I have been wanting to branch out and try a different style frosting. I always do just american buttercream or swiss buttercream. I have come to find the first to sweet and the 2nd to buttery lol! In my search for new recipes to try, I came across this one:
- (500 ml) heavy cream
- 250 gram mascarpone også cups
- 100 gram icing sugar
- 2 teaspoon vanilla paste
- 1 dl raspberries & passionfruit puree også cups daniel
- food colour ( optional)
From Passionforbaking.com
Anyone know what that 2nd ingredient is? I have heard of mascarpone before (but not også cups) but never worked with it or really seen it many stores. Anyone make frosting like this?? Thanks!
idk but the ogsa thing seems to appear by the work 'cups' -- seems to be something coming through a translation of the recipe maybe?
nana, they are cute! in fact I got a set of those for my daughter who studied Russian and is also a very good baker -- matryoshka dolls --
and thanks for the conversion numbers -- it always seems so simple but it never works for me -- I stick with the made in/for the USA ones --
Thanks for all the info! I decided to just take a shot at the recipe using whatever mascarpone I could find but turns out the store by me doesn't sell mascarpone so I had to scrap the whole idea anyway LOL!
Quote by @jackieann82 on 1 hour ago
Thanks for all the info! I decided to just take a shot at the recipe using whatever mascarpone I could find but turns out the store by me doesn't sell mascarpone so I had to scrap the whole idea anyway LOL!
Not sure where you are located but in my area all the grocery stores carry it. It is not found in the dairy case but in the specialty cheeses section in our local grocery stores.
and i been thinking about this and i have made a similar icing:
http://www.marthastewart.com/856492/chocolate-chip-cookie-icebox-cake
just mine had no fruit in it -- it's very light weight -- it would make more of a filling type icing than a cake covering type icing
I am using mascarpone (let's say) all the time. It is italian cream cheese with no flawor. I'd say that is similar to the Philadelphia cheese but little thicker. It is very pliable. You can also add it in to a dough and bake it. Ussualy I am using mascarpone to avoid butter or at list part of the butter, or replacing Philadephia cheese because mascarpone is cheeper.
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