Marscapone Buttercream
Ready In: 1 hr
Yields: 1 bowl full of buttercream
Ingredients
- 200 g sugar
- 150 g egg whites
- 450 g soft unsalted butter
- 1 pinch salt
- 1 teaspoon vanilla
- 250 g softened mascarpone cheese
Directions
- Place egg whites and sugar in a heat proof bowl and place over a pot of simmering water.
- Heat whites while whisking continuously until they are hot and sugar has completely dissolved (or 60*C).
- Remove whites from the heat and - using an electric mixer with a whisk attachment - whip on medium high speed until whites are completely cooled and have formed medium stiff peaks.
- Add butter in chunks, creaming well between each addition.
- When butter is fully used, and the curdled look changes to a smooth satin look, add the marscapone and vanilla, whip until well combined.
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