This mascarpone buttercream is simply delicious and perfect for everything from frosting cakes and cupcakes to filling a cake roll, stuffing french toast or serving as a decadent fruit dip. It is rich, creamy and perfectly sweet.
Let’s get started…
The most important step in making a light, creamy buttercream is to make sure that the ingredients are softened to room temperature. If you try to whip cold cream cheese or mascarpone, you will have a lumpy consistency and the ingredients will not completely combine, so set the mascarpone and butter out a few hours before you want to make this buttercream.
Begin by whipping 8 ounces of softened mascarpone with 6 tablespoons of softened salted butter, 2 tablespoons of heavy cream and 1 teaspoon vanilla extract until creamy. Mascarpone does not need to be whipped very much to become creamy, so only mix the ingredients until everything comes together.
Let’s talk about sifting confectioners sugar. This seems like an unnecessary step, but it is crucial in achieving a smooth, creamy consistency. If that is not important to you then feel free to skip the sifting.
If you are unsure about just how much confectioners sugar you will need for a recipe like this one, you can sift the confectioners sugar directly into the bowl you are mixing in, but if you know you will need a specific amount then I prefer sifting the sugar into a separate extra large bowl, so you can work quicker.
Add between 1 1/2 and 2 cups of sifted confectioners sugar and mix until fully incorporated. Adding 1 1/2 cups will result in a looser, more creamy and subtly sweet buttercream. Adding the full 2 cups will give you a little thicker and sweeter buttercream, so taste as you go and stop adding the sugar when you are happy with the flavor and texture.
Although this mascarpone buttercream is softer than it sweeter, stiffer frosting friends, it will hold it shape when piped and chilled. If you keep it at room temperature before serving, it will relax out of the original shape over time. So, if you want to pipe a beautiful swirl over your cupcakes or use this buttercream to fill a cake roll like my favorite pumpkin roulade then let it sit in the refrigerator until you are ready to show it off to your lucky friends and family.
If you love the beautiful flavor of mascarpone then make a batch of this mascarpone buttercream and swirl it over your favorite chocolate cupcakes, spoon some over your pancakes and french toast and dip a big juicy strawberry into whatever you have left.
You are going to love this buttercream…
Mascarpone Buttercream
Ingredients
- 8 ounces of mascarpone, softened
- 6 tablespoons of salted butter, softened
- 2 tablespoons of heavy cream
- 1 teaspoon of vanilla extract
- 1 1/2-2 cups of confectioners sugar, sifted
- a pinch of salt
Instructions
- Use an electric hand mixer to whip 8 ounces of softened mascarpone with 6 tablespoons of softened butter, 2 tablespoons of heavy cream, a teaspoon of vanilla extract and a pinch of salt until creamy
- Add confectioners sugar 1/2 cup at a time until the consistency is thick and creamy (between 1 1/2 - 2 cups)
- Pipe onto cupcakes or cakes and chill to set or serve at room temperature
