This really depends on your preference for sweetness and what you want to do with the buttercream. When you’re ready to use it again, let it thaw completely in your fridge, then a bit at room temperature and then re-whip it before using. They are definitely onto something! My daughter is also a fan, as when I went to take a photo of her with the chocolate cake she immediately reached for the mascarpone frosting. Mocha Buttercream Stir 1 TBSP instant espresso powder into your heavy cream until it is dissolved. If you need to keep things budget-friendly. If I was making this for a wedding not realizing the trash this is I would be so mad. Notes: : *If you do not want to use mascarpone cheese you can leave it out and increase the amount of butter by 8 oz. Notes: : *If you do not want to use mascarpone cheese you can leave it out and increase the amount of butter by 8 oz. It’s hard to believe my baby is becoming a toddler – this past year has been a whirlwind, with lots of ups and downs, but looking at her now, on her 1st birthday, definitely makes it all worth it. Though not absolutely necessary, this is also a very acceptable time to use high quality European style butter.

Chill a large mixing bowl in the fridge (optional, but strongly encouraged).

While your butter, mascarpone, & heavy cream are whipping, measure out 1 cup of cocoa powder (you can use natural or dutch-processed cocoa powder) and sift it. See the notes section of the recipe for a few variation ideas! You might make wedding cakes, but judging from your attitude you’re single and not by choice…you’re despicable. Can I use this recipe to pipe in a letter cake? This recipe is amazing and specially for people who doesnt like a regular American buttercream that is so sweet can’t even eat it. The process of creaming the butter and mascarpone is a key part of that, but sifting your powdered sugar is also an important part of this! Save my name, email, and website in this browser for the next time I comment. Seems like a great filling for them. My favorite is the almond extract for a wedding cake. You have successfully subscribed to our newsletter. If making the chocolate version, also add the cocoa. Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should.

I am not new to baking but this frosting is more trouble than it is worth. Learn how your comment data is processed. Always keep whipping a broken buttercream and it should come back together (it can take several minutes)- it’s pretty forgiving in that way if you keep on whipping. unsweetened cocoa powder (I use Dutch-processed). It should be ok if you frost the cupcakes before transporting as long as the box doesn’t move much, and the temperature isn’t too hot. It ends up tasting rich and luxurious, but not overly sweet or buttery. The very best way to ensure you have perfectly room temperature ingredients for your buttercream is to leave them out on the counter overnight. In general, I would recommend a total of 5 cups of frosting for three 8 or 9 inch round layers and 4 cups for two layers. You also don’t want ingredients that you nuked in the microwave a little too long and are warm or even hot. Required fields are marked *, Rate this recipe I’m wondering if theres any way to make the frosting, chill it while tansporting (e.g. Then I put it in the fridge and now when I pulled it out it’s super stiff and it’s like sweet butter.. how do I save this?!

Before you start the process of adding the sugar into your buttercream, you really want to cream the fats together for a good amount of time, about 5 minutes. Hi! Simple. But I am a child of the 80’s/90’s who honestly didn’t know until I was in college that the big tub of spreadable “butter” in our refrigerator growing up wasn’t really butter, it was margarine. Basically you’d just be adding cocoa powder to your buttercream. I may be well on my way to becoming a frosting person with this one!
Vanilla is an obvious choice, but you could use this recipe as a base to make many other flavor options. This is absolutely garbage. Cant wait to try this recipe. Frankly, it’s hard to imagine something that it wouldn’t go well with, but I suppose I’m slightly biased. Copyright 2020 - Pretty. If it doesn’t come together easily, you can use the paddle attachment, and switch to the whisk attachment before adding the heavy cream. And even at the full amount of sugar I didn’t find this buttercream to be as sickeningly sweet as many other recipes out there. I first learned about using mascarpone in buttercream from an interview with the owners of the famed Robicelli’s Bakery in Brooklyn.


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