Strawberry Mascarpone Frosting is made with freeze dried strawberries! The result is a fruity, creamy and lovely pink colored frosting that is perfect for cakes, cupcakes and sweets galore.
The combination of freeze dried strawberries, mascarpone cheese and the traditional elements of a vanilla buttercream makes the most perfect frosting! The flavor is unlike anything you have tasted before. Its rich, luxurious, and fruity. Sweet and buttery while not being overlay either of those things like a traditional buttercream can be.
This Strawberry Mascarpone Frosting is so pretty and its naturally dyed pink from the freeze dried strawberries. Use this frosting for galentine's day, or your valentine, birthday parties for adults and children alike, summer or spring or really all year round. This frosting is so versatile and can work with so many different cake flavors and sweet applications.
If you're an avid strawberry lover like myself check out these recipes Strawberry Crunch Cupcakes, Strawberry Cucumber Salad, or Strawberry Lemonade Sorbet.
Why You'll Love this Recipe
Delicious Flavor and Texture - This frosting is sweet and creamy. its a sophisticated flavor, that's not the typical frosting from a container or American buttercream. The fruitiness of the strawberries combined with the velvety smooth decadence of the mascarpone cheese makes this an incredible frosting you have to try.
Versatile - this Strawberry Mascarpone Frosting recipe can be used to compliment various cakes and desserts. Ranging from simple vanilla or chocolate cake to champagne cupcakes or macaron filling. There are so many ways to enjoy and use this frosting.
Aesthetically Pleasing - this is the prettiest shade of pink that's been natural colored with the freeze dried strawberry. It makes for beautiful presentation and pipes well.
Ingredient Notes
Mascarpone Cheese - Is thought of as an Italian sweet cream cheese. This is definitely not to be mistaken by our American cream cheese. They are quite different. Its very soft and spreadable and can be used in many sweet and some savory applications. Think tiramisu, cannoli, cheesecake sometime even used in pasta. For this recipe, you want it not all the way room temperature but not cold either.
Butter, unsalted - lets you control the amount of salt in the frosting. Should be room temperature!
Freeze Dried Strawberries - has so much strawberry flavor! We grind them into a fine powder. Can be found at Target, Trader Joes and even Amazon.
Powdered Sugar - also known as confectioners sugar.
Vanilla Extract - extra flavor! Real vanilla will result in the best flavor.
Heavy Whipping Cream - helps create a light and fluffy whipped texture.
Step-by-Step Instructions
- Using a mini food processor, food processor or blender, process the freeze dried strawberries into a powdery crumb.
- Sift the freeze dried strawberries with a fine mesh sieve to get rid of the seeds.
- In a stand mixer fitted with a paddle attachment or a handheld mixer, beat butter on low speed for about 3 minutes until creamed.
- Add in mascarpone cheese to the butter. It should be not quite room temperature or cold. Beat on low speed for 2 minutes.
- Add in strawberry powder and beat until well combined.
- Add powdered sugar ⅓ cup at a time. Then, add vanilla and heavy whipping cream and beat on med-high for 5 minutes. Use a spatula at least once, to scrap the bottom and make sure everything is well mixed.
Expert Tips
Simply Sift! Best practice is to sift your freeze dried strawberry powder and powdered sugar to ensure a lump-free frosting.
This recipe is temperature sensitive. Mascarpone is very sensitive and easily curdle if you are not careful and no one wants to eat curdled frosting.
- Butter: must be room temperature. Cold butter for frosting can result in a chunky frosting or the frosting will not come together.
- Mascarpone cheese: should still be firm but spreadable and not too cold. Leave it out at room temperature for about 45 minutes to 1 hour.
- Heavy whipping cream: it can be room temperature, however, I have used cold heavy whipping cream in my frosting as well without problem.
Recipe FAQ
In my opinion, no. Nothing is quite like rich and creamy mascarpone. If a recipe calls for mascarpone, I won’t try to substitute.
Yes to the freeze dried strawberry powder! I felt like the seeds were a little too big in the frosting which is why you should sift it for a smooth frosting.
As for the powdered sugar, if it's super lump, I would highly recommend it but you don't technically have to. Sifting just guarantees a lump free frosting.
- vanilla \ vanilla bean
- strawberry
- lemon
- chocolate
- coconut
- almond
- champagne
- white chocolate
- pistachio
- red velvet
- olive oil
- honey
Storage
Strawberry Mascarpone Frosting can be stored in an airtight container for 2-3 days in the refrigerator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.
Strawberry Mascarpone Frosting
Ingredients
- 1 cup unsalted butter room temperature
- 4 ounces mascarpone cheese not quite room temperature but not cold to the touch
- 2 & ⅔ cups powdered sugar
- 1 tablespoon heavy whipping cream
- ½ teaspoon vanilla extract
- 1 & ½ ounces freeze dried strawberries
Instructions
- Using a mini food processor, food processor or blender, process the freeze dried strawberries into a powdery crumb.
- Sift the freeze dried strawberries with a fine mesh sieve to get rid of the seeds.
- In a stand mixer fitted with a paddle attachment or a handheld mixer, beat butter on low speed for about 3 minutes until creamed.
- Add in mascarpone cheese to the butter. It should be not quite room temperature or cold. Beat on low speed for 2 minutes.
- Add in strawberry powder and beat until well combined.
- Add powdered sugar ⅓ cup at a time. Then, add vanilla and heavy whipping cream and beat on med-high for 5 minutes. Use a spatula at least once, to scrap the bottom and make sure everything is well mixed.
Notes
- Butter: must be room temperature. Cold butter for frosting can result in a chunky frosting or the frosting will not come together.
- Mascarpone cheese: should still be firm but spreadable and not too cold. Leave it out at room temperature for about 45 minutes to 1 hour.
- Heavy whipping cream: it can be room temperature, however, I have used cold heavy whipping cream in my frosting as well without problem.
Did you make this recipe? Let me know!