Vanilla Bean Mascarpone Buttercream
Makes about 7 cups
  • 2 cups (454 grams) unsalted butter, softened (see Notes)
  • 4 cups (480 grams) confectioners’ sugar
  • 4 teaspoons (20 grams) heavy whipping cream
  • 2 teaspoons (12 grams) Heilala Pure Vanilla Bean Paste
  • ¼ teaspoon kosher salt
  • 16 ounces (454 grams) mascarpone cheese, softened (see Notes)
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar, beating just until combined. Beat in cream, vanilla bean paste, and salt; increase mixer speed to medium, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Fold in mascarpone by hand just until combined. (Do not overmix; mascarpone will start to break down.) Use immediately.
For best results, it’s important that the butter and mascarpone for this buttercream are both softened and at about the same temperature. An instant-read thermometer inserted into the center of each is an easy way to gauge when they’re ready to go. Our butter and mascarpone were at about 65°F (18°C). Try to handle the buttercream as minimally as possible; overworking it on your cake could cause the mascarpone to start breaking down. Some brands of mascarpone blend better into this buttercream than others. If yours is breaking instead of smoothly mixing in, you may need to try a different brand.
Recipe by Bake from Scratch at