John Myers
Ingredients for 1 servings:
- 250 g mascarpone or cream cheese
- 200 g cream
- 80 g powdered sugar, sifted
- lemon juice or lemon zest if required
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
First things first: All ingredients must be very cold, ideally in the freezer for 20 minutes. Beat the mascarpone with a hand mixer at medium speed for 1 minute. Add the sifted (important!) icing sugar and beat briefly. Gradually pour in the cold, liquid cream in small amounts and continue beating. Don’t panic, the mixture will look very runny at first, that’s completely normal. Just keep beating, the mixture will become increasingly firmer and after a few minutes the cream is ready. If desired, you can now stir in a few drops of lemon juice or lemon zest. Tips: If you put the cream in the fridge for another hour, it will become even firmer. You can also color it beautifully with food coloring. I use the cream for coating cakes and/or for themed cakes where fondant doesn’t work so well, for example because there are too many edges.
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