In general, I would recommend a total of 5 cups of frosting for three 8 or 9 inch round layers and 4 cups for two layers. Again, keep whipping for a while and eventually it will get there. Is this enough cream for a double layer cake? Always keep whipping a broken buttercream and it should come back together (it can take several minutes)- it’s pretty forgiving in that way if you keep on whipping. This process whips air into the fat and creates a much lighter and silkier texture for your buttercream. Notify me via e-mail if anyone answers my comment. See the notes section of the recipe for a few variation ideas! icing sugar, semisweet chocolate chips, cupcakes, buttercream frosting and 14 more Chocolate Buttercream Frosting Allrecipes UK milk, butter, cocoa powder, icing sugar Basically you’d just be adding cocoa powder to your buttercream. After all of your sugar has been incorporated, slowly add the cocoa powder while the mixer is running on medium speed until all incorporated. This is the best buttercream because it is not sickeningly sweet or overly rich like many buttercream frostings, it works well for cupcakes or cakes, pipes out easily, is silky smooth and fluffy, and holds its shape well! Plus, I love a good buttercream. I keep thinking that this frosting tastes almost like a hybrid of buttercream frosting and whipped cream frosting. But as much as I LOVE butter, and I do really love butter, there truly is such a thing as too much butter flavor. I think it would hold up well but don’t hold me to that! Note: Because this buttercream does use mascarpone in it, it does need to be refrigerated. And even at the full amount of sugar I didn’t find this buttercream to be as sickeningly sweet as many other recipes out there. How to assemble and fill lemon cake: This recipe makes three 8-inch cake layers. But I am a child of the 80’s/90’s who honestly didn’t know until I was in college that the big tub of spreadable “butter” in our refrigerator growing up wasn’t really butter, it was margarine. Hi! Note: Because this buttercream does use mascarpone in it, it does need to be refrigerated. Ideally, you will let your butter, mascarpone (if using), and cream sit out for 2 hours at the very least before making your beautiful fluffy buttercream. Once you get to the minimum amount of sugar, 2 cups, stop, taste, and add more sugar as desired. You will notice that this recipe lists a sugar range for how much to use. For the filling, tip the mascarpone into a mixing bowl and add the icing sugar and vanilla. Nutrient information is not available for all ingredients. Don’t pay attention to this unhappy person that has nothing better to do than be rude. Espresso Buttercream Stir 1 TBSP instant espresso powder into your heavy cream until it is dissolved. Stop the mixer, scrape down the bowl, and taste your buttercream. Let it sit out and come back to room temperature and then re-whip it with a mixer and it will regain it’s lovely texture before using. And the mascarpone buttercream has just the perfect balance of flavours. That will warm it up and smooth it out. Hi Jessica, it is not ruined! I liked how this recipe specifically calls out that you can use the minimum amount of powdered sugar and it will still hold up. Whenever you are making something that only requires a couple of ingredients, the quality of those ingredients becomes much more important. If you are trying to warm up a buttercream after its been in the fridge, you can scoop out a small portion and microwave it until it’s very soft (like too soft) and then whip it together with the cold buttercream. Terrible.Â, Wow, you realize thereâs a human being behind this recipe, right? It is now my new go to. Can I use this buttercream for a layered cake and if so how many cups of sugar would you recommend? Amount is based on available nutrient data. I googled “least sweet buttercream,” read up on the different recipes and landed on this one. You might think your loyalty to cream cheese and buttercream frostings will never waver, but one bite of this mascarpone frosting, and you’ll be sold. The texture feels quite luxurious! However, if you absolutely have to, you can use your microwave to get your ingredient temperatures down. The key to making any buttercream frosting successfully is to start with truly room temperature ingredients. If you are like me, and are on the hunt for a buttercream frosting that doesn’t make your stomach churn, then this is not optional! Please don’t use margarine in this recipe! I suggest doing this slowly with the mixer running. Notes: : *If you do not want to use mascarpone cheese you can leave it out and increase the amount of butter by 8 oz. Learn how to season this Southern kitchen staple in five easy steps. I suggest adding freeze dried raspberries (ground up in a food processor) to flavor your buttercream, give it a lovely color, and without effecting the consistency. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved. I would like to use this for a white chocolate buttercream. This mascarpone frosting recipe is creamy and smooth, and like a cream cheese frosting, it will pair well with almost any cake or cupcake recipe. Bettie: Can I freeze the leftovers? If you do not have a sifter, you can also use a whisk to break up any clumps. This is definitely going in my to keep binder. Flavor Variations:Â Vanilla Buttercream Add 2 tsp vanilla extract after you have added your sugar and beat until incorporated. My reservations with every buttercream I have ever eaten is that it is always sickeningly sweet and too rich in butter flavor. Once your buttercream is whipped up and sweetened to your preference, you can flavor it as you like! I would recommend frosting the same day you make it and DO NOT REFRIGERATE unless you are planning on leaving it on the counter UNTOUCHED from the fridge for at least 8 hours or more before you whip it. I fully agree with the Privacy Notice of KitchenAid Europe Inc. You’re Right, this is the best buttercream I have had. PERFECTLY smooth, not-too-sweet buttercream frosting! I usually use Swiss buttercream for any American recipe calling for buttercream or frosting with cream cheese ( cream cheese here is Nothing like American cream cheese). ‘Tis the season to ditch your all-white palette in favor of something a little bolder and brighter. Initially the mascarpone will start to liquefy; keep on beating and it will thicken again. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Scrape down the bowl at the halfway mark. Continue onto step 1 of the recipe. That’s what happens when the butter solidifies in the fridge in any buttercream. I have a recipe for both on my site! Kristin "Baker Bettie" Hoffman is a trained chef, baking science geek, and the baking instructor here at BakerBettie.com. I normally make Italian Buttercream which is nice but wanted to try a not so sweet American Buttercream option for those that like it. This recipe is amazing and specially for people who doesnt like a regular American buttercream that is so sweet can’t even eat it. And I want to show you how to make it perfectly! Before you start the process of adding the sugar into your buttercream, you really want to cream the fats together for a good amount of time, about 5 minutes. Measure out your sugar first, and then sift it. This is the first time I have ever posted so I am not sure how the system is telling me I have posted this question before??? Continue onto step 1 of the recipe. You also don’t want ingredients that you nuked in the microwave a little too long and are warm or even hot. Yes you can! This recipe makes simply the best buttercream frosting! This is the buttercream for buttercream haters and lovers alike! Love the recipe and am anxious to try it.