Your Cakes Will Be Magical With These Simple Tips for Buttercream Frosting

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Robicelli’s basic American buttercream frosting recipe

If you can’t find mascarpone, just replace it with 8 ounces of butter.

Yields 24 cupcakes’ worth of frosting

Total time: 5 – 10 minutes

Ingredients:

• 3 sticks (1-1/2 cups) unsalted butter
• 8 ounces mascarpone
• 1/4 cup heavy cream (plus more for thinning, if necessary)
• 2 cups powdered sugar

Directions:

1. With a hand or stand mixer, beat the butter, mascarpone and heavy cream until it becomes fluffy.
2. Add the powdered sugar 1/4 cup at a time. Taste the frosting frequently to ensure you’re not adding too much.
3. Once it’s all incorporated, increase the mixer speed to high, and beat it until it’s fluffy and light. Taste. If it seems heavy, you can add a little extra heavy cream a little at a time to thin it.
4. Scream “‘Merca!” because you now have the perfect American buttercream.

Reprinted from Robicelli’s: A Love Story, with Cupcakes by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2013, Allison Robicelli & Matt Robicelli.