Buttercream, Strawberry Mascarpone

By RoketJSquerl

Ingredients

• 8 ounces (227 grams) egg whites separated from whole eggs or from a carton- 1 cup
• 16 ounces (454 grams) granulated sugar- 2 1/4 cups
• 1/2 ounce (14 grams) corn syrup- 1 tablespoon
• 16 ounces (454 grams) unsalted butter softened but not warm- 2 cups
• 6 ounces (170 grams) mascarpone softened
• 2 tablespoons (30 milliliters) vanilla extract
• 1 1/2 tablespoons (23 milliliters) strawberry paste or 1/3 cup (80 milliliters) strawberry puree and 1 teaspoon (5 milliliters) strawberry extract
• Pinch of salt

Details

Servings 1
Adapted from cakepaperparty.com

Preparation

Step 1

Whisk egg whites, sugar and corn syrup together in a microwave-safe bowl; make sure the mixture is well mixed so the sugar can protect the eggs from cooking. Heat the mixture in the microwave for 2-4 minutes on high in 30 second intervals whisking well after each 30 second heating. Heat until the sugar is dissolved and the mixture reaches 160ᵒ F/72ᵒ C. (Alternatively this step can be carried out in a double boiler over simmering water). Pour the syrup into a cake pan or shallow metal bowl and chill in the freezer for 20-30 minutes until it is quite cool (45-60ᵒ F).

Meanwhile, beat the butter and mascarpone in a mixer for 2 minutes on high until lighter in color and aerated. Add the cooled syrup in two additions to the butter beating 30 seconds after each addition. Add the vanilla and strawberry paste, or strawberry puree and extract and pinch of salt beat 30 seconds until smooth; can be used immediately.

You can store this buttercream in the refrigerator tightly sealed for 2 weeks or in the freezer for 2 months. You will need to bring it to room temperature and rebeat it before using.