Marscapone Buttercream
Making delicious buttercream from scratch really isn't that difficult. It can be used in macaroons, on top of cakes and cupcakes, or on it's own with a spoon. ;) Note: Many variations are possible with this recipe. Add cooled, melted chocolate, fruit preserves, purees, nut pastes, coffee extracts etc. to taste.
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READY IN: 1hr
YIELD: 1 bowl full of buttercream
UNITS: US
INGREDIENTS
Nutrition- 200g sugar
- 150g egg whites
- 450g soft unsalted butter
- 1pinch salt
- 1teaspoon vanilla
- 250g softened mascarpone cheese
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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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