Marscapone Buttercream Recipes

CREAMY MASCARPONE FROSTING

Steps:

• Let mascarpone stand at room temperature for 30 minutes.
• Beat butter and cream cheese with a mixer on medium-high speed until pale and fluffy. Beat in confectioners' sugar, vanilla, and orange zest until combined. Beat in mascarpone until just combined.

MASCARPONE BUTTERCREAM

Steps:

• In the bowl of a stand mixer, combine the butter & mascarpone cheese.
• Add the powdered sugar and on the lowest setting, begin to combine the sugar.
• Add the vanilla, salt and 3 tbsp of milk. Increase the speed to high and beat for 1min. If the frosting feels too thick, add more milk until it is creamy, smooth & spreadable.
• Refrigerate for 15min prior to frosting your cake. Promptly return cake to the fridge if not serving immediately.

MARSCAPONE BUTTERCREAM

Steps:

• Place egg whites and sugar in a heat proof bowl and place over a pot of simmering water.
• Heat whites while whisking continuously until they are hot and sugar has completely dissolved (or 60*C).
• Remove whites from the heat and - using an electric mixer with a whisk attachment - whip on medium high speed until whites are completely cooled and have formed medium stiff peaks.
• Add butter in chunks, creaming well between each addition.
• When butter is fully used, and the curdled look changes to a smooth satin look, add the marscapone and vanilla, whip until well combined.

VANILLA MASCARPONE CREAM

Steps:

• Using an electric mixer, whip marscarpone with cream and sugar until thick like firmly whipped cream. Add vanilla. Cover and chill until needed, up to 2 days. (Remove from fridge and bring to room temperature just before serving, optional).