This is a simple patisserie quality buttercream that can be flavored in many different ways. I adapted the mascarpone buttercream for this cupcake recipe – you can add chocolate, coffee, liquor, berry puree to the buttercream base.
Ingredients
¾ cup egg whites (5 large eggs)
1 ½ cup granulated sugar
Pinch of salt
1 pound unsalted butter, softened
1 ½ tablespoons vanilla extract
8 oz. mascarpone cheese
Instructions
Beat the egg whites and sugar in the bowl from your mixer and place over a pot of boiling water. Wisk gently until the sugar is dissolved and the ingredients are hot (130° on a candy thermometer).
Attach bowl to mixer and, using the whisk attachment, beat on medium speed about 5 minutes or until the bottom of the bowl feels cool.
Stop the bowl, remove the whisk and attach the paddle. Beating at a low speed, add the butter in 8-10 additions. The butter cream will be soft and fluffy.
When all the butter is combined, increase the mixer speed and continue to beat until the buttercream is thick and smooth – 5 to 10 minutes.
Once the buttercream is firm and smooth, add the vanilla a little at a time.
Combine 8 oz. of buttercream with 8 oz. of mascarpone.
Freeze or refrigerate the excess buttercream; it will need to come to room temperature to be spreadable and will need to be whipped a bit. Lots of opinions on how long it keeps – week in the refrigerator, 3 months in the freezer is a solid bet.
Recipe by Pair The Wine at https://www.pairthewine.com/2014/10/pumpkin-cupcakes/