Strawberry-Raspberry Mascarpone Buttercream

• Vegetarian

• Condiments

  • 6 tbsp Strawberry-raspberry sauce

• Baking & Spices

  • 4 cups Confectioners' sugar
  • 1 Pink food coloring, natural
  • 2 tsp Vanilla extract, pure

• Dairy

  • 2 cups Butter, unsalted
  • 1/2 8-ounce container Mascarpone cheese, fine quality

Found on wickedgoodkitchen.com

Description

Ingredients

• 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

Directions

• 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.