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Cannoli Icing

Cannoli Icing

Stir toasted pistachios, chocolate chips and mascarpone into vanilla icing for a to-die-for frosting to cover a sheet cake.

Servings: 60 servings

Ingredients:

INGREDIENT
WEIGHT
MEASURE
Pistachios, shelled, chopped
3 oz
2/3 cup
Gold Medal™ Ready-To-Spread Vanilla Crème Icing (11216)
1 lb 14.00 oz
3 cups
Mascarpone cheese
1 lb 8.00 oz
3 cups
Semi-sweet chocolate chips
4.50 oz
3/4 cup

Instructions:

Toasted Pistachios
  1. Place chopped pistachios nuts onto a parchment-lined half sheet pan.
  2. Bake as directed below and allow to cool.
BAKE:
TEMP
TIME
Convection Oven*
300°F
5-7 minutes
Standard Oven
350°F
8-9 minutes
*Rotate pans baked in a convection oven one-half turn (180°) after 3 minutes of baking.
Icing
  1. Place vanilla icing in mixer bowl with whisk attachment and mix on medium speed for 5 minutes until icing is light and fluffy.
  2. Stop mixer, scrape bowl and paddle; add pistachios, cheese and chocolate chips.
  3. Mix on medium speed for 45 seconds or until well combined.
  4. Use icing immediately, refrigerate or freeze until needed.

  • Tip: Recipe amount will cover 1 full sheet cake or 130 cupcakes (with .5 oz of icing per cupcake).

Nutrition Information:

Serving Size:
1 serving
Calories
100
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
35mg
1%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
11g
Protein
0g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.