Ingredients
Units
Scale
- 2 tbsp instant espresso powder
- 2 tbsp heavy cream, room temperature
- 8 oz mascarpone cheese, room temperature
- 8 oz butter, unsalted, room temperature
- 1/4 tsp salt
- 1-2 cups powdered sweetener (depending on how sweet you like your buttercream)
Instructions
- In a small bowl, whisk together the heavy cream and espresso powder until the espresso powder dissolves.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the mascarpone cheese, butter, salt, and espresso heavy cream together on medium speed for 5 minutes. Scrape down the bowl at the halfway mark.
- With the mixer running on medium speed, add the powdered sugar 1/4 cup at a time until you have incorporated 1 cup. Stop the mixer, scrape down the bowl, and taste your buttercream. Continue adding sugar slowly until it is at the sweetness you prefer.
- Use immediately or place it in an airtight container and store it in the fridge for up to 1 week*
Notes
* If you refrigerate the buttercream, it will harden due to the butter. Simply allow the frosting to come to room temperature and then whip it again and medium-speed until light and fluffy
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: America, Fall, Holidays
Nutrition
- Serving Size: 1 tbsp
- Calories: 83
- Sugar: 0.6
- Fat: 9
- Carbohydrates: 1
- Fiber: 0
- Protein: 1
