A light, airy pistachio mascarpone frosting for cakes and cupcakes. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works. Makes about 4 cups; frosts 24 cupcakes or a two-layer 8-inch cake.
Pistachio Mascarpone Frosting
Baking
Frostings fillings toppings
Origin: Tahitian
Vanilla: Extract
Easy
A light, airy pistachio mascarpone frosting for cakes and cupcakes. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works. Makes about 4 cups; frosts 24 cupcakes or a two-layer 8-inch cake.
Prep
15 min
Cook
—
Total
15 min
Yield
24 cupcakes
Diet
—
Ingredients
Adjust yield
cupcakes
Ingredient amounts change with yield. Follow the recipe instructions for times, temperatures, and equipment.
- 8.0 oz (227.0 g)mascarpone, cold
- ½ cup (60.0 g)confectioners' sugar, sifted
- 1 ½ cups (360.0 ml)heavy cream, cold
- ⅛ tspfine sea salt
- ⅓ cup (90.0 g)pistachio paste
- 2.0 tsp (10.0 ml)VanillaGoods pure vanilla extract
Make it at home
- Must-have Piping Bags & Tips Set Fill and pipe neatly, no ziplock-bag mess. View on Amazon › (opens in a new tab)
- Makes it easier OXO Bent Icing Spatula Smooth, even frosting and filling with a flick of the wrist. View on Amazon › (opens in a new tab)
- Specialty ingredient SICANIA Pistachio Cream Real Sicilian pistachio for full, nutty flavor. View on Amazon › (opens in a new tab)
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Instructions
- In a chilled bowl, beat the mascarpone, confectioners' sugar, pistachio paste, salt, and vanilla on low speed just until smooth.
- Add the cold cream and whip on medium-high to stiff peaks, 2 to 3 minutes. Don't overwhip; mascarpone can turn grainy.
Tips
- Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
- Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.
- Storage: Refrigerate the frosting and frosted cakes for up to 3 days.
Recipe FAQ
How long does it take to make pistachio mascarpone frosting?
Plan on 15 minutes of prep. It makes about 4 cups; frosts 24 cupcakes or a two-layer 8-inch cake.
How should I store pistachio mascarpone frosting?
Refrigerate the frosting and frosted cakes for up to 3 days.
Can I use a different form of vanilla?
use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Estimated · per serving
Nutrition
Per serving = 1 of 24 servings this recipe makes.
124
Calories / serving
11.4g
Fat
4.4g
Carbs
1.4g
Protein
3.7g
Sugar
Whole recipe (24 servings): ~2976 cal · 274g fat · 106g carbs · 34g protein · 89g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Per serving · 124 calories
What it takes to burn one serving
- Brisk walking 23 min·1.3 mi·~2700 steps
- Walking uphill or incline treadmill 17 min·0.9 mi·~1700 steps
- Moderate cycling 13 min·2.6 mi
- Swimming laps 17 min
- Jogging 12 min·1.0 mi·~1900 steps
- Stair climbing 11 min·~1000 steps
- Dancing 20 min
- Bodyweight circuit training 13 min
- Cleaning, errands, or playing with the dog 29 min
Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.
Made with VanillaGoods
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