Strawberry Mascarpone Buttercream
 
Makes 1¾ cups
Ingredients
  • ½ cup (113 grams) unsalted butter, softened
  • ½ cup (113 grams) mascarpone cheese, room temperature
  • ¾ teaspoon (4.5 grams) vanilla bean paste
  • 1 cup (120 grams) confectioners’ sugar
  • 3 tablespoons (15 grams) freeze-dried strawberry powder
  • ⅛ teaspoon kosher salt
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and mascarpone cheese at medium speed until creamy, about 2 minutes. Beat in vanilla bean paste. Gradually add confectioners’ sugar, strawberry powder, and salt, beating until smooth.
Notes
Note: To make strawberry powder, place 1 cup (25 grams) freeze-dried strawberries in a plastic bag, and crush with a rolling pin. (Alternatively, process in a food processor.) Sift powder to remove any large pieces of strawberries, then measure.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/strawberry-lemon-jelly-roll/