This light and creamy mascarpone and vanilla buttercream is perfect for decorating cakes or cupcakes.
27 people made this
320g icing sugar
225g unsalted butter, at room temperature
175g mascarpone cheese, at room temperature
1 teaspoon vanilla bean paste
Method Prep:5min › Ready in:5min
Place icing sugar and butter in an electric mixer fitted with a paddle attachment. Start mixing on the lowest speed. Increase speed to medium and beat until fluffy, scraping down the sides occasionally, about 3 minutes.
Add mascarpone cheese and vanilla paste; mix on medium-low until creamy. Do not overmix the icing at this point, or the butter and mascarpone could separate.