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Message: [QUOTE="Norcalbaker59, post: 41141, member: 2340"] oh that sounds delicious. One of my favorite icings is actually mascarpone and heavy cream. I dissolve a few gelatin sheets in the heavy cream. Scrape a vanilla being into it Then mix the heavy cream, mascarpone, some sugar together. Refrigerate it overnight. And then whip it with some almond extract or other flavor emulsion the next day. It makes such a nice icing for chiffon and sponge cakes. I don’t use the shortening icings—ever. And the meringues can be really heavy and not always appropriate for the lighter cakes. [/QUOTE]