Wasn’t that a beautiful wedding? The groom was dashing and the bride was glowing and beautiful. I know, I know, I’m the same woman who was just complaining about all the hype associated with it, but I have to admit that I enjoyed every minute from the bride’s arrival to the convertible ride to Clarence House. The wedding on a whole was tasteful and elegant. The English weather even held out which is a miracle in itself. Well done Kate and Will.
As all the post wedding reports come in, the one I’m really waiting for is the real low down on the food, especially the cake. I’m a cake eater from way back. When I was a girl and was made to attend weddings by my mother, the trip pretty much resembled the Trail of Tears. Usually by the time we arrived at the venue, I had gotten a swat on the behind and was wearing a tear stained face, but there was no getting out of it. We were going.
Just about the time I had decided that life wasn’t worth living, the bride and groom would finally get around to cutting their cakes. Being a white cake lover, my best chance at scoring a big soft piece of moist cake was definitely the bride’s cake.
The groom’s for some reason seemed to always be German chocolate, which as anyone with children well knows, is pretty much kid repellent because of the coconut and nuts. So, as the ladies and gentlemen at our table oooh’d and ahhh’d about the groom’s cake, I was standing in line with all the other kids for the bride’s. Once back at my seat I could dig in and get a little bit of a payoff for all of the misery I had endured.
Since I knew I wasn’t going to get any cake from the royal wedding (one I wouldn’t have minded going to) I made a couple dozen white cupcakes in honor of the occasion. I frosted them with the lightest, most delicious frosting I have ever eaten and as my wedding present to you, I’m giving you the recipe. I just know your kids will love it, especially when they find out they don’t have to go to a wedding to eat it.
Stabilized Chantilly Crème Frosting
Since this frosting recipe incorporates so many dairy products it normally doesn’t hold its shape for long so I solved this problem by adding gelatin to stabilize it. It does need to be kept cool until eaten so it doesn’t spoil. Feel free to make this recipe your own by replacing the almond extract with orange, lemon or any other flavoring you love.
8 ounces cream cheese (225g), softened to room temperature
8 ounces Mascarpone cheese (225g), room temperature
3 tablespoons butter (42g), softened to room temperature
1 cup (125g) powdered sugar
1 teaspoon (5ml) vanilla extract
1 teaspoon (5ml) almond extract
1 cup (250ml) heavy whipping cream
4 teaspoons (20ml) water
1 teaspoon (5ml) powdered gelatin
In a large bowl, stir together cream cheese, Mascarpone, butter, sugar, vanilla and almond extracts until they are well combined; set aside.
In a separate medium size bowl, whip whipping cream to soft peaks with a whisk or electric mixer set to high; set aside.
In a small microwave safe bowl pour in water before sprinkling with the gelatin. Stir well and let sit until gelatin has completely dissolved, approximately 1 minute. Place bowl in the microwave and cook on high for approximately 10 – 15 seconds; stir.
With the electric mixer set to high, slowly drizzle the gelatin liquid into the whipping cream. Continue to whip until you are confident it is well combined with the cream. Fold the cream into the Mascarpone mixture. Gently stir until it is completely combined. If frosting seems loose at this point, cover and place in the refrigerator for 15 – 30 minutes or until it stiffens a bit.
Transfer frosting to a piping bag fitted with your desired decorating tip and pipe onto cake or cupcakes. Refrigerate uneaten frosted cakes or cupcakes.
This recipe will easily frost 24 cupcakes.