Lemon Mascarpone Frosting

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.

Ingredients

• Mascarpone Cheese
• Fresh Lemon Juice
• Powdered Sugar 
• Heavy Cream

How to Make Lemon Mascarpone Frosting

This recipe is enough to cover 12 cupcakes or fill and top an 8-inch cake. I even have a recipe below I know you’ll love!

1. Ensure the mascarpone and heavy cream are both cold before you begin.
2. Add the mascarpone and lemon juice to a mixer and whisk for 10-15 seconds until mostly combined. 
3. 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. 
4. Turn the mixer up to medium speed and whisk for 1-2 minutes until the mixture is smooth and fluffy.
5. Keep the frosting in the fridge until ready to use.

What to Serve with Lemon Mascarpone Frosting

This lemon mascarpone frosting is incredible on cupcakes, sugar cookies, and blondies. And it’s a terrific way to jazz up a simple vanilla sponge.

But if you want the most lemony lemon cake ever, use it to fill and top this zippy and moist lemon cake recipe.

Lemon Cake Ingredients

For the Cake:

• 300 grams of All-Purpose Flour (2 1/2 cups)
• 1 1/2 teaspoons of Baking Powder
• 1/2 teaspoon of Baking Soda
• 225 grams of Salted Butter, at room temperature (1 cup)
• 300 grams of White Sugar (1 1/2 cups)
• 3 large Eggs 
• Zest of 3 lemons
• 60 ml of Fresh Lemon Juice (1/4 cup)
• 240 ml of Buttermilk (1 cup)

For the Lemon Syrup:

• 65 grams of White Sugar (1/3 cup)
• 80 ml of Lemon Juice (1/3 cup)

Instructions:

1. Preheat the oven to 175°C/350°F and lightly grease two 8-inch cake pans. Add a layer of parchment so it’ll pop out easily.
2. To prepare the cake, mix the flour, baking powder, and baking soda in a bowl so the leavening agents are evenly distributed.
3. In a separate bowl, beat the butter and sugar until light and fluffy. Add the lemon zest then beat for another 10-20 seconds. 
4. Add the eggs, one at a time, and mix well. Then add the lemon juice and mix on low until well blended.
5. Alternate adding the flour and buttermilk in three additions each, mixing on low until just combined.
6. Divide the batter between the two prepared pan, smooth the top with a spatula, and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 
7. Let the cake cool in the pan for 10 minutes while you make the lemon syrup.
8. Combine the sugar and lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves completely. 
9. Using a toothpick or wooden skewer, poke hole all over the two warm cakes. Then pour the syrup over the top. 
10. Let the cake cool completely in the pan then decorate with my lemon mascarpone frosting!