Citrus Whip Icing with Whipped Ganache Filling

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Citrus Whip Icing with Whipped Ganache Filling By: Dawn Parrott Ingredients

Directions

Citrus Whip 2 cups 8.00 oz 1/2 cup 3 - 4 tbsp

Citrus Whip 1. In a mixing bowl fitted with a whisk attachment, add the Mascarpone and sifted powdered sugar. Whisk until well blended. 2. Add the Heavy Whipping cream. Start on a slow speed to get all ingredients mixed together. Turn up the mixer to high speed until you reach a fluffy consistency. It should be similar to a medium peak meringue. 3. Add in the lemon flavoring until incorporated. 4. This is a stable whipped icing. It would accept any of the fruit pastes well. Others tested were, Lime (DRE 25104 2), Raspberry (DRE20804 6), Mango (DRE 29304 2). This icing is very versatile.

Whipped Ganache 8.00 oz (228g) 4.00 oz (115g) 46g

Heavy Whipping Cream Mascarpone Cheese Powdered Sugar Lemon Paste (DRE 20304 1) Filling White Chocolate, Les Louis Blanc (DGF 2120) Heavy Cream Lemon Paste or Desired Flavor (DRE 20304 1)

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5. This recipe can be used as a filling or icing. 6. Icing can be stored in the fridge for 3-5 days. Whipped Ganache Filling 1. Combine the heavy cream and flavoring in a small pot. Heat mixture to a full boil. 2. Have the white chocolate measured in a small metal bowl. 3. Pour the boiled cream over the chocolate. Allow to sit 1-2 mins. 4. Using a spatula, stir in small circles until you have all the cream stirred in, creating a lemon ganache. Careful not to over stir, this could cause the ganache to break. Allow to cool. 5. Once cooled to a firm consistency, place in a mixing bowl. Using the whisk attachment, whip the ganache to create a light and fluffy whipped ganache. 6. Whipped ganache can be used as a filling or icing for cakes/cupcakes. 7. Store in a sealed container in fridge for up to 10 days. May need to be whipped once brought back to room temperature.