Chocolate Mascarpone Buttercream
The most delicious chocolate buttercream ever, made with mascarpone.
Ingredients
- 2 sticks or 226g sticks unsalted butter softened
- 8 oz or 226g mascarpone cheese
- 3 cups or 390g organic powdered sugar sifted
- 2/3 cup or 60g dutch process cocoa sifted
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons milk as needed
- 1/4 cup or 50g dark chocolate chopped, melted and slightly cooled
Instructions
- In a bowl or a stand-mixer fitted with the paddle attachment, beat butter for a good 5 minutes until very light and fluffy.
- Add vanilla and salt, beat to combine.
- Add mascarpone and beat for another 2-3 minutes, until well incorporated. It will look grainy and strange – don’t fret.
- Sift in the powdered sugar and cocoa straight in or into another bowl then add and beat, scraping down and ensuring all the butter at the bottom is incorporated. Beat for about 3 minutes. The buttercream will be dark at first but after beating will turn a shade or two lighter.
- Add milk and cooled chocolate, stir to combine.
- If not using immediately, place in an airtight container in the fridge. When ready to use, allow to sit at room temperature for about an hour or melt briefly in the microwave (no more than 20 seconds).
Notes
Recipe makes enough to cover a 2 layer 8" cake.