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)
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.
