Strawberry-Raspberry Mascarpone Buttercream

Silky-smooth, gorgeous and truly extraordinary, our Strawberry-Raspberry Mascarpone Buttercream is made with fresh creamery butter, fine-quality mascarpone cheese and lush homemade ruby-red Strawberry-Raspberry Sauce made with fresh strawberries and raspberries. The pink color is natural and captivating. In addition, it pipes beautifully for stunning cakes and cupcakes making it ideal for the most special of occasions.

Strawberry-Raspberry Mascarpone Buttercream:A New Classic

Once again, I am tickled pink to share a recipe with you. This time, it is for my original recipe for Strawberry-Raspberry Mascarpone Buttercream. It was created especially for Georgia of The Comfort of Cooking for her virtual baby shower last spring to frost her cake, White Velvet Layer Cake.

Georgia is Italian and I knew right away that I was going to make a special buttercream incorporating mascarpone cheese to celebrate her heritage. Also, the theme of her shower was Think Pink! because she was expecting a sweet baby girl. Her little Southern Belle’s name is Lily and she is precious!

I was thrilled with the results of this special buttercream—both in taste and piping performance as shown with this stunningly beautiful Rose Cake. The strawberry-raspberry flavor combination just cannot be beat when incorporated into a mascarpone buttercream. It is dreamy and romantic—perfect for birthdays, garden parties, showers, Valentine’s Day and Easter.

It was important for me to create an extraordinary buttercream recipe made using only all-natural ingredients yet be easy to prepare so that perhaps Georgia could make this Rose Cake for her little girl’s first birthday without any fuss but with it being big on presentation. How fitting would this cake be for a sweet little princess on her first birthday?

My hope is that Georgia and her family will love this recipe as much as we do at our house. This buttercream ranks right up there with our Caramel Cream Cheese Buttercream made with salted caramel and Lemon Cream Cheese Buttercream. These are fabulous cream cheese buttercreams and are my top three favorites. With these three, I can never resist the urge to dip into the bowl with a spoon!

Silky-smooth, gorgeous and truly extraordinary, our Strawberry-Raspberry Mascarpone Buttercream is made with fresh creamery butter, fine-quality mascarpone cheese and our lush homemade ruby-red Strawberry-Raspberry Sauce made with fresh strawberries and raspberries. The flavor is divine and the way it melts on the tongue is truly sublime. It tastes just like strawberry-raspberry cheesecake! The pink color is natural and it pipes beautifully for stunning cakes and cupcakes making it ideal for the most special of occasions. Nothing artificial here. Just pure all-natural goodness. The epitome of wicked good.

Our Strawberry-Raspberry Mascarpone Buttercream is sure to please. Surprise your loved one, family or close friends by frosting a special cake or cupcakes with this irresistible frosting. They are going to love it…and you!

Strawberry-Raspberry Mascarpone Buttercream

Description

Silky-smooth, gorgeous and truly extraordinary, our Strawberry-Raspberry Mascarpone Buttercream is made with fresh creamery butter, fine-quality mascarpone cheese and lush homemade ruby-red Strawberry-Raspberry Sauce made with fresh strawberries and raspberries. The pink color is natural and it pipes beautifully for stunning cakes and cupcakes making it ideal for the most special of occasions. It tastes just like strawberry-raspberry cheesecake!

Directions

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add mascarpone cheese, Strawberry-Raspberry Sauce and vanilla, if desired; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.

Gradually add confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes. If desired, tint buttercream with pink food coloring.

Yield: Makes about 5½ cups; enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 22 to 28 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.

Recipe Notes

Tips:

If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.

If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Thank you for the compliments and warm welcome back, Kelly! You are so sweet. Yes! Of course, I received your messages. (But, I didn’t read any emails until mid-October. I was still so sick.) And, I sent you an email to thank you for thinking of me a couple days before Christmas. I hope you received it. 🙂 I hope you had a wonderful Christmas with your family. Wishing you and your family all the best in the New Year, my friend!

Thank you for writing, Tabetha! I hope you enjoy this recipe as much as we do at our house. It is very rich, just like a cream cheese buttercream but has a heavenly berry flavor that can’t be beat using both strawberries and raspberries. Plus, the color is all natural and so pretty. Enjoy and happy birthday to your daughter!

Hi Jill, I’m planning to use this recipe to frost my daughter’s first birthday cake. Would the berry sauce work with frozen berries (the fresh berries at this time of the year are so lackluster!)? If so are there any modifications to the sauce recipe? Thanks for the gorgeous recipe!

Hi there, Calisun! My pleasure. Thank you for writing. To answer your question… Yes, absolutely. You can use both frozen strawberries and raspberries. They may provide just a little more juice than fresh, so adjust your cooking time by a couple minutes to yield the thickness you desire. Once again, thank you for writing. I hope that I have answered your question thoroughly and completely. Meanwhile, happy buttercream making!

Thanks for writing, Katherine! To each his own. My blog centers on baking from scratch with all-natural ingredients. In addition, whenever possible, thoroughly tested variations are provided for special diets to avoid common food allergens. As such, the recipes are developed with wholesome ingredients and, oftentimes, these ingredients are not found in national grocery store chains. Thank goodness for Whole Foods Market in these cases. If you want recipes with only 3 ingredients, those ingredients are generally highly processed with many food additives added that are not healthy for humans. Thanks again for stopping by, taking an interest in Wicked Good Kitchen and for voicing your opinion. I greatly appreciate your readership. 🙂 Happy Valentine’s Day!

I have always made the regular and well know icing – following my grandmother’s recipes.
I am completely addicted to any and all buttercream frosting now and always find a way to incorporate it on any baking that I do. Thanks for the great recipes makes it a lot easier.

Thank you for writing, Pauline! My pleasure. I am happy that you are thrilled with my buttercream frosting recipes. Meanwhile, I am looking forward to sharing several cake recipes as part of my Layer Cake Series. Of course, there will be more buttercream recipes to come as well. Thanks again for writing and happy baking and buttercream making!

I am absolutely in love with your recipes, and I wanted to make the white velvet cake for my sister’s baby shower. My usual go-to is a whipped buttercream cause it’s not overly sweet and very light and fluffy, and I wondered if, between your regular berry buttercream and this mascarpone recipe, if the mascarpone is heavier or much sweeter?

Hi there, Talia! Thank you for writing with such a great question. This recipe for Strawberry-Raspberry Mascarpone Buttercream is heavier than the light and billowy Raspberry and Strawberry Silk Buttercream, as you can imagine. Both are about the same as far as sweetness goes. If you prefer light and fluffy buttercreams, I highly recommend the Raspberry and Strawberry Silk Buttercream recipe. If you are undecided, you can always give each recipe a trial run and do a taste test. Thanks again for writing and I hope that I have answered your question thoroughly and completely. Happy baking and buttercream making! And have fun at the shower! 🙂

Hi there, Peggy! Thank you for writing with such a great question. Yes, you may certainly substitute cream cheese (Philadelphia-style) for the mascarpone in this recipe for Strawberry-Raspberry Mascarpone Buttercream. My new favorite brand of cream cheese is Organic Valley®. Thanks again for writing, Peggy. I hope that I have answered your question thoroughly and completely. Meanwhile, happy baking and buttercream making!

Hi there, Mandie! My pleasure. Thank you for writing. To answer your first question, I have never tried freezing this particular buttercream recipe so I do not have any specific guidance for that. As for the difference between using cream cheese versus mascarpone, I would suggest that you try making a fraction of each recipe and conduct a tasting with cupcakes. It really comes down to personal preference. What you could do well in advance is processing the berries, straining and freezing the juice and pulp to make the Strawberry-Raspberry Sauce (pre-measured in batches) because it is a component recipe for the buttercream and does take time. Then, prepare the sauce (in batches) the day before you make the buttercream. This way, the sauce will only be stored for one (1) day in the refrigerator and will retain its bright color. Any longer and the color starts to fade and turns brownish like berry jams do after opening and storing in the fridge. My biggest advice is to not add more confectioners’ sugar than called for in the recipe as sugar is hygroscopic. (Never use extra powdered sugar thinking it is a dry ingredient and it will thicken the buttercream. It will NOT and will break down. Remember…there is sugar in the berry sauce as well.) Thanks again for writing with such good questions, Mandie. I hope that I have been helpful. Good luck making the wedding cake! I just know that it will turn out fabulous and everyone will rave! 🙂

I would love to use this recipe for cupcakes I am making this weekend using Russian piping tips. Do you think it would work for this? I seem to be hearing that I should head toward crusting buttercream, and I see that you have a great looking recipe for that too, but would really love this Berry flavour and colour combo for my roses! I notice that you also mention not to add more powdered sugar than stated… not even a bit more to get a ‘crust’?

Hello, Annie! Thank you for writing with such an important question. To answer your question, I have not yet tried this recipe for Strawberry-Raspberry Mascarpone Buttercream using Russian piping tips as I didn’t have my set of tips back when I developed this recipe a few years ago. If you are wanting a similar flavor, but a more firm consistency, you may want to try my recipe for Strawberry (or Cherry) Cream Cheese Buttercream and simply use part freeze-dried strawberries and raspberries to pulverize into powder to match the flavor and achieve a pleasant all-natural pink color for your roses. I apologize for not getting this information to you sooner. Right now, I am on vacation (a working vacation) and up to my elbows in fresh picked tart cherries from Northern Michigan! 🙂 Meanwhile, I hope that I have answered your question and provided a good recipe alternative as a solution. As for adding more powdered sugar, I would not recommend it with this particular recipe because there is enough sugar already in it due to the addition of the berry sauce which also provides moisture and your buttercream would break down. You need a recipe with a good ratio of fat to sugar that crusts. Now you have me wanting to experiment to create a crusting all-natural berry cream cheese or mascarpone buttercream that crusts beautifully for all sorts of piping work to include using those wonderful Russian piping tips! Thanks again for writing, Annie. Cheers! And…happy baking, buttercream making and cake decorating!

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Welcome to My Kitchen

My name is Stacy. I'm a recipe developer, food writer, baker and member of the IACP. I love to concoct tasty baked creations to share with others—both traditional and gluten-free. Welcome to my Wicked Good Kitchen!