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Fluffy and Irresistible Tiramisu Frosting

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Tiramisu Frosting

This tiramisu frosting could dress up even the most drab of cupcakes.  It’s a Swiss meringue buttercream frosting recipe, which means that it’s silky smooth and not overly sweet.  However, this tiramisu frosting trades some of the butter for mascarpone cheese and is finished with rum, espresso, vanilla, and a dusting of cocoa powder.

Tiramisu Frosting

I created tiramisu cupcakes back in 2010.  As those of you who have baked and raved about them know, the cupcakes are time-consuming to make.  They begin with homemade ladyfingers and then they are layered with a marscapone topping, whipping cream, and chocolate shavings.  We don’t always have the energy in our lives for major kitchen projects.  So, I wanted to create a tiramisu frosting that would bring the essence of  tiramisu to any cupcake.   This frosting does the job so well that the cake itself can almost be an afterthought.  You can even use a cake mix (shhh… you didn’t hear that from me).  If you do have that extra bit of time, though, I suggest piling the tiramisu frosting high atop my ultimate chocolate cupcakes for a mind-blowing match.

If you’ve never made Swiss meringue buttercream frosting before, there a few tips and tricks to know that make the whole process go smoothly.  Rather than walk you through them here, I’m going to point you to the best tutorial on Swiss meringue buttercream that I know of, Joshua Russell’s Modern Buttercream course on Craftsy.  The buttercream class is absolutely free and, even if you’ve never made Swiss meringue buttercream before, you’ll come out of the course with confidence.  Should you still encounter problems along the way, the Craftsy community is fabulously supportive – there is a side panel on the course interface for questions and answers – just add yours to the mix and someone in the community is bound to get it answered for you.  As you can see below, no question is too basic.

modern buttercream screen capture 2

If you are already a Swiss meringue buttercream expert, you still may get a tip or two about frosting preparation by taking the course.  I always learn something new every time I watch someone else bake.

As part of the Craftsy course, you can download the Swiss meringue buttercream frosting recipe (it’s a PDF that you can easily print and reference).  You’ll need that recipe to make this tiramisu frosting, so go get it and come on back!

Tiramisu Frosting
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Tiramisu Frosting


Use all of the ingredients in Joshua Russell's buttercream recipe found in the materials section of the Craftsy Modern Buttercream course with the exceptions and additions noted below.

  • Butter: Replace 1/3 of the butter with room temperature mascarpone cheese. So instead of using the full six sticks of butter, use four sticks of butter (2 cups) and 1 cup marscarpone cheese.
  • Vanilla: Instead of 2 tablespoons of vanilla extract use 1 tablespoon dark rum, 1 1/2 teaspoons instant espresso powder, and 1 teaspoon vanilla extract.
  • Cocoa: After piping on cupcakes or cake dust frosting with cocoa powder.


  1. Follow the instructions in Joshua Russell's buttercream recipe, making the changes noted above.

Note: This post was sponsored by Craftsy, however the words are all mine.  I truly adore this tiramisu frosting recipe and I can’t wait to hear your comments after you try it!

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7 comments on “Fluffy and Irresistible Tiramisu Frosting”

  1. martha says:

    Love it! could you tell what tip did you use for the topping? is beautiful!! Thanks!

  2. Darlene says:

    I used this recipe today on Chocolate Espresso cupcakes and it is AMAZING! This is the first time I’ve ever used Mascarpone cheese and doubt I’ll use regular cream cheese again. :)

    Thank you!

  3. Marie says:

    what tip did you use to decorate the tiramisu frosting?

  4. kirti bhave khashu says:

    Hello I am Kirti, all the way from Pune India. Many many thanks for your recipe,it turned out yum! thanks to internet,I could connect and learn so much from you! Thanks once again!much love,kirti.

  5. Ruby says:

    Hi there,
    the recipe sounds delicious. I was wondering, if this buttercream can sit out in the open like regular Swiss meringue buttercream?

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