White Chocolate Mascarpone Frosting


This recipes it’s almost mistake-proofing, and it’s lower sugar when comparing to the traditional cream cheese one. This White Chocolate Mascarpone Frosting recipe is a silk, smooth, and mouth watering. Super versatile, and simple frosting that hold its shape for you to make beautiful cupcakes, festive cakes, swiss rolls and so on. I used this recipe for decorating my Christmas Yule Log. Fantastic!

If you had problems finding the right texture for your frosting, this recipe is for you! The mascarpone cheese is a perfect stabilizer making this frosting ideal for both piping on and filling your cakes.

Keep in mind!

  • Beat the mascarpone first by itself to loosen it up and get rid of the lumps;
  • Cut the chocolate in same-size pieces so it’s easier to melt it into the cream;
  • If your frosting starts looking grainy, it’s due to overwhipping. Don’t panic! You can fix it, just add more heavy cream. Whip the mixture in a medium speed until you reach the wanted consistency;
  • You can keep this White Chocolate Mascarpone Frosting in a container in the fridge for 3 days.

White Chocolate Mascarpone Frosting

Prep Time 2 hrs
15 mins
Total Time 2 hrs 15 mins
Course Dessert


  • 100 g heavy cream
  • 100 g white chocolate
  • 150 g mascarpone


  • Heat up the heavy cream but not let it boil. Pour it on the white chocolate already chopped and mix until it is shiny and homogenous. Here, a hand blender would make your life a bit easier. If possible, let it rest overnight or for at least two hours.
  • Whip the mascarpone until is lose and have no lumps. Add to it the white chocolate ganache and whip until creamy, smooth and holding its shape.
Keyword Cake Frosting, Cupcake Decoration, Frosting, Mascarpone, White Chocolate Ganache

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