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Monday, 6 February 2012

The best ICING/frosting ever


This is the best frosting that I have ever come across since I started eating cakes......which will be in millions,i guess. Its not too sweet yet light and fluffy ,almost like a dessert in itself. I make this only for very special friends.

Cream Cheese Frosting:
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
1 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)
Method:
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.
TIP: Cut the cake in 2 or 3 layers and spread this frosting and you will forget all about the cake


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