Hey everyone I have trouble making mango icing. I was making pina colada cupcake with mango icing for my church.Im 12 and i LOVE to bake so this is all new to me and my dream is to become a pro at baking but back to my problem it turned out VERY watery!!!!!!!!!! I got the recipe below:
Can you please help and thxs!!
Well, whipped cream icing can be fussy. You get an additional level of fussiness when you add an acidic fruit--like mango. The acid in the fruit will break down the whipped cream "meringue" and you're left with sweet mango soup.
I suggest trying the stabilized whipped cream frosting recipe like this one from Wilton:
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream ( 35% fat or more)
1/4 cup sifted icing sugar ( confectioners sugar)
In a small pan, combine gelatin and cold water; let stand until thick.
Place over low heat, stirring constantly, just until the gelatin dissolves.
Remove from heat; cool (do not allow it to set up to jello texture).
Whip the cream with the icing sugar, until slightly thick.
While slowly beating, add the gelatin to whipping cream.
Whip at high speed until stiff.
Don't add the mango until right before you need to ice the cupcakes--right before you deliver or serve them is best--and keep them as cool as possible after icing. This type of icing, especially with fresh fruit added, should stay refrigerated as much as possible.