Silky-smooth, gorgeous and truly extraordinary, our Strawberry-Raspberry Mascarpone Buttercream is made with fresh creamery butter, fine-quality mascarpone cheese and lush homemade ruby-red Strawberry-Raspberry Sauce made with fresh strawberries and raspberries. The pink color is natural and captivating. In addition, it pipes beautifully for stunning cakes and cupcakes making it ideal for the most special of occasions.
Strawberry-Raspberry Mascarpone Buttercream:
A New Classic
Once again, I am tickled pink to share a recipe with you. This time, it is for my original recipe for Strawberry-Raspberry Mascarpone Buttercream. It was created especially for Georgia of The Comfort of Cooking for her virtual baby shower last spring to frost her cake, White Velvet Layer Cake.
Georgia is Italian and I knew right away that I was going to make a special buttercream incorporating mascarpone cheese to celebrate her heritage. Also, the theme of her shower was Think Pink! because she was expecting a sweet baby girl. Her little Southern Belle’s name is Lily and she is precious!
I was thrilled with the results of this special buttercream—both in taste and piping performance as shown with this stunningly beautiful Rose Cake. The strawberry-raspberry flavor combination just cannot be beat when incorporated into a mascarpone buttercream. It is dreamy and romantic—perfect for birthdays, garden parties, showers, Valentine’s Day and Easter.
It was important for me to create an extraordinary buttercream recipe made using only all-natural ingredients yet be easy to prepare so that perhaps Georgia could make this Rose Cake for her little girl’s first birthday without any fuss but with it being big on presentation. How fitting would this cake be for a sweet little princess on her first birthday?
My hope is that Georgia and her family will love this recipe as much as we do at our house. This buttercream ranks right up there with our Caramel Cream Cheese Buttercream made with salted caramel and Lemon Cream Cheese Buttercream. These are fabulous cream cheese buttercreams and are my top three favorites. With these three, I can never resist the urge to dip into the bowl with a spoon!
What makes our recipe for Strawberry-Raspberry Mascarpone Buttercream wicked good?
Silky-smooth, gorgeous and truly extraordinary, our Strawberry-Raspberry Mascarpone Buttercream is made with fresh creamery butter, fine-quality mascarpone cheese and our lush homemade ruby-red Strawberry-Raspberry Sauce made with fresh strawberries and raspberries. The flavor is divine and the way it melts on the tongue is truly sublime. It tastes just like strawberry-raspberry cheesecake! The pink color is natural and it pipes beautifully for stunning cakes and cupcakes making it ideal for the most special of occasions. Nothing artificial here. Just pure all-natural goodness. The epitome of wicked good.
Our Strawberry-Raspberry Mascarpone Buttercream is sure to please. Surprise your loved one, family or close friends by frosting a special cake or cupcakes with this irresistible frosting. They are going to love it…and you!
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Silky-smooth, gorgeous and truly extraordinary, our Strawberry-Raspberry Mascarpone Buttercream is made with fresh creamery butter, fine-quality mascarpone cheese and lush homemade ruby-red Strawberry-Raspberry Sauce made with fresh strawberries and raspberries. The pink color is natural and it pipes beautifully for stunning cakes and cupcakes making it ideal for the most special of occasions. It tastes just like strawberry-raspberry cheesecake!
- 2 cups (4 sticks/452 grams) unsalted butter, softened (or 2 sticks salted & 2 sticks unsalted)
- ½ 8-ounce container (113 grams) chilled fine-quality mascarpone cheese
- 6 tablespoons (113 grams) Strawberry-Raspberry Sauce, recipe by Wicked Good Kitchen™
- 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®, optional
- 4 to 4½ cups (480 to 540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
- Natural pink food coloring, such as ChefMaster, optional
- Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add mascarpone cheese, Strawberry-Raspberry Sauce and vanilla, if desired; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
- Gradually add confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes. If desired, tint buttercream with pink food coloring.
- Yield: Makes about 5½ cups; enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 22 to 28 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.
If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.
If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.
Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.
Prep Time includes preparing fresh berries and Cook Time includes cooking berry sauce (but, not cooling time) as well as Active Time preparing buttercream.
Original Recipe Source: WickedGoodKitchen.com
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