Easy Mascarpone Espresso Frosting (no butter)

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!

Espresso Mascarpone buttercream piped into a cup cake liner and topped with an espresso bean
  • Electric hand mixer or whisk
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Piping bag and decorating tips (optional)
  • 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!
  • 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
  • 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.
  • 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.
  • 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.
  • 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
Espresso Mascarpone buttercream piped into a cup cake liner and topped with an espresso bean

Easy Mascarpone Espresso Frosting (no butter)

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Author: Kala Boulard

Ingredients

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

Instructions

  • Brew the espresso and allow it to cool in the refrigerator.
  • Combine the cold mascarpone cheese, heavy cream, vanilla and powdered sugar in a large mixing bowl.
  • Beat the mixture on high speed for approximately 5 minutes until it becomes thick, fluffy, and well-whipped.
  • Add the cold brewed coffee to the mixture and continue beating until the coffee is thoroughly incorporated.
  • Your Coffee Frosting is ready to be used for your cupcakes or other desserts!

Notes

Top my ultra-delicious and moist Chocolate Coffee Cupcakes with this frosting for an explosion of coffee flavor!

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