Like so many of the other delicious things I blog about, ganache is French in origin. In French, the word ganache can refer to a luscious glaze made from cream and chocolate OR it can refer to someone who is stupid or without talent (I’m not lying- the dictionary says so.) Luckily this post is about the chocolatey version of ganache (not stupid, talentless people.)
Mascarpone is an Italian cheese, best known for its use in Tiramisu. It tastes like whipped cream, only much thicker and creamier.
This is probably my favourite icing in the entire world. I could eat this stuff with a spoon…
1 brick cream cheese, softened (250 g)
½ cup butter, softened (113 g)
1 tsp. vanilla extract
2 cups icing sugar (260 g)
Cream together softened cream cheese, butter, and vanilla.
Slowly mix in icing sugar, adding more or less to desired sweetness.
Allow to harden up a bit in the fridge before icing cakes/cupcakes.
As promised, here is the royal icing recipe (+ mini decorating tutorial) you can use to decorate rolled cookies. There are two alternatives for this recipe: you can use liquid pasteurized egg whites or meringue powder. I’ve had success with both.