Cream Cheese and Mascarpone Frosting

Cream Cheese And Mascarpone Frosting

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Penny Burdge


I was looking for a way to update plain old cream cheese frosting. I thought, bet you can use mascarpone. After some searching, I found this recipe on It was meant for Red Velvet cupcakes - I'm not a fan of Red Velvet anything, but decided this would be the perfect update for my Grandma Beck's Carrot Cake.


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Enough to frost a two layer cake or 24 cupcakes.
5 Min
10 Min
No-Cook or Other


  • 1 c
    (8 oz.) unsalted butter at room temperature
  • 1 c
    (8 oz.) cream cheese at room temperature
  • 2 c
    powdered sugar
  • 1 tsp
    pure vanilla extract
  • 1 pinch
    kosher salt
  • 1 c
    (8 oz.) mascarpone cheese

How to Make Cream Cheese and Mascarpone Frosting


  1. In the large bowl of an electric mixer fitted with the paddle attachment, beat together the butter and cream cheese until well blended. Beat in the powdered sugar on medium-high speed until light and fluffy.
  2. Beat in the mascarpone on very low speed until just combined. (Be careful; once you've added the mascarpone, excessive beating can make the frosting curdle.)
  3. Stir in the vanilla or extract until well blended.

Printable Recipe Card

About Cream Cheese and Mascarpone Frosting

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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