker frosting add up to another cup of confectioner's sugar. Use the frosting right away or store it in an air-tight container in the refrigerator for up to three days. Let come to room temperature then re-whip until light and fluffy again.
Notes
*Since this frosting is made with mascarpone I would store it in the refrigerator. You can let the cake sit out for an hour or so before enjoying it if you want it to soften up.
- Prep Time: 15
- Category: Dessert
- Method: Mix
- Cuisine: American
Keywords: chocolate mascarpone, mascarpone frosting,
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Roberta says
So rich and creamy!! My absolute favorite frosting
★★★★★
Elizabeth Waterson says
Hi Roberta, thank you so much for the lovely review, so happy you enjoyed the frosting!! Take care. XX Liz
Seema Rssul says
Is this recipe suitable for piping
Elizabeth Waterson says
Hi Seemam, its quite a soft frosting so you would need to add more powdered sugar to thicken it up to pipe. Hope that helps! XX Liz