This frosting is very different from most other cream cheese frostings because it’s lightened with mascarpone and whipped cream. If you prefer a sturdier frosting, simply omit the whipped cream.–Bea Vo


If your frosting is too soft to pipe into swooping swirls and curving curls, you can pop it into the fridge for 30 minutes.

A close view of swirled cream cheese frosting.

Homemade Cream Cheese Frosting

5 / 4 votes
Cream cheese frosting is a universal favorite, getting dolloped on cakes from carrot to red velvet and anything in between. This version from Bea Vo adds mascarpone to lighten it up, as well as whipped cream. Creamier, cheesier, lighter, and fluffier. What are you waiting for?
David Leite
Servings12 servings
Calories211 kcal
Prep Time15 minutes
Chill15 minutes
Total Time30 minutes


  • 1 cup heavy cream, very cold
  • 3/4 cup mascarpone
  • 3/4 cup cream cheese
  • 3/4 cup confectioners’ sugar, sifted
  • 2 teaspoons vanilla extract


  • In a large bowl, whisk or beat the heavy cream until stiff peaks form.
  • In another bowl, beat the mascarpone, cream cheese, confectioners’ sugar and vanilla until well combined.
  • Add 1/3 of the whipped cream to the cream cheese mixture and beat until combined. Gently fold in the rest of the whipped cream until thoroughly combined. Cover and refrigerate for at least 15 minutes before using.
Tea with Bea

Adapted From

Tea with Bea

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Serving: 1 portion (1/4 cup)Calories: 211 kcalCarbohydrates: 9 gProtein: 2 gFat: 19 gSaturated Fat: 11 gCholesterol: 57 mgSodium: 61 mgSugar: 8 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2011 Bea Vo. Photo © 2021 Robert Gubbins. All rights reserved.

Recipe Testers’ Reviews

This homemade cream cheese frosting is awesome. I’m not a frosting person, but I was eating this straight with a spoon!

This homemade cream cheese frosting is just sweet enough, though I didn’t add the heavy cream as I prefer a thicker frosting.

A creamy, cream-cheesy frosting. It looked marvelous (despite my poor frosting capabilities) and I definitely need to try it again.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

Hungry For More?

5 from 4 votes (4 ratings without comment)

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