Chocolate Mascarpone Buttercream
The most delicious chocolate buttercream ever, made with mascarpone.
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
In a bowl or a stand-mixer fitted with the paddle attachment, beat butter for a good 5 minutes until very light and fluffy.
- 2
Add vanilla and salt, beat to combine.
- 3
Add mascarpone and beat for another 2-3 minutes, until well incorporated. It will look grainy and strange – don’t fret.
- 4
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.
- 5
Add milk and cooled chocolate, stir to combine.
- 6
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).