Has anyone ever made an IMB using part butter & part Mascarpone? Would that work? I'd like to use something a little more stable than a frosting akin to cream cheese frosting.
Any suggestions would be helpful.
I'd make the IMBC the usual way first, then add some mascarpone to it. It's going to be soft, but adding mascarpone instead of butter isn't a good idea. I've added it to IMBC before and it makes it so soft you have to add some confectioner's sugar to stiffen it up.