Chocolate Mascarpone Buttercream

Chocolate Mascarpone Buttercream is a rich, velvety frosting that combines the deep flavor of cocoa with the creamy smoothness of mascarpone cheese. Perfect for cakes, cupcakes, and sandwich cookies, this buttercream offers a decadent yet balanced alternative to traditional chocolate frostings. It’s not too sweet and has a luxurious texture that’s sure to impress.

Why You’ll Love This Recipe

• Incredibly smooth and creamy texture
• Deep chocolate flavor with a slight tang from mascarpone
• Less sweet than traditional buttercreams
• Whips up quickly and easily
• Great for frosting, filling, or piping

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened
• Mascarpone cheese, softened
• Powdered sugar
• Unsweetened cocoa powder
• Vanilla extract
• Salt
• Heavy cream (optional, for consistency)

Directions

1. Prep ingredients: Make sure butter and mascarpone are both at room temperature.
2. Beat butter and mascarpone: In a large bowl, beat butter until smooth. Add mascarpone and beat until well combined and fluffy.
3. Add dry ingredients: Sift together powdered sugar and cocoa powder. Gradually beat into the butter mixture until fully incorporated.
4. Flavor and finish: Add vanilla extract and a pinch of salt. Beat until smooth. If the frosting is too thick, add a little heavy cream, 1 tablespoon at a time, until desired consistency is reached.
5. Use immediately: Spread or pipe onto cakes, cupcakes, or cookies.

Servings and timing

• Servings: Enough for 24 cupcakes or a two-layer 9-inch cake
• Prep Time: 15 minutes
• Total Time: 15 minutes

Variations

• Mocha version: Add 1 tsp of instant espresso powder for a mocha flavor
• Dark chocolate: Use dark cocoa powder for a more intense chocolate taste
• Nutty twist: Add a spoonful of hazelnut spread or nut butter

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 5 days
• Freezing: Freeze for up to 2 months; thaw and re-whip before using
• Reheating: Not recommended; instead, let the frosting come to room temperature and re-whip

FAQs

Can I make this ahead of time?

Yes, store in the fridge and bring to room temperature before re-whipping and using.

Is mascarpone the same as cream cheese?

No, mascarpone is creamier and milder in flavor than cream cheese.

Can I pipe with this frosting?

Yes, it holds shape well and is great for piping onto cupcakes or layer cakes.

Does this buttercream crust?

No, it stays soft and creamy, making it ideal for smooth finishes.

Can I color this buttercream?

It’s chocolate-based, so coloring options are limited to darker tones.

Is this good for hot weather?

It’s stable for a few hours at room temp, but refrigeration is best in warm conditions.

Can I reduce the sugar?

Yes, but keep enough to maintain structure and sweetness.

Is this suitable under fondant?

Yes, it creates a smooth surface that works well under fondant.

How long can this sit out?

Up to 2–3 hours, then it should be refrigerated.

Can I use this between cake layers?

Absolutely—it’s thick and stable enough for fillings as well as frostings.

Conclusion

Chocolate Mascarpone Buttercream is a silky, rich frosting that elevates any dessert it touches. Whether you’re frosting cupcakes for a party or layering it between cakes, this frosting brings a delicious balance of chocolate decadence and creamy texture. It’s quick to make, easy to customize, and always a crowd-pleaser.

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