This is my favorite recipe for american buttercream. It is creamy, not gritty and not overtly sweet. People confuse it for swiss meringue buttercream because of the gloss and shine  and velvet like texture it has and also the taste. Its the only american buttercream recipe I use.

American Buttercream recipe

Over the weekend, I hosted my first ever food styling and photography workshop in Chandigarh. When I started food photography I never thought that I would reach a stage where someone would like to learn from me. It has taken years of practice and even now there is so much to learn, but since so many people kept asking me to do a workshop, I decided it was time. With the help of my friends at Eighty.Tribe and Madras Prop Store, I set Saturday April 7th, 2018 as the date for the workshop.

As soon as I posted about the workshop on my instagram page, panic struck as to would any one even register. Luckily, people did and we had a full house. While I think everything went smoothly, there is always room for improvement especially if its the first time you are doing anything. For one, I should have taken more photographs of the space, the behind the scenes and should have at least taken one group shot with everyone! Well, that was a learning.

Another learning was I should not take on everything. There is so much work for a workshop. Between planning for the presentation and live styling sessions, I also decided to make the treats that would be served for the participants. Which meant staying up till late, the night before the workshop baking cupcakes, cookies, sandwiches and pound cake. And also, wrapping the small takeaways I had made for everyone attending the workshop (a hand painted board and napkins)

All that effort did pay off, since everyone loved the treats and the gesture at the end. A few people asked if the recipe for the buttercream frosting I used on the chocolate cupcakes was in the blog archives. That’s when I realized I hadn’t posted it.

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Beat the summer heat with this easy, quick mango passionfruit ice cream. Fret not if you don’t have an ice cream maker because this recipe yields a creamy, yet fresh ice cream even without one.

Easy Mango Passionfruit Ice cream recipe (eggless)

Mango season is upon us here in India, which means a lot of Mango recipes coming your way. Nothing screams summer louder than this mango passionfruit ice cream. It’s bursting with the fresh and refreshing flavors of mangoes, and with a slight tang of passionfruit. A perfect treat for the summer heat.

A few years back, when I was still in US, I had visited India during the summer months. Häagen-Dazs had just opened its first outlet in Delhi and I went to try it out. They had certain local flavors and mango passionfruit ice cream was one of them. I had never eaten passionfruit anything before and when I tested the mango passionfruit ice cream, I was sold. It was tangy, creamy yet refreshing. The flavors were fresh and since then I have been meaning to recreate that flavor combination of mango and passionfruit at home.

Easy Mango Passionfruit Ice cream recipe (eggless)

I had some frozen passionfruit puree left from the time I made the passionfruit ice cream. When mango season hit, it was one of the first things I set out to make. Its weird how tastes evolve as we grow older. As a kid I hated mangoes- I didn’t like the mess that came with eating mangoes (In India, we use our hands and mouth to eat mangoes, and it gets messy). Now, I don’t mind the mess and in fact love mangoes. They work very well in desserts, and the possibilities are endless.

This recipe is easy. Just a whiz in the blender and you are set. I used an ice cream maker (this one), but in case you don’t have one you can still get good results. The addition of milk powder is what keeps this ice creamy and keeps it from forming ice crystals.

Hope you get to try the recipe. If you do, please share your feedback here. You can also tag me on Facebook, instagram or twitter.

Easy Mango Passionfruit Ice cream recipe (eggless)

4.8 from 6 reviews
Mango Passionfruit Ice Cream {eggless}
 
Serves: serves 10-12
Ingredients
  • 1 cup passionfruit puree
  • Pulp of 2 mangoes
  • 1 can (400ml) coconut milk
  • 1 can (400gms) condensed milk
  • 1 cup mascarpone cheese
  • ¼ cup milk powder
Instructions
  1. Blend all the ingredients together in a blender till well combined. Transfer to ice cream maker and freeze according to the manufacturer's instructions.
  2. To make this ice cream without an ice cream maker, after you have blended all the ingredients, either transfer it in into the container that you plan to freeze the ice cream in, or if you have enough freezer space leave the blended ice cream in the blender. After 45min- 1 hour check on it and if you see the mixture freezing at the edges, remove from freezer and give it a whizz. Repeat process 3-4 times and then transfer to the container you want the ice cream to freeze in and let freeze completely.

Easy Mango Passionfruit Ice cream recipe (eggless)

 

Sweet Mathris | The Novice Housewife

Things have been quite busy at my end and hopefully its a sign of good things to come. I will be posting about the latest developments on my front in a blog post later but you can get an idea about what has kept me busy here. Today I got some time to breathe so thought I will update this space which has unfortunately and not to my liking taken a back seat.

A few days back I had posted a raw, vegan, gluten free sweet option to give as gifts or just make for yourself during Diwali or otherwise. Today’s recipe is the complete opposite. Its deep fried, gluten loving, clarified butter enriched sweet goodness. Well technically you could make this vegan by substituting the ghee with oil, but unless you are lactose intolerant, I would not recommend you to do so.

Sweet Mathris | The Novice Housewife

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