Description

This ultra-luxurious Chocolate Mascarpone Buttercream is a silky-smooth, chocolate-rich frosting that blends the decadent flavors of mascarpone cheese, butter, and cocoa. Perfect for cakes, cupcakes, or simply as a luscious filling, this frosting is airy, not overly sweet, and pipes like a dream. Elevate your baking with this quick, showstopping chocolate buttercream that’s sure to impress!

Ingredients

Units Scale

For the Buttercream Base

1 cup (226g) unsalted butter, softened to room temperature
8 oz (225g) mascarpone cheese, cold
1/4 teaspoon fine sea salt
2 teaspoons pure vanilla extract

For the Chocolate Flavor

1/2 cup (45g) unsweetened cocoa powder, sifted
2 1/2 cups (300g) powdered sugar, sifted

To Adjust Consistency

2–4 tablespoons heavy cream or milk, as needed

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Instructions

Cream the Butter and Mascarpone: In a large mixing bowl, beat the softened butter on medium speed for about 2 minutes until pale and creamy. Add the cold mascarpone cheese and continue beating for another 1-2 minutes, until smooth and fully combined. Avoid overbeating to keep the mascarpone from becoming grainy.
Add Flavorings: Add the salt and vanilla extract. Beat briefly until incorporated.
Incorporate the Cocoa Powder and Sugar: Sift together the cocoa powder and powdered sugar. Add half of this mixture to the bowl and beat on the lowest speed to prevent clouds of sugar, just until mostly combined. Add the remaining cocoa and sugar, and mix again on low until incorporated, then beat on medium-high for 1-2 minutes until fluffy and well mixed.
Adjust Consistency: If the buttercream seems too thick or stiff, add heavy cream or milk one tablespoon at a time and beat until your desired consistency is reached—creamy, smooth, and spreadable. If the mixture is too soft, chill briefly and re-whip as needed.
Use or Store: Use the buttercream immediately to frost cooled cakes, cupcakes, or as a filling. If not using right away, chill in the fridge and briefly re-whip before use to restore smoothness.

Notes

Mascarpone adds a creamy tang and lighter texture compared to regular buttercream—keep it cold to prevent splitting.
Avoid overbeating after adding mascarpone; too much mixing can cause the texture to break.
Sifting cocoa powder and powdered sugar ensures a lump-free, silky buttercream.
This recipe pipes beautifully and holds its shape for decorations.
If making ahead, store in an airtight container in the fridge for up to 3 days, and bring to room temperature before use.

Nutrition

Serving Size: 2 tablespoons
Calories: 163
Sugar: 14g
Sodium: 26mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 1g
Cholesterol: 32mg