Mascarpone Buttercream Food

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.

MASCARPONE CREAM

Steps:

• Chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this mascarpone cream whip up better.
• Place 1 cup (8 oz.) of cold, drained mascarpone cheese into the chilled mixing bowl and mix on a medium low speed until smooth.
• Pour in 1 cup of powdered sugar, and mix on low at first to avoid powdered sugar clouds / explosions. Increase the speed to medium high once the powdered sugar is incorporated and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.
• Add in 1 tsp of vanilla extract or vanilla bean paste, then turn the mixer to a medium high speed and gradually pour in 2 1/2 cups of cold heavy cream. I like to do this in about 4 additions and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.
• Watch the mixture closely once the heavy cream is fully mixed in. It should thicken and take shape shortly after this (mine usually does within about 30 seconds of add in all the heavy cream). Take care not to over-mix this mascarpone cream!! If you do it can become soupy and sadly you won't be able to fix it.
• As soon as you see the frosting start to take shape, turn off your mixer and do a quick whisk test. Dunk your whisk attachment into the cream, then put it up and flip it upside down. The mascarpone cream should keep its shape and form a nice peak. If it doesn't, continue to mix on a medium high speed in 15-30 second intervals until it does.
• This mascarpone cream can be used to frost cupcakes, decorate layer cakes, or even top cookies, ice cream, and pies! It pipes well and can be stored in the fridge for up to 2 days in an airtight container.