Description
A rich and creamy chocolate mascarpone buttercream perfect for frosting cakes, cupcakes, or filling pastries. It blends the deep flavor of cocoa with the tangy smoothness of mascarpone cheese.
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz mascarpone cheese, softened
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2–4 tbsp heavy cream (as needed for consistency)
Instructions
- In a large mixing bowl, beat the softened butter until smooth and creamy.
- Add the mascarpone cheese and continue beating until well combined.
- Sift in the powdered sugar and cocoa powder, then mix on low speed until incorporated.
- Add the vanilla extract and salt, mixing to combine.
- Gradually add heavy cream, one tablespoon at a time, until desired consistency is reached.
- Beat the buttercream on high speed for 2-3 minutes until light and fluffy.
- Use immediately to frost or store in the refrigerator until ready to use. Let it come to room temperature and re-whip if needed before using.
Notes
- Ensure butter and mascarpone are at room temperature to avoid a lumpy texture.
- For a darker chocolate flavor, use Dutch-processed cocoa.
- If the buttercream is too soft, chill it briefly before using.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 18g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg