- 1 1/2 cups chopped fresh strawberries
- 3 tablespoon granulated sugar
- 6 ounces mascarpone, softened
- 4 tablespoon plus 1/2 teaspoon butter, unsalted and softened
- 1 3/4–2 cups confectioners’ sugar
- 1 teaspoon Rodelle Vanilla Bean Paste
- 1/2 teaspoon salt
- up to 1/4 cup of heavy cream *this depends on the consistency you want
- In a medium sauce pan over medium-high heat, add the strawberries and granulated sugar. Give it a gentle stir. When the mixture starts to bubble around the edges, turn the heat to low, stirring often. The mixture will start to bubble more and foam up. When it starts to foam, add in the 1/2 teaspoon of butter and stir in.
- Cook for about 10-15 minutes or until the mixture is thickened and, when you run a spatula through it the line mixture stays separated and just barely starts to melt back together. You should end up with about a 1/3 of a cup of strawberry reduction.
- Transfer the mixture to a bowl and allow to cool completely. *To speed up the process, add the bowl the fridge for about 30 minutes or so.
- In a bowl, add the mascarpone and butter. With an electric hand mixer, beat until the mixture is creamy and lump-free. Stop the mixer and add in the confectioners’ sugar. Slowly turn the mixer back on and blend in 1 3/4 cups of confectioners’ sugar completely. Scrape down the sides if necessary. Depending on the sweetness of your strawberry reduction you may need to add the remaining sugar.
- Stop the mixer and add in the salt, Rodelle Vanilla Bean Paste and cooled strawberry reduction. Mix in until well combined, stopping to scrape down the sides as necessary.
- Add in 1 tablespoon of cream at a time, mixing in until desired consistency. I tend to go with ~4 tablespoon
- Use as desired and store the leftovers in the fridge for up to a week.