You can’t beat this luxurious lemon mascarpone frosting if you like cakes with silky-smooth, bright, and fresh toppings.
Unlike cream cheese frosting, which can be a little tangy, this blend is sweet, dreamy, and excellent on everything from cupcakes to Paradise Cake.
The Best Lemon Mascarpone Frosting
Mascarpone cheese is very mild, making it ideal for frosting because it brings so much richness to the mix without overpowering the flavors.
My peanut butter mascarpone frosting has been shared more times than I can count, and it’s still my go-to when I make cakes and cupcakes.
But when I want something zesty, I always turn to this lemon version.
The only thing you need to remember is that mascarpone is prone to curdling - especially as you’re adding acidic citrus juice. So, be sure to keep an eye on it while it mixes.
Other than that, all you need is a mixer and a piping bag.
How to Make Lemon Mascarpone Frosting
This recipe is enough to cover 12 cupcakes or fill and top an 8-inch cake. If you want enough to cover a whole cake, double the recipe.
- 250 grams of Mascarpone Cheese (1 cup)
- 3 tablespoons of fresh Lemon Juice
- 350 grams of Powdered Sugar (2 1/2 cups)
- 160 ml Heavy Cream (2/3 cup)
- Ensure the mascarpone and heavy cream are both cold before you begin.
- Add the mascarpone and lemon juice to a mixer and whisk for 10-15 seconds until mostly combined.
- Add the powdered sugar and heavy cream, and whisk slowly for the first 10-15 seconds or until the sugar has started to mix in.
- Turn the mixer up to medium speed and whisk for 1-2 minutes until the mixture is smooth and fluffy.
- Keep the frosting in the fridge until ready to use.