Classic Mascarpone Buttercream Frosting is a timeless recipe every baker should master. This elegant frosting blends the delicate creaminess of mascarpone cheese with the richness of whipped butter, creating a smooth and balanced texture that’s simply irresistible. Perfect for cakes, cupcakes, or even filling macarons, it’s light yet indulgent, sweet but never overwhelming.
Mascarpone, the beloved Italian cream cheese, has been treasured for centuries in desserts like tiramisu. When folded into buttercream, it transforms into a frosting that is both sophisticated and versatile. Unlike overly sweet versions, Classic Mascarpone Buttercream Frosting highlights mascarpone’s natural richness, making it ideal for refined celebrations or everyday baking alike.
Whether you’re piping elegant swirls on cupcakes, spreading it generously between cake layers, or creating a polished finish for a celebration dessert, this recipe delivers consistently silky results. With just a few ingredients and simple steps, you’ll create a frosting that feels bakery-quality yet is easily achievable at home.
Recipe Yield: 4 cups (enough to frost 12–14 cupcakes or a 2-layer cake)
INGREDIENTS
1 cup unsalted butter, softened
8 oz mascarpone cheese, cold
3–4 tbsp heavy cream, cold
4 cups powdered sugar, sifted
2 tsp pure vanilla extract
1 pinch fine sea salt
INSTRUCTIONS
1. Cream the butter:
In a stand mixer fitted with the paddle attachment, beat softened butter on medium speed for 3 minutes until pale and fluffy.
2. Add mascarpone:
Reduce speed to low and add cold mascarpone cheese. Mix just until combined to keep the texture smooth.
3. Incorporate sugar:
Gradually add sifted powdered sugar, mixing on low until fully blended. Scrape down sides of the bowl as needed to prevent lumps.
4. Flavor and adjust:
Mix in vanilla extract and sea salt. Drizzle in cold heavy cream, 1 tablespoon at a time, until desired consistency is reached.
5. Whip to finish:
Increase speed to medium-high and whip for 1–2 minutes until buttercream is light, airy, and silky. Avoid overmixing to prevent mascarpone from breaking.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Keep Mascarpone Cold: Cold mascarpone holds its structure better and prevents the buttercream from becoming runny.
- Sift the Sugar: Sifting powdered sugar ensures a smooth, lump-free frosting perfect for piping or spreading.
- Don’t Overwhip: Once light and fluffy, stop mixing to keep the mascarpone from curdling.
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