This beautiful icing is what makes our red velvet layer cake. If you have any left over, Sally's hot tip is to pipe it into sweet pastry shells, top with a raspberry or blueberry and sprinkle with icing sugar. YUM!
- 375 g cream cheese, at room temperature
- 1½ cups icing sugar
- 1 tsp vanilla extract
- 375 g mascarpone
- 450 ml thickened cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 30 minutes
Combine the cream cheese, icing sugar and vanilla in a bowl and mix with an electric mixer until light and fluffy. Add the mascarpone and beat until smooth. Add the thickened cream and beat until smooth and creamy.
Refrigerate for 30 minutes to firm the icing and use as required.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.