That kind of whipped cream loses its shape as it sits, and eventually gets melty and less than appetizing. There are a few key elements to this mascarpone whipped cream: One time I made a half batch of this and just sat down on the couch and ate it with a large spoon, right out of the mixing bowl. 🙂. People couldn’t get enough of my cakes, my 23 year old daughter just wanted to sit with a bowl of the buttercream!! Any advice as to adjustments or methods. Ideally, you will let your butter, mascarpone (if using), and cream sit out for 2 hours at the very least before making your beautiful fluffy buttercream. The whipping will warm up the cold cream that you used and will eventually smooth out and come back together. Continue onto step 1 of the recipe. Your email address will not be published. I love that this recipe doesnt use so much butter like traditional frosting. The mascarpone in this recipe is key and is the ingredient that really helps to balance the flavors of this frosting. 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. Hi Jessica, it is not ruined! I start melting at that point, so you can’t blame the whipped cream. Light and fluffy and made with only 4 ingredients, it’s everything you want a frosting to be. Chill a large mixing bowl in the fridge (optional, but strongly encouraged). PERFECTLY smooth, not-too-sweet buttercream frosting! 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. This truly is the best buttercream for several reasons: it is insanely silky smooth and fluffy, has just the right amount of sweetness, can be piped and hold its shape, and has a good balance of butter flavor without being overwhelming. If you are already a buttercream lover, using mascarpone in this recipe is totally optional. Thank you!! Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. Cupcakes, cake, ice cream, pie, brownies, hot chocolate, fruit, your face, macaroni and cheese… wait, not that last one. It can stay out for a few hours when serving your cake or cupcakes, but then the baked good does need to be refrigerated. I wouldn’t want to eat one of your cakes even if it tasted great because your attitude is so sour. Grilled Peaches with Cinnamon Mascarpone Whipped Cream & Honey, Nielsen-Massey Madagascar Bourbon Vanilla Extract, No Churn Homemade Americone Dream Ice Cream, Fluffernutter Cookies (Peanut Butter and Fluff). I have to be honest here, I have never liked frosting. Hi, I am unsure whether the mascarpone will hold up in hot temps but I’d be nervous to try it. So I tossed it out and made a new batch. Though not absolutely necessary, this is also a very acceptable time to use high quality European style butter. This stabilized whipped cream is my all-time favorite, and it can be ready in 15 minutes! But as much as I LOVE butter, and I do really love butter, there truly is such a thing as too much butter flavor. Basically you’d just be adding cocoa powder to your buttercream. Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. With this easy chocolate mascarpone frosting recipe you can have your celebration cake decorated in under 30 minutes. I thought I read the recipe incorrectly. Thank you. If you are like me, and are on the hunt for a buttercream frosting that doesn’t make your stomach churn, then this is not optional! It’s my default, go-to recipe. Frankly, it’s hard to imagine something that it wouldn’t go well with, but I suppose I’m slightly biased. This isn’t the kind of whipped cream you get from an aerosol can. Whisk until desired consistency is reached; for a frosting that holds its shape well whisk until stiff peaks – keep whisking until the peaks stand straight up and appear firm when beaters are lifted up. You might just have to beat it for a bit longer for it to be silky smooth. You also don’t want ingredients that you nuked in the microwave a little too long and are warm or even hot. I made an American buttercream first, and after adding half of the powdered sugar (which already seemed like a lot), I tasted it and was horrified at how sweet it was – it literally hurt my teeth! You’ll find mascarpone cheese in savory meals like baked pasta dishes to add a rich and creamy element. It can look a bit off-white. I first learned about using mascarpone in buttercream from an interview with the owners of the famed Robicelli’s Bakery in Brooklyn. Keywords: whipped cream, whipped cream frosting, easy whipped cream, easy frosting, stabilized whipped cream, mascarpone whipped cream, Tag @stressbaking on Instagram and hashtag it #stressbaking. All Rights Reserved. That’s what happens when the butter solidifies in the fridge in any buttercream. Use immediately, or you can also put it in an airtight container in the refrigerator for up to 1 week. Don’t give up! My only complaint….. we are all going to put so much weight on! Hi Charlie, I have a recipe for you! This is the best buttercream because it is not sickeningly sweet or overly rich like many buttercream frostings, it works well for cupcakes or cakes, pipes out easily, is silky smooth and fluffy, and holds its shape well! I usually use Swiss buttercream for any American recipe calling for buttercream or frosting with cream cheese ( cream cheese here is Nothing like American cream cheese). ★☆ But once you make this, you will in no way judge me. The frosting tastes almost like a chocolate whipped cream, but more complex in flavor because of the mascarpone. Celebrations are my favorite occasions to bake, sharing the joy I get in the kitchen, and the sweet treats, with those closest to me. Once you get stiff peaks stop, otherwise the cream splits and your frosting will have a grainy texture. Best buttercream ever! Is this enough cream for a double layer cake? See the notes section of the recipe for a few variation ideas! I would melt chocolate over simmering water and cool to room temp but was wondering if the chocolate fat content would require a reduction to the butter quantity.. It is extremely important that your ingredients are at room temperature before staring this process or your butter will break. They are probably just jealous of the blogger. In the case of this whipped cream, I’m using at as a stand in for cream cheese. I normally make Italian Buttercream which is nice but wanted to try a not so sweet American Buttercream option for those that like it. 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. I have a recipe for it on my site! Notes: : *If you do not want to use mascarpone cheese you can leave it out and increase the amount of butter by 8 oz. “Too rich in butter flavor.” Who am I? With the mixer running on medium speed, add your powdered sugar 1/4 cup at a time until you have incorporated 2 cups of it. Pumpkin Spice Buttercream Add 2 tsp pumpkin pie spice after you have added your sugar and beat until incorporated. I’m Leslie and I use baking as an outlet for relieving stress and anxiety to provide you with easy to follow homemade recipes and a little humor. I’ve had to bake more batches of cakes than ever. Do not waste your time or money. Will it hold for 6-7 days before eating? It ends up tasting rich and luxurious, but not overly sweet or buttery. This classic recipe is one of my favorites and will hold its shape much longer than this chocolate mascarpone frosting. When it comes to frosting or whipped cream, the first thing I always do is assess if my favorite mascarpone frosting would be a good fit. I think it would hold up well but don’t hold me to that! Now increase speed to high and whip until stiff peaks form – it may take a little while, so be patient! Notify me via e-mail if anyone answers my comment. The cake I plan to make is plain white with green airbrushed leaves. I’m SO glad I found this recipe. This sounds great. You will notice as you whip your butter that the yellow color becomes more and more pale. Don’t over-whip the mixture because you’ll end up with a weird butter! Almond Buttercream (perfect for wedding cakes) Add 1/4 tsp almond extract after you have added your sugar and beat until incorporated. Buttercream is one of those recipes with very few ingredients. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula. What would I use to make a milk chocolate buttercream? It’s light, airy, and super easy to pipe with any kind of decorating tip. So don’t top it until just before serving! I’m here to tell you, this frosting is it. I have a recipe for both on my site! 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. Since I haven’t made this in cannolis before I’m not sure. Yes, that will work! This really depends on your preference for sweetness and what you want to do with the buttercream. If the butter is too cold or too warm when you begin whipping it, it will cause the emulsion to break and the fat and the water will separate. Thank you! Can I use this buttercream for a layered cake and if so how many cups of sugar would you recommend? I have tried this recipe and many similar to this one that add mascarpone or cream cheese, for example to a carrot cake and it’s the best. This is definitely going in my to keep binder. I made this it was super velvety. Required fields are marked *. It is now my new go to. Once you get to the minimum amount of sugar, 2 cups, stop, taste, and add more sugar as desired. (35g/1.2 oz.) Sweet. To bring your ingredients to room temperature in the microwave, set it to 30% power and heat each ingredient separately in 10 second bursts, checking the progress after each 10 seconds. Would hate for the frosting to turn yellow, can you tell me if this does happen or not?