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Mascarpone Filling For Cakes
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5 from 1 vote

Mascarpone Filling For Cakes

Do you want to make an egg-free mascarpone filling for cakes that give out the traditional Italian flavor? If you do, this recipe is for you. First of all, manufacturers obtain mascarpone cheese from processing cream with additional citric acid. In that regard, it is an excellent accompaniment for your all-time favorite cakes. In addition to that, it has a creamy and rich texture.
Prep Time20 mins
Course: Dessert
Cuisine: American
Keyword: Mascarpone Filling For Cakes
Servings: 1 bowl
Author: cakedecorist.com




  • In the bowl of your hand or stand mixer, place the mascarpone cheese. Afterward, beat for two minutes at medium speed until smooth.
  • After that, make sure to turn the mixer on low speed, gradually add the powdered sugar until fully incorporated. Increase speed by medium once the powder combines with the cheese and mix for a minute. Then, constantly utilize a rubber spatula to scrape the bowl.
  • Then, mix in the vanilla extract and turn the mixer on medium-high speed.
  • Adding vanilla extract
  • Now, gradually pour the heavy cream into the mixer. I recommend you pour in by part to avoid unnecessary splattering. Again, do not forget to scrape the bowl.
  • As the mixture mixes with the heavy cream, it will start to take shape and thicken. Be careful, and do not over-mix the heavy cream.
  • Once the frosting takes shape, turn the mixer off. After that, perform a whisk test by dunking the whisk attachment into the frosting and flipping it upside down. The frosting should keep its shape to form a nice peak. However, if it does not, continue mixing the frosting at high speed with thirty seconds intervals.
  • Finally, if you achieved the desired peak, transfer the filling in a piping bag with a piping tip. You may refrigerate for a few minutes or use it as a filling immediately.


It would be best to thaw your mascarpone for a few minutes till it is a bit softened. After that, drain the excess liquid off the mascarpone filling. Also, always sift the confectioners’ sugar to avoid lumps. If you desire to limit your sugar intake, you can omit the powdered sugar from the recipe since the mascarpone help stabilize the heavy cream. However, the confectioners’ sugar can add to the form and taste.
Furthermore, you can chill your mixing bowl for an hour to help the mascarpone cream whip up better. I recommend using gel food coloring when coloring the mascarpone filling since it is more pigmented and vibrant without adding liquid to the mixture. Additionally, you can store the mascarpone filling in the fridge for up to two days in an airtight container. Because of that, make sure not to freeze the mascarpone, for it will destroy its integrity.
As an alternative for heavy cream, it would be best to utilize whole or whipping cream with at least thirty percent fat. Besides, you no longer need to wash the beaters between beating. For this reason, you can beat the cream first; after that, beat the mascarpone and vanilla.
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