Strawberry-Raspberry Mascarpone Buttercream by ~ Silky-smooth, gorgeous and truly extraordinary. The flavor of this irresistible buttercream is divine and the way it melts on the tongue is truly sublime. It tastes just like strawberry-raspberry cheesecake!

Strawberry-Raspberry Mascarpone Buttercream

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: About 5½ cups


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 cups (480 to 540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
  • Natural pink food coloring, such as ChefMaster, optional


  1. 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.
  2. 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.
  3. 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.

Recipe Notes


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: