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Mascarpone Icing

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This mascarpone icing recipe is great if you’re looking for a different icing not using cream cheese. It’s really easy to make and the hardest thing about this recipe is not eating it before you put it on the cake.

Mascarpone Icing

Mascarpone Icing Cooking Tips:

I like to place my beaters and bowl in the freezer for 10 minutes before making my whipped cream. The cold bowl and beaters shorten the time needed to make the whipped cream.

Icing is enough for 6 large cupcakes, 18 regular cupcakes or an 8 x 8 cake.

Double the recipe if you need more.

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Can you make ahead?

Fridge: Add icing to an airtight container and keep in the fridge for 14 days max.

Orange-Strawberry Cupcakes with Mascarpone Icing

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Substitution Options:

You can use cream cheese instead of mascarpone.

what to serve with Mascarpone Icing?

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Orange-Strawberry Cupcakes with Mascarpone Icing

Mascarpone Icing

Kenneth Temple
This mascarpone icing recipe is great if you're looking for a different icing not using cream cheese.
4.50 from 2 votes
Prep Time 5 mins
Total Time 5 mins
Course Dessert
Cuisine American
Servings 12 persons
Calories 192 kcal


  • 8 oz. mascarpone room temperature
  • 1 cup powder sugar
  • ¼ teaspoon salt
  • 1 cup heavy cream cold
  • 1 teaspoon vanilla extract


  • In a bowl mix the mascarpone, powder sugar, salt and vanilla together until mixture is blended. Pour in heavy cream and mix on low for 2 seconds then on high for 1 minute until, icing resembles whipped cream. Use icing on any dessert that calls for icing.


Calories: 192kcalCarbohydrates: 11gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 41mgSodium: 64mgPotassium: 20mgSugar: 10gVitamin A: 556IUVitamin C: 0.1mgCalcium: 40mgIron: 0.03mg
Keyword mascarpone icing
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