Chocolate Mascarpone Buttercream

Why You’ll Love This Recipe

Chocolate Mascarpone Buttercream is a rich, creamy, and indulgent frosting that blends the smooth tang of mascarpone cheese with the decadence of chocolate and the fluffiness of traditional buttercream. Perfect for frosting cakes, cupcakes, or even spreading on cookies, this buttercream offers a luxurious texture and a balanced flavor that isn’t overly sweet. It’s ideal for special occasions or whenever you want to elevate your dessert game.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted buttermascarpone cheesepowdered sugardark or semi-sweet chocolate (melted and cooled)vanilla extractpinch of saltheavy cream (optional, for adjusting consistency)

directions

Ensure the butter and mascarpone cheese are at room temperature before starting.

In a mixing bowl, beat the butter until creamy and smooth.

Add the mascarpone cheese and continue beating until fully combined and fluffy.

Gradually add the powdered sugar, beating on low speed until incorporated, then increase to high and beat until light and airy.

Add the melted and cooled chocolate, vanilla extract, and a pinch of salt. Mix until smooth and uniform in color.

If the buttercream is too thick, add heavy cream a tablespoon at a time until desired consistency is reached.

Use immediately to frost cakes or cupcakes, or store as needed.

Servings and timing

This recipe yields enough to frost one 9-inch layer cake or 12–18 cupcakes.Preparation time: 15 minutesTotal time: 15 minutes

Variations

Add a teaspoon of espresso powder to deepen the chocolate flavor.

Use white chocolate instead of dark for a different flavor profile.

Add a splash of liqueur such as Baileys or Kahlúa for an adult twist.

Use salted butter for a slightly savory balance.

storage/reheating

Store Chocolate Mascarpone Buttercream in an airtight container in the refrigerator for up to 5 days.Allow it to come to room temperature and rewhip before using.Freeze for up to 1 month. Thaw overnight in the fridge and beat until smooth before using.

FAQs

Can I use cream cheese instead of mascarpone?

Yes, but the flavor and texture will be slightly tangier and firmer.

Why is my buttercream curdling?

This can happen if ingredients are too cold. Let everything come to room temperature before mixing.

Can I use cocoa powder instead of melted chocolate?

You can, but it will yield a drier, less rich buttercream. Adjust by adding more cream if needed.

Is this buttercream pipeable?

Yes, it holds its shape well and is perfect for piping decorations.

Can I color this buttercream?

It’s chocolate-based, so any added color will mix with the brown. Use only if a deep tone is acceptable.

Is it overly sweet?

No, the mascarpone adds a subtle tang that balances the sweetness beautifully.

Can I make it dairy-free?

Substitute with dairy-free butter and a vegan mascarpone alternative, though texture may vary.

Will it crust over like American buttercream?

No, it remains soft and creamy, more like a whipped frosting.

Is this good for warm weather?

It’s best kept cool as mascarpone can soften quickly in heat.

Can I make it ahead of time?

Yes, prepare and refrigerate it in advance, then rewhip before using.

Conclusion

Chocolate Mascarpone Buttercream is a dreamy, velvety frosting that combines the richness of chocolate with the creamy tang of mascarpone for a truly elegant finish. Whether you’re frosting a birthday cake or dressing up cupcakes for a celebration, this buttercream is sure to impress with its taste and texture. Once you try it, it may become your go-to chocolate frosting.

Print