Mascarpone Buttercream
Makes approximately 1 cup
  • ⅓ cup (76 grams) unsalted butter, softened (see Note)
  • ¾ cup (90 grams) confectioners’ sugar
  • 3 ounces (85 grams) mascarpone cheese, softened (see Note)
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 1 minute, stopping to scrape down sides of bowl. With mixer at low speed, gradually add confectioners’ sugar, beating just until combined. Increase mixer speed to medium and beat until fluffy, about 2 minutes, stopping to scrape down sides of bowl.
  2. Fold mascarpone in by hand just until combined. (Do not overmix; mascarpone will start to break down.) Use immediately.
Note: For best results, it’s important that the butter and mascarpone for this buttercream are both softened and at about the same temperature. An instant-read thermometer inserted into the center of each is an easy way to gauge when they are ready to use. Our butter and mascarpone were at about 65°. Try to handle the buttercream as minimally as possible; overworking could cause the mascarpone to start breaking down.
Recipe by Victoria at