Description
Creamy chocolate mascarpone buttercream frosting. Rich chocolate ganache folded into light, airy mascarpone buttercream. Perfect for cakes, cupcakes, and more!
Ingredients
Scale
- 6 ounces (170g) bittersweet chocolate, finely chopped (at least 70% cacao)
- 1/2 cup (120ml) heavy cream
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
- 3 cups (360g) powdered sugar, sifted
- 8 ounces (226g) mascarpone cheese, cold
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Finely chop the bittersweet chocolate.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Remove the cream from the heat and immediately pour it over the chopped chocolate in a heatproof bowl. Let it sit for about a minute.
- Add the butter and salt to the bowl. Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy. If needed, place the bowl over a saucepan of simmering water (double boiler) and stir until smooth.
- Cover the ganache with plastic wrap, pressing it directly onto the surface. Let it cool to room temperature (about an hour) or refrigerate for about 30 minutes, checking frequently, until thick but still spreadable.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on medium speed until it’s light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Gradually add the sifted powdered sugar to the creamed butter, one cup at a time, mixing on low speed after each addition. Mix until just combined, then increase the speed to medium and beat for another 2-3 minutes until the mixture is light and airy. Scrape down the sides of the bowl as needed.
- Add the cold mascarpone cheese, vanilla extract, and salt to the bowl. Mix on low speed until just combined, then increase the speed to medium and beat for another minute until the buttercream is smooth and creamy. Be careful not to overmix.
- Gradually add the cooled chocolate ganache to the mascarpone buttercream, about a tablespoon at a time, mixing on low speed after each addition.
- Continue mixing until the ganache is fully incorporated and the buttercream is a uniform chocolate color. Be careful not to overmix.
- If the buttercream is too thick, add a tablespoon of milk or heavy cream at a time until it reaches your desired consistency. If it’s too thin, add a tablespoon of powdered sugar at a time.
- Taste and adjust the sweetness or chocolate intensity as needed. You can add a pinch of salt to enhance the chocolate flavor or a few drops of vanilla extract for extra depth.
Notes
- Use high-quality chocolate (at least 70% cacao).
- Soften the butter properly (room temperature, but not melted).
- Use cold mascarpone cheese.
- Don’t overmix the buttercream.
- Chill before using (optional) for 30 minutes to firm it up.
- Storage: Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Let it come to room temperature before using, and re-whip it with a mixer to restore its smooth consistency.
- Troubleshooting:
- Too Soft: Chill for 30 minutes, then re-whip. Add powdered sugar if needed.
- Too Stiff: Add milk or heavy cream.
- Grainy: Mix on low speed longer. Add milk or heavy cream.
- Separated: Chill for 15 minutes, then re-whip. Gently heat the bowl over simmering water if needed.
- Serving Suggestions: Cakes (chocolate, vanilla, red velvet), Cupcakes, Cookies, Brownies, Pies, Fresh fruit, Macarons.
- Prep Time: 20 minutes
- Cook Time: 5 minutes