Peanut Butter and Mascarpone Frosting

You just found your new favorite frosting recipe. I’m that confident you’ll love this!

I know there are so many different types of frosting, and yes, this might not be the best when paired with lemon cake. But still, this Peanut Butter and Mascarpone Frosting is so damn good you’ll be eating it with a spoon.

I first came across this recipe last year when I was looking to spoil my Swedish friend. She was coming to visit and has a deep love for peanut butter. BakerGirl absolutely hit the nail on the head here - it’s creamy, not overly sweet, and pipes like a dream!

My only modification was to remove the coffee in the frosting. For me, it just wasn’t tasting quite right.

As you can see in the picture, I used it on top of a decadent mud cake and drizzled it with some salted caramel.

What You’ll Need

You can make this easily by hand, provided you’re starting with room temperature ingredients. Soft butter is a must here, so it incorporates without leaving any bits behind. Of course, you’re free to use a mixer or hand mixer too!


300 grams peanut butter
100 grams butter
70 grams powdered sugar
250 grams Mascarpone cheese\


  1. Stir the soft peanut butter with the butter and powdered sugar. When the sugar has been mixed in, you can switch to a whisk or start the mixer. 
  2. Beat this until light and fluffy - about 2-3 minutes. 
  3. Add the mascarpone cheese and beat for another 2-3 minutes. 
  4. Put the frosting in the fridge for at least an hour before using.

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