There’s something about Nigella Lawson that makes cooking feel like an art form, a quiet, comforting journey rather than a task. Her recipes aren’t just about the food-they’re about the experience, the joy, the indulgence. I’ve always admired her ability to take a few simple ingredients and transform them into something extraordinary. Recently, I found myself craving something sweet yet not too heavy, something creamy yet not overly rich, and that’s when I stumbled upon Nigella Lawson’s mascarpone icing recipe.
Mascarpone, for those who aren’t familiar, is an Italian cream cheese, incredibly smooth and slightly sweet. When paired with sugar, a touch of vanilla, and a bit of icing sugar, it’s like the icing on the cake-literally. The first time I made this recipe, it was one of those kitchen moments where I had to remind myself that yes, this is real life, and I’m about to eat something this good. It’s one of those recipes that elevates everything from cupcakes to sponge cakes and even just a simple biscuit.
But what makes this icing stand out from the usual buttercream or cream cheese icings is the mascarpone. There’s an elegance to it that feels both luxurious and comforting. It’s as though you’ve elevated your dessert without spending all afternoon on it. Here’s the recipe that made me a fan of mascarpone icing and how you can make it work in your own kitchen.
Nigella Lawson’s Mascarpone Icing Recipe
If there’s one thing I can promise, it’s that this mascarpone icing isn’t just “good”. It’s one of those recipes that people will ask about, and then you’ll be proud to tell them that it’s Nigella’s. Her recipes always have a way of making you feel like a culinary genius, even if it’s your first time whipping out a mixing bowl.
This icing is ideal for a wide range of cakes. I’ve used it on everything from moist lemon cakes to rich chocolate sponges. The versatility of the icing is one of the best parts-it doesn’t overpower the flavor of the cake, but instead complements it in a way that’s subtle yet indulgent.
Ingredient List
I’ve found that one of the best things about this icing recipe is how simple it is. It’s not loaded with ingredients you need to hunt down at a specialty store. In fact, you’ll probably already have most of these ingredients in your pantry.
Here’s what you’ll need:
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Mascarpone cheese – 250g (8.8 oz)
This is the star of the show. Make sure it’s full-fat and in its creamiest form. I tend to go for a good-quality brand for the best results, but if you’re on a budget, just check that it’s fresh and smooth.
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Icing sugar (powdered sugar) – 100g (3.5 oz)
The icing sugar is the secret to that silky smooth texture. It also adds just the right amount of sweetness without being overwhelming.
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Vanilla extract – 1 tsp
A touch of pure vanilla extract is essential. I’ve tried it without, and honestly, it’s just not the same. That little bit of vanilla lifts the flavor of the mascarpone and adds depth.
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Double cream – 150 ml (5.1 fl oz)
Double cream adds richness and helps make the icing fluffy and easy to spread. You can use regular cream if that’s what you have, but double cream has a higher fat content, which makes it just a little more decadent.
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Optional: A Dash Of Lemon Zest Or Orange Zest
I sometimes add zest for an added burst of freshness, especially if I’m pairing this with a fruit-flavored cake. It adds a layer of brightness that complements the creamy richness of the mascarpone.
How To Make Nigella Lawson’s Mascarpone Icing?
Making this icing feels almost like magic. There’s no beating of eggs or simmering syrups. It’s all about folding together the ingredients in just the right way.
Here’s how to do it:
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Prep The Ingredients
Before starting, take the mascarpone out of the fridge so it’s not too cold. You want it to be creamy and soft when you start mixing. If the mascarpone is cold, it’ll clump together when you add the cream, and trust me, you don’t want that.
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Mix The Mascarpone And Icing Sugar
In a large bowl, sift the icing sugar to get rid of any lumps. Add the mascarpone and stir it gently with a spatula or whisk until it’s smooth. It will already start to look delicious at this point.
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Add The Cream And Vanilla
Pour in the double cream and vanilla extract. Now, mix the ingredients together slowly, just until they combine. Don’t overbeat it-one of the reasons this icing is so easy is because you don’t need to worry about it being over-mixed.
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Adjust The Consistency
If you feel the icing is a little too thick, you can add a bit more cream. On the flip side, if it’s too runny, you can sift in a little more icing sugar. But I’ve found that with Nigella’s measurements, it tends to come out perfectly.
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Chill For A Bit (Optional)
If you have time, let the icing sit in the fridge for about 15-20 minutes. It firms up just enough for you to spread it without it running off the cake, but you can use it immediately if you’re in a rush.
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Decorate And Enjoy!
Once your cake is cool (important-don’t ice it while it’s still warm), spread the mascarpone icing generously on top. It’s creamy and slightly cloud-like, so it glides across the surface beautifully. If you’re feeling fancy, add some extra toppings like berries, grated chocolate, or even a sprinkle of crushed nuts.
Things I Learned
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Temperature Matters
The mascarpone really needs to be at room temperature for the icing to come together smoothly. The first time I tried this, I didn’t realize how important that was, and I ended up with a bit of a lumpy mess. Allowing the mascarpone and the cream to come to room temperature gives you that dreamy, smooth texture that Nigella promises.
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Don’t Overwork The Icing
Unlike other icings that require a good beating, this one’s all about gently folding. Overmixing can result in a thicker, stiffer icing, which isn’t what we’re going for here. The goal is light and airy, not heavy and dense.
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Versatility Is Key
I started using this icing for cakes, but I quickly realized it’s amazing on cupcakes, as a topping for scones, or even just as a dip for fruit (think strawberries and figs). You can tweak it a little to suit the flavors you’re working with-add a little cocoa powder if you’re in the mood for chocolate, or some fresh herbs for something savory.
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Make Ahead, But Not Too Far Ahead
I’ve made this icing the night before I needed it, and while it’s perfectly fine to do so, I find that fresh is best. The texture is at its peak the day you make it, so I tend to prep everything else the day before and leave the icing for last.