Easy Mascarpone Espresso Frosting Recipe | Almonds and Apricots
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Frostings

Easy Mascarpone Espresso Frosting (no butter)

2 Mins read

This Easy Mascarpone Espresso Frosting is light, airy, and not dense. It can be quickly whipped up in 5 minutes with just 4 simple ingredients, and you don’t need any butter! This frosting holds its shape and pipes well too! It has roasted coffee notes and pairs perfectly as a topping for chocolate-based cakes like chocolate fudgy cupcakes or my chocolate layer cake.

Are you looking for a more advanced and over-the-top buttercream recipe? Try my Pipeable Meringue Buttercream Recipe! It is a silky smooth buttercream made with a meringue base perfect for cake decorating and topping cupcakes.

Espresso Mascarpone buttercream piped into a cup cake liner and topped with an espresso bean

Equipment Needed:

  • Electric hand mixer or whisk
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Piping bag and decorating tips (optional)

Ingredient Overview:

  • 320 ml heavy cream (cold)
  • 200g mascarpone cheese (cold)
  • 8 tablespoons powdered sugar
  • 2 shots of espresso (cold)
  • Vanilla bean paste or powder (optional)
  • I love LorAnn Oils Vanilla Bean Powder for Frostings!

Why You’ll Love This Recipe:

  • It whips up in a SNAP!: this recipe comes together so swiftly you will have a bowl of scrumptious frosting in 10 minutes!
  • Rich Coffee Flavor: Mascarpone cheese and brewed coffee blend create a velvety frosting with an intense coffee kick.
  • Creamy and Decadent: The combination of heavy cream and mascarpone results in a lusciously smooth texture that melts in your mouth.
  • Versatile: This frosting isn’t just for cupcakes; it complements cakes, pastries, and other desserts beautifully.
  • Customizable: You can adjust the sweetness and coffee intensity according to your preferences.
Perfectly piped Espresso Frosting

How to Make the Frosting:

  • Brew coffee or espresso and allow it to cool in the refrigerator.
  • Combine cold mascarpone cheese, heavy cream, and powdered sugar, and vanilla in a mixing  bowl..
  • Beat high speed for about 5 minutes until the mixture becomes thick and fluffy.
  • Add cold brewed coffee and continue beating until the coffee is fully incorporated.

Tips and Tricks:

  • Chill your mixing bowl and beaters for about 15 minutes before whipping the cream for faster and better results.
  • sift powdered sugar to prevent lumps and achieve a smoother texture.
  • Adjust the amount of brewed coffee based on your desired coffee flavor intensity.

Variations:

  • Mocha Twist: Add a tablespoon of cocoa powder to the frosting for a delightful mocha flavor.
  • Caramel Delight: Swirl in a teaspoon of homemade or storebought caramel to balance the coffee richness.

Storage and Freezing:

  • Store any leftover frosting in an airtight container or zip-lock bag in the refrigerator for up to 3 days. re-whip for 30 seconds while cold. Dont over whip!
  • For longer storage, freeze the frosting in a freezer-safe container for up to 2 months. Thaw in the refrigerator before use.
Piped frosting into a small bowl

Try this frosting on your favorite baked treats like cake and cupcakes and as a filling in pastries!

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Easy Mascarpone Espresso Frosting (no butter)

AUTHOR: KALA  BOULARD

( 5 STARS ) | 1 REVIEW

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Description

Mascarpone Espresso Frosting is light, airy, and not dense. It can be quickly whipped up in 5 minutes with just 4 simple ingredients, and you don’t need any butter! This frosting holds its shape and pipes well too!

Ingredients

  • 320 ml heavy cream (cold)
  • 200g mascarpone cheese (cold)
  • 8 tablespoons powdered sugar
  • 2 shotsof espresso (cold)
  • 2 tsp Vanilla bean paste or powder

Instructions

  1. Brew the espresso and allow it to cool in the refrigerator.
  2. Combine the cold mascarpone cheese, heavy cream, vanilla and powdered sugar in a large mixing bowl.
  3. Beat the mixture on high speed for approximately 5 minutes until it becomes thick, fluffy, and well-whipped.
  4. Add the cold brewed coffee to the mixture and continue beating until the coffee is thoroughly incorporated.
  5. Your Coffee Frosting is ready to be used for your cupcakes or other desserts!
  6. Note: Top my ultra-delicious and moist Chocolate Coffee Cupcakes with this frosting for an explosion of coffee flavor!

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