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  1. 3 sticks (12 oz, 336 gr) unsalted butter, room temperature
  2. 8 oz (224 gr) mascarpone cheese, room temperature (*see note for substitution)
  3. 1/4 cup (2 fl oz, 59 ml) heavy cream, room temperature
  4. 2-4 cups (9 oz-18 oz, 252 gr-5o4 gr) powdered sugar (also known as icing sugar or confectioners sugar)


  1. In the bowl of a stand mixer fit with a paddle attachment, beat the butter, mascarpone cheese, and heavy cream together on medium speed for 5 minutes. Scrape down the bowl at the halfway mark. It is extremely important that your ingredients are at room temperature before staring this process or your butter will break.
  2. Meanwhile, sift your powdered sugar.
  3. 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. Stop the mixer, scrape down the bowl, and taste your buttercream. Continue adding sugar slowly until it is at the sweetness you prefer. More sugar will create a more stiff buttercream, but it will still hold its shape well with only 2 cups of sugar.
  4. Use immediately, or you can also put it in an airtight container in the refrigerator for up to 1 week. If you refrigerate your buttercream, let it come to room temperature and whip it again at medium speed for 1-2 minutes until fluffy!

Note: Because this buttercream does use mascarpone in it, it does need to be refrigerated. It can stay out for a few hours when serving your cake or cupcakes, but then the baked good does need to be refrigerated.

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