Whip Mangoes Into Your Buttercream For A Fruity Kick
Mango season’ is one of the best times of the year. Julie, starch, long or any of the other dozens of varieties are prized possessions of most Trinibagonians. Though we mostly enjoy it by ripping off the skin with our teeth and chomping down to the pit, mango is an important ingredient for many delicious desserts and savoury dishes. Unicakery has provided two recipes that deliciously celebrate mangoes. They’ll have you enjoying cake and mangoes—what could be better?
MANGO-CREAM CHEESE SWISS MERINGUE BUTTERCREAM
Swiss meringue buttercream is a type of frosting that contains egg whites, sugar and butter. It has a smoother and silkier texture when compared to traditional American buttercream (possibly most commonly used frosting) and is our favourite and most preferred frosting to use in our cakes and cupcakes. Here is a really fun recipe to try that not only amps up the flavour profile of your buttercream but allows you to make use of some the mangoes you have for the season.
Yields: 1 Serving
Total Time: 30 mins
- 4 egg whites
- 1 cup caster sugar
- 1 ½ cups unsalted butter, cubed
- 12 ounces cream cheese, softened
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons mango extract
- 1 ripe mango
- 1 ½ tablespoons sugar
- 1 teaspoon fresh lemon juice
- In a medium pot, add at least 1-inch of water and bring to simmer.
- Add egg whites and caster sugar to mixing bowl and mix together. Place the bowl over a pot of simmering (not boiling) water and heat the egg white-sugar mixture, whisking constantly, until the sugar is completely dissolved and the mixture is hot to the touch.
- Attach the bowl to the mixer base and beat the mixture with the whisk attachment on medium speed until foamy, then increase the speed to medium-high and beat until you get a stiff-peaked meringue. This step should take 10 to 15 minutes.
- Meanwhile, cut the unsalted butter into cubes and let it get to room temperature while the meringue whips. The butter should be of a spreadable consistency and not melty in any way.
- Add the butter, cube by cube, to the meringue, stirring on low speed. The meringue will fall and start to look curdled but keep adding butter and stirring and it will come together into a fluffy frosting.
- Scrape the frosting into a different bowl and set aside.
- In the mixer bowl, whip the cream cheese until very light and fluffy.
- Scrape down the bottom and sides of the bowl several times with a spatula to make sure it is thoroughly whipped.
- To prepare mango purée, peel the mango and cut into pieces. In a food processor, purée mango with sugar and lemon juice until smooth.
- Gradually, add the buttercream to the whipped cream cheese, stirring on medium-low speed. Once combined, the frosting should be like softly whipped cream. Increase the speed to medium-high and beat until the frosting is like stiffly whipped cream. Add salt, vanilla, mango extract and mango purée. You can use the frosting right away, or chill it to get it a bit firm (re-whip before using).