Description

A silky, rich frosting made with mascarpone cheese, butter, cocoa, and a hint of vanilla—perfect for cakes, cupcakes, and more. It’s the creamy, chocolatey finish your desserts deserve.

Ingredients

8 oz mascarpone cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 1/2 cups powdered sugar, sifted
1/3 cup unsweetened cocoa powder, sifted
1 tsp vanilla extract
Pinch of salt
1–2 tbsp heavy cream (optional, for consistency)

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Instructions

In a large mixing bowl, beat softened butter until smooth. Add mascarpone cheese and beat until fully combined and fluffy.
Sift in cocoa powder and beat on low speed to incorporate, then increase speed until well mixed and smooth.
Gradually add powdered sugar, one cup at a time, mixing on low and then increasing speed until light and creamy.
Stir in vanilla extract and a pinch of salt. Add heavy cream if needed to loosen consistency and beat again until desired texture is reached.
Taste and adjust sweetness or salt if desired. Use immediately or store chilled.

Notes

Substitute cream cheese if mascarpone is unavailable, but expect a tangier, denser result.
Pipes well for decorating, especially when slightly chilled.
Pairs beautifully with chocolate, red velvet, banana, or vanilla cakes.
For a deeper chocolate flavor, use Dutch-processed cocoa.