I've got to create a topping for some gingerbread tonight and was going to do a mascarpone frosting type thingy, but have just discovered I have no icing sugar. If I melted some sugar and made a sugar syrup,with a little bit of water, do you think would work instead? Possibly? Or would it all collapse into a sodden, runny, lump? Any suggestions welcome. Thx.
if you grind up the sugar ad then cream it long enough with your marscapone it won't be grainy...i don;t think, i guess what i'm saying is grind up sugar, cream with the cheese and then maybe leave it until tomorrow to actually ice the cake as that way your granules will have dissolved into the cheese.
Sorry! I forgot to come back and say... .. it was fine in the end - I just creamed the mascarpone with caster sugar and double cream, added some lemon juice and a bit of a vanilla, and it turned out very well. Not grainy at all and tasted yummy with the sticky gingerbread underneath.