Rasmalai Mango Frosting/Whipped Cream

How could I treat my fellow friends on this holy day of Ramadan, I planned it to be royal but simple as well. Two birds with one stone kind of deal. Voila!!!! Rasmalai!!! The thought of it itself cast a spell on me. I wanted to make it more extravagant by converting it into a sumptuous fusion treat. Yippee!!!, you guessed it right, it’s going to be Eggless Rasmalai Cupcakes and a bonus recipe of Eggless Rasmalai Jar Cakes with a twist ingredient- Mango, of course, how can I neglect the king of fruits in its season.

To complement this lovely Rasmalai cakes, which is dulcified with sweet Rasmalais and its juice, it needs a subtle, light, airy frosting that shouldn’t make it a saccharine dessert.

Here, comes the added Bonus recipe of Rasmalai Mango Frosting, relish the heavenly Rasmalai Cake, slathered generously with this creamy, smooth, subtle frosting. It’s the ultimate therapy for Sugarholics to indulge in this outrageously moist and soft Eggless Rasmalai cake topped with this silky, smooth, subtle Rasmalai Mango Frosting. Click here for the Rasmalai cake recipe.

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The ingredients required are minimal.

1. Heavy whipping cream-this is the key ingredient and never compromise the fat content of the cream. You’ll be spoiled for choices as the cream aisle in the stores has many options. I highly recommend you to use only Heavy/Double cream in the place of whipping cream. The reason why I insist on heavy cream is because of its high milk fat content. Heavy/Double cream or heavy whipping cream contains at least 36% or more milk fat which gives you stiff peaks and the frosting can be piped into your desired patterns. While whipping cream or Light Whipping cream contains 30-33% milkfat which gives only soft peaks and will not be able to pipe designs as they droop and become flat. This frosting is purely whipping cream base, it doesn’t have other fat as in buttercream or cream cheese frosting, so don’t go for light whipping cream if you have planned piping techniques for your cakes. Instead, you can do normal frosting to the cake. This I experienced from my failed attempt using just whipping cream, I tried to thicken using corn starch as well but didn’t work. Always go with the high-fat content of the cream to get desired results.

Still, if you are not lucky enough to get heavy/double cream, no worries, pick the whipping cream and go ahead with the recipe. You can slather the cupcake and cake with the frosting, but you’ll not be able to do any designs with piping techniques.

To conclude, whichever cream you use, more important is to chill your cream, mixing bowl, and beaters well before use as it will assure a faster and more desirable end product.

2) Icing/Powdered sugar-icing sugar is the first choice, as store-bought one has corn-starch included as an anticaking agent. This corn-starch aids in getting stiff peaks. If you are going with homemade powdered sugar, then grind 1 cup of sugar with 1 tbsp of corn starch to get that effect.

3) Flavouring agents-to give the frosting the hint of Rasmalai, cardamom powder, and thickened ras (juice/milk) of Rasmalai are added. As an optional ingredient, I added mango pulp to give a twist.

4) Colour-you can skip adding colour if you’re making it for your loved ones as I’m not a big fan of artificial colours. Here, for the presentation’s sake, I added gel colour in a minimal quantity, as it’s quite evident in my photos.

Now let’s get into the recipe…👇

For best results keep the bowl (preferably glass or steel), whisking attachments, in the freezer for 30 minutes. Also, take the cream out of the refrigerator (do not freeze), just before whipping.

Take a wide glass bowl, pour the chilled heavy whipping cream.

And whip it for 3 minutes starting with low to high gradually. Stop in between, scrape the sides, and whip again.

It would have reached a creamy texture. Now add ½ tsp of cardamom powder and ½ cup of icing sugar.

Whip it for 3 minutes from low to high speed. Intermittently, scrape the sides to ensure even whipping. After the given time, it would have reached the stiff peak stage, stop here.

Check the right consistency by scooping the whipped cream with the attachment and flipping it, the cream shouldn’t droop or fall.

Finally, add 1 tbsp of thickened ras (juice/milk) of Rasmalai and 1 tsp of thick mango pulp (optional ingredient). Add gel colour of your choice in minimal quantity and start whipping it for a minute at low speed till it gets combined and should maintain the stiff peak.

Here, you can do the flip test by holding the bowl upside down, the peaks should hold their shape.

Keep the bowl covered with cling film in the refrigerator for an hour. After an hour, take it out from the refrigerator and whip it again at low speed for a minute. (This is an optional step; you can skip it if you are frosting the cake immediately)

Silky, smooth, subtly sweet, Rasmalai frosting is ready for piping, and unleash your creativity to decorate your cupcakes, jar cakes and cakes This frosting is a fitting match to the Sweet loaded Rasmalai cake.

Recipe card

Preparation time: 5-7 minutes

Cooking time: 0 minutes

Cuisine: International

Category: Desserts

Serves: 16-18 cupcakes

Author: Manimala

Ingredients-

Heavy whipping cream – 2 cups

Icing/powdered sugar – ½ cup

Cardamom powder – ½ tsp

Thickened Ras of Rasmalai – 1 tbsp

Thick Mango pulp – 1 tsp

Food gel colour – as required

Instructions-

1. For best results keep the bowl (preferably glass or steel), whisking attachments, in the freezer for 30 minutes. Also, take the cream out of the refrigerator (do not freeze), just before whipping.
2. Take a wide glass bowl, pour the chilled heavy whipping cream and whip it for 3 minutes starting with low to high gradually. Stop in between, scrape the sides, and whip again.
3. It would have reached a creamy texture. Now add ½ tsp of cardamom powder and ½ cup of icing sugar. Whip it for 3 minutes from low to high speed. Intermittently, scrape the sides to ensure even whipping.
4. After the given time, it would have reached the stiff peak stage, stop here. Check the right consistency by scooping the whipped cream with the attachment and flipping it, the cream shouldn’t droop or fall.
5. Finally, add 1 tbsp of thickened ras (juice/milk) of Rasmalai and 1 tsp of thick mango pulp (optional ingredient). Add gel colour of your choice in minimal quantity and start whipping it for a minute at low speed till it gets combined and should maintain the stiff peak.
6. Here, you can do the flip test by holding the bowl upside down, the peaks should hold their shape.
7. Keep the bowl covered with cling film in the refrigerator for an hour. After an hour, take it out from the refrigerator and whip it again at low speed for a minute. (This is an optional step; you can skip it if you are frosting the cake immediately)
8. Silky, smooth, subtly sweet, Rasmalai frosting is ready for piping, and unleash your creativity to decorate your cupcakes, jar cakes and cakes. This frosting is a fitting match to the Sweet loaded Rasmalai cake.