Mandarin Tangerine Mousse Frosting
From hopscotch 14 years ago
- - to make
- Serves 1
This notion of infusing the actual fruit puree dates back to the 1900's, and here I thought this was a NEW IDEA. Ditto for "dipping" cupcakes, that is, frost with a buttercream then dip it with a gancahe. This notion dates back to the 1900's as well, go figure - where the heck it's been hiding all my life!
Ingredients
- • 4 oz. cream cheese shopping list
- • 1 cup powdered sugar shopping list
- • pinch of salt shopping list
- • 1/3 cup Culinary Traditions™ Mandarin tangerine Concentrate*, thawed shopping list
- • 1/2 tsp. vanilla shopping list
- • 3/4 cup heavy cream shopping list
- * You cannot find this in your neighborhood grocers or bakery specialty stores. Thusly, you must order directly on-line: shopping list
- www.perfectpuree.com shopping list
How to make it
- Method:
- 1. In a large bowl combine cream cheese, powered sugar, salt, vanilla and Mandarin Tangerine Concentrate. Beat until smooth.
- 2. In a small, chilled bowl, whip cream until stiff peaks form. Fold into cream cheese mixture.
People Who Like This Dish 4
- peetabear Mid-hudson Valley, NY
- huck Gary, IN
- clbacon Birmingham, AL
- jeffsgirl Medford, OR
- hopscotch CA
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peetabear
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" It was excellent "