Requested by Grace. Loved by many. Eyeballed by me.
What starts as a happy accident typically leads to great discoveries in the kitchen. In this case, I was in the possession of something quite grand, extra tiramisu filling after our family Christmas party.
Now, the filling wasn’t alone! Accompanied by a lonely carton of cream in the fridge, and no time (or desire) to run to the store, I did what I always do, combined them.
So I mixed what I had: mascarpone, whipped cream, powdered sugar, a bit of honey (of course), and a pinch of salt. Now I was left with a balanced frosting I now use for everything—from strawberry chiffon to mango cakes.
This frosting is smooth, light, barely sweet, and melts like a cloud on the tongue. It plays especially well with fresh fruit, never overpowering—just complementing.
Ingredients
Makes enough to frost one small cake or a batch of cupcakes
(Double if you’re frosting a tall layer cake or want leftovers to snack on.)
- 1 cup (240 ml) heavy whipping cream, cold
- 1 tub (226 g) mascarpone cheese, cold
- ½ cup (60 g) powdered sugar, or to taste
- 1 tbsp honey (or sub maple syrup)
- 1 tbsp vanilla paste or extract (I eyeball this!)
- Pinch of salt
Instructions
- Chill everything
Start with cold ingredients and chill your mixing bowl if you can—this helps everything whip up faster and fluffier. - Combine mascarpone & flavorings
In the mixing bowl, add mascarpone, honey, vanilla, powdered sugar, and a pinch of salt. Beat on low just until smooth—don’t overmix yet! - Whip in the cream
Pour in the heavy cream and begin whipping on medium speed. You’ll see it thicken gradually—first loose and silky, then billowy and cloud-like. - Stop at soft-medium peaks
Once the frosting holds its shape but is still smooth and spreadable, stop. It should feel like a fluffy mousse. - Taste & adjust
Want it sweeter? Fold in more powdered sugar. Want it tangier? Add a bit more mascarpone or a drop of lemon zest.
Iski Note
Use immediately to frost cakes, cupcakes, or even as a fruit dip.
Store in the fridge for up to 24 hours. Rewhip gently before using if needed.
Whip smart: Don’t overbeat the mascarpone—if it gets grainy, you’ve gone too far. Stop once it’s silky.
Fruit pairing tip: This frosting loves strawberries, peaches, mangoes, and lemony sponge cakes.
Make it grown-up: Add a splash of Amaretto, Grand Marnier, or Kahlúa for a boozy twist.
Texture dream: It’s like a marriage between whipped cream and cheesecake—airy, but rich.
Why this recipe hits
No buttercream here—just clean, cozy sweetness with real ingredients. Mascarpone brings creaminess, whipped cream keeps it light, and the honey adds a mellow warmth. It’s the kind of frosting you’ll want to keep on hand always.
Grace, thank you for asking. I hope this becomes a staple in your kitchen too my love.