Marscapone Buttercream

1. 1

   Place egg whites and sugar in a heat proof bowl and place over a pot of simmering water.

2. 2

   Heat whites while whisking continuously until they are hot and sugar has completely dissolved (or 60*C).

3. 3

   Remove whites from the heat and - using an electric mixer with a whisk attachment - whip on medium high speed until whites are completely cooled and have formed medium stiff peaks.

4. 4

   Add butter in chunks, creaming well between each addition.

5. 5

   When butter is fully used, and the curdled look changes to a smooth satin look, add the marscapone and vanilla, whip until well combined.

* Per serving · 4 servings · Values may vary.

No additional tips available.