Nigella’s Mascarpone Icing is made with mascarpone cheese, confectioner’s sugar, whipped cream, almond extract, and vanilla extract for a decadent topping that’s ready in just 10 minutes!
Try More Nigella Lawson Recipes:
🤍 Why You’ll Love This Mascarpone Icing Recipe:
- Creamy Texture: The combination of mascarpone cheese and whipped cream creates a luxurious, smooth texture that’s perfect for spreading or piping onto desserts.
- Rich Flavor Profile: Enhanced with almond and vanilla extracts, this icing offers a deliciously balanced flavor that complements various cakes and pastries.
- Ease of Preparation: With straightforward steps and simple ingredients, it’s easy to whip up this frosting whenever you need a decadent topping.
âť“ What Is Nigella’s Mascarpone Icing Recipe?
Nigella’s Mascarpone Icing combines mascarpone cheese, confectioner’s sugar, whipped cream, almond extract, and vanilla extract, whipped to a fluffy consistency for decorating cakes and desserts.
🥣 Nigella Mascarpone Icing Ingredients
- 8 ounces of mascarpone cheese chilled
- 1 cup confectioner sugar
- 1 cup heavy whipping cream chilled
- 1/2 teaspoon almond extract
- 1 tablespoon vanilla extract
🍦 How To Make Nigella Mascarpone Icing
- Put the chilled mascarpone cheese in the bowl of a stand mixer fitted with the whisk attachment.
- Start beating the mascarpone on medium speed. While beating, add the almond extract and vanilla extract.
- Gradually add the confectioner’s sugar to the mascarpone while continuing to beat. Scrape down the sides of the bowl as needed.
- With the mixer running on high speed, slowly pour in the chilled heavy whipping cream. Beat until the frosting becomes light and fluffy for about 1-3 minutes. Be careful not to overmix, as it can cause the frosting to curdle.
- Once the frosting is light and fluffy, it is ready to be used. Spread it onto cakes or cupcakes. It can also be piped onto desserts using a decorating set.
đź’ Recipe Tips
- Chill Ingredients: Make sure both the mascarpone cheese and heavy whipping cream are well chilled before beginning. This helps achieve a smooth and fluffy texture when whipped.
- Gradual Addition of Sugar: When adding the confectioner’s sugar to the mascarpone cheese, do so gradually. This prevents clumping and ensures the sugar blends evenly into the mixture.
- Avoid Overmixing: Once you begin adding the chilled heavy whipping cream, beat on high speed just until the frosting becomes light and fluffy, about 1-3 minutes. Overmixing can cause the frosting to become grainy or curdle.
- Scrape Down the Bowl: Periodically stop the mixer and scrape down the sides and bottom of the bowl to ensure all ingredients are fully incorporated and the texture remains uniform.
🥧 What To Serve With Mascarpone Icing?
Serve Mascarpone Icing with Sticky Gingerbread,American Pancakes,Madeleine,Peanut Butter Cookies, Lemon Curd Cupcakes, Chocolate Roulade,Custard Cake,Baileys Cheesecake, and Lemon Curd Cake.
🎚 How To Store Leftovers Mascarpone Icing?
- In The Fridge: Store leftover mascarpone icing in an airtight container for 2 to 3 days.
- In The Freezer: Freeze leftover mascarpone icing in a freezer bag for up to 1 month.
FAQs
Why is my mascarpone icing runny?
Mascarpone icing can become runny from overmixing, causing the fats to separate and lose structure, resulting in a thinner consistency.
What’s the difference between mascarpone and cream cheese icing?
Mascarpone has a richer, creamier texture due to its higher fat content, while ricotta tends to be lighter and slightly grainy.
How to fix runny mascarpone icing?
To fix runny mascarpone icing, gently stir in 1 teaspoon of cornstarch to thicken the mixture until desired consistency is achieved.
What happens if you over whip mascarpone icing?
Over-whipping mascarpone icing can cause it to become grainy as the fats separate and the texture loses its smoothness.
Try More Nigella Lawson Recipes:
Nigella Mascarpone Icing Nutrition Facts
Amount Per Serving
- Calories 295
- Total Fats 29g
- Saturated Fats 17g
- Trans fats 0g
- Cholesterol 92mg
- Sodium 33mg
- Carbs 6g
- Net carbs 6g
- Fiber 0g
- Sugar 5g
- Protein 3g
Nigella Mascarpone Icing
Description
Nigella’s Mascarpone Icing is made with mascarpone cheese, confectioner’s sugar, whipped cream, almond extract, and vanilla extract for a decadent topping that’s ready in just 10 minutes!
Ingredients
Instructions
- Put the chilled mascarpone cheese in the bowl of a stand mixer fitted with the whisk attachment.
- Start beating the mascarpone on medium speed. While beating, add the almond extract and vanilla extract.
- Gradually add the confectioner’s sugar to the mascarpone while continuing to beat. Scrape down the sides of the bowl as needed.
- With the mixer running on high speed, slowly pour in the chilled heavy whipping cream. Beat until the frosting becomes light and fluffy for about 1-3 minutes. Be careful not to overmix, as it can cause the frosting to curdle.
- Once the frosting is light and fluffy, it is ready to be used. Spread it onto cakes or cupcakes. It can also be piped onto desserts using a decorating set.
Notes
- Chill Ingredients:Â Make sure both the mascarpone cheese and heavy whipping cream are well chilled before beginning. This helps achieve a smooth and fluffy texture when whipped.
Gradual Addition of Sugar: When adding the confectioner’s sugar to the mascarpone cheese, do so gradually. This prevents clumping and ensures the sugar blends evenly into the mixture.
Avoid Overmixing:Â Once you begin adding the chilled heavy whipping cream, beat on high speed just until the frosting becomes light and fluffy, about 1-3 minutes. Overmixing can cause the frosting to become grainy or curdle.
Scrape Down the Bowl:Â Periodically stop the mixer and scrape down the sides and bottom of the bowl to ensure all ingredients are fully incorporated and the texture remains uniform.