Creamy mascarpone icing with fresh passion fruit stirred through – This is the perfect summery frosting. Made with only 4 ingredients it’s simple to make, only takes a few minutes and is completely delicious!
To make this, you need to first make a mascarpone icing. This is only extra thick double cream, mascarpone and icing sugar. Put all of these ingredients into a bowl and using an electric mixer, whisk everything together. Start on a low power, then gradually increase to a medium speed. This only takes a few minutes, so be careful. You want to stop when the icing becomes thicker and is able to hold its own shape.
When this is done, it’s time to add the passion fruit. To get the best flavour, I would recommend that you use fresh passion fruit pulp. In this recipe I used 35 grams, or roughly 3 tablespoons of passionfruit to get the right amount of juice. Using a small sieve, I use a tea strainer, add the passion fruit to the sieve and drain out the fresh juice. Reserving a little extra juice and the seeds for the top of a cake. Gently stir the strained juice through the mascarpone icing with a spoon, until only just combined, being mindful not to overmix.
Then you’re ready to add to your cake. I love this with my basic lemon cupcake to create the perfect tropical, summery cake.
Ingredients
- 250 ml Extra Thick Double Cream
- 125 g / 5 oz Mascarpone
- 65 g / 2 oz Icing Sugar
- 35 g / 3 Tablespoon Fresh Passion Fruit Pulp
Instructions
- Add the extra thick double cream, mascarpone and icing sugar to a bowl. Using an electric whisk, start to mix everything together.
- You want to stop when it starts to thicken up and is able to hold its own shape, this only takes a couple of minutes on a medium speed. Be careful not to overmix as this can result in a grainy icing.
- Using a small sieve, such as a tea strainer, strain the juice from the passion fruit pulp into the mascarpone icing. Set the seeds aside. Reserve a small amount of the juice and seeds for decoration if required.
- Using a spoon, lightly stir through.
- Now you're ready to ice your cake.
*Place any spare icing in a pot and cover with cling film. Store in the fridge for up to a week.
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