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."
- Ready In:
- 1hr
- Ingredients:
- 6
- 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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