This whipped vanilla frosting is light, fluffy, and completely butterless—made with white chocolate, mascarpone, and a touch of gelatin for stability. It tastes just like vanilla bean ice cream and pipes beautifully onto cupcakes or cakes.
Ingredients
- 8 oz high-quality white chocolate chopped
- ½ cup heavy cream hot
- 5 tbsp heavy cream cold
- ¼ tsp salt
- 1 tbsp + 1 tsp vanilla bean paste (vanilla extract works too)
- ¼ cup full-fat mascarpone cheese cold
- 1 ¼ tsp powdered gelatin
- 2 tbsp cold water to bloom
Instructions
- Stir together 1¼ tsp powdered gelatin and 2 tbsp cold water in a small bowl. Let sit 5–10 minutes. Set aside.
- Heat the ½ cup heavy cream until steaming, do not boil.
- In a large bowl, combine the chopped white chocolate and salt. Pour the hot heavy cream over the chocolate.
- Let sit 2 mins, then stir gently until smooth. Use an immersion blender if needed.
- Microwave the bloomed gelatin for 5 seconds until just liquefied.
- Stir into warm ganache until fully dissolved.
- Add in 5 tbsp cold cream and vanilla bean paste until glossy, smooth and fully emulsified.
- Refrigerate 6+ hours or overnight until thick like pudding.
- Add ¼ cup cold mascarpone to the mixture, then whip on medium-low speed until fluffy and holding soft-stiff peaks. Go slow, dont rush this process.
- Stop the second it holds shape—overwhipping will break the emulsion. Enjoy!
Video
Notes
- Use high-quality white chocolate bars, not chips. Chips often contain stabilizers and oils that prevent proper melting. Look for “cocoa butter” listed as the first or second ingredient—this ensures smooth melting and a stable ganache.
- Do not overwhip once the frosting holds peaks—stop immediately to avoid splitting.
- Store in the fridge for up to 3 days. Rewhip gently on low if needed before piping.
- This recipe makes enough to frost 12 cupcakes generously or fill and top a 6-inch cake.
- For color, use gel or powder food coloring. Avoid liquid coloring to prevent texture issues.
Nutrition
Nutrition Facts
Whipped Vanilla Frosting
Amount per Serving
Calories
182
% Daily Value*
Fat
14
g
22
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
3
g
Cholesterol
27
mg
9
%
Sodium
73
mg
3
%
Potassium
69
mg
2
%
Carbohydrates
12
g
4
%
Fiber
0.04
g
0
%
Sugar
12
g
13
%
Protein
2
g
4
%
Vitamin A
309
IU
6
%
Vitamin C
0.2
mg
0
%
Calcium
55
mg
6
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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