Whipped Chocolate Mascarpone Ganache

1 c whipping cream
1 1/2 c bittersweet chocolate chips
8 ozs mascarpone cheese

Place bittersweet chocolate in a heatproof bowl. Pour cream over top and place atop a bowl of simmering water, whisking until chocolate is melted. Place bowl of ganache in freezer to chill.

When chilled, beat ganache with chilled beaters until light and fluffy. Beat in mascarpone cheese, taking care not to overbeat. Use as desired. 

Cooked Not-Too-Sweet Buttercream

This frosting is light, fluffy, silky, buttery and, unlike the vast majority of buttercream frostings, not too sweet. 

10 tbsp (1/2 c + 2 Tbsp) all-purpose flour
2 c granulated sugar

1/4 tsp salt 

2 c milk
2 tsp vanilla extract
1 c butter, softened

In a medium saucepan, whisk together sugar, flour and salt. Whisk in milk until smooth. Cook over medium heat, whisking constantly, until it comes to a boil. Continue whisking for 3-5 minutes, until it thickens considerably and loses the raw flour taste. Transfer to a clean bowl; let cool completely, either in an ice bath or in the refrigerator. 

Beat butter in a stand mixer until lightened and fluffy, at least 30 seconds. Add flour mixture and vanilla. Beat until incorporated fully, then continue to beat until frosting is light and fluffy. 

Basic Wedding Buttercream

This basic white frosting gets its rich flavor from butter, but holds its shape fairly well (even in the heat) thanks to the shortening. The use of heavy cream instead of milk further fortifies the texture, though you may substitute milk instead, or even a flavoring such as rum, Grand Marnier or Amaretto. The texture is perfect for filling and frosting; it may be further thinned for piping.

1/2 cup butter, well softened
1/2 cup natural vegetable shortening
generous pinch salt
1 pound (2 cups) powdered sugar 2 Tbsp cream
1 tsp vanilla extract

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening and salt together until thoroughly combined and fluffy, 30 seconds to 1 minute. Add powdered sugar; beat on low until mixture starts to come together. Add cream and vanilla; beat until thoroughly incorporated. Scrape down sides of bowl and beat until fluffy, at least 30 seconds. Makes 3 cups frosting, or enough to fill and frost one 9" layer cake.

Variation: Chocolate Espresso Buttercream

To basic buttercream, add 1/4 cup sifted cocoa powder, 1/2 tsp espresso powder, and 2 Tbsp cream.