Lemon Mascarpone Frosting

Lemon mascarpone frosting is a light, creamy lemon frosting made with mascarpone cheese and lemon curd, perfect for cakes and cupcakes.

This lemon mascarpone frosting is best used when you want a light, creamy lemon frosting without the richness of buttercream.

It’s ideal for spring and summer cakes, layered cakes, cupcakes, and desserts that need a fresh citrus flavor.

Mascarpone creates a smoother, lighter frosting texture with a delicate lemon flavor.

Why you'll love this recipe

• Light and creamy: whipped texture without buttercream heaviness
• Real lemon flavor: made with lemon curd, not extract
• Versatile frosting: perfect for cakes, cupcakes, and desserts

Ingredients you need

You need these ingredients to make this lemon mascarpone frosting:

• Lemon curd - Homemade lemon curd made with egg yolks, lemon juice, and zest, or a good-quality store-bought lemon curd.
• Mascarpone cheese - Use cold, full-fat mascarpone for a smooth and stable frosting.
• Heavy cream - Full-fat heavy cream or whipping cream with at least 30–35% fat, well chilled.
• Powdered sugar - Sifted powdered sugar. You can blend granulated sugar if needed.
• Vanilla extract - Pure vanilla extract or seeds from half a vanilla bean.

Tips for this recipe

• Use cold ingredients: mascarpone, cream, and lemon curd must be well chilled.
• Whip on medium speed: overwhipping can make the frosting grainy.
• Add lemon curd last: it keeps the texture smooth and stable.
• Stop at firm peaks: the frosting should hold its shape but stay light.
• Chill before using: refrigerate 30–60 minutes for cleaner piping and filling.

How To Make Lemon Mascarpone Frosting

Combine cold mascarpone, cold heavy cream, powdered sugar, vanilla extract, and cooled lemon curd in a large bowl.

Whip on medium speed for about 2 minutes, until smooth, creamy, and firm enough to hold peaks.

Stop mixing as soon as the frosting is stable and fluffy to avoid overwhipping.

Use immediately to frost cakes or cupcakes, or refrigerate until ready to use.

How to Use This Lemon Mascarpone Frosting

• Sheet cakes: Spread a thin layer for a fresh, not-too-sweet finish.
• Cakes: Use as a filling or light frosting for lemon layer cakes and sponge cakes.
• Cupcakes: Pipe or spread on lemon, vanilla, or berry cupcakes.
• Tarts: Spoon over baked tart shells with fresh fruit.
• Dessert cups: Layer with berries or crumbled cookies.

Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Before using: Re-whisk briefly to restore a smooth texture.
• Freezing: Not recommended, the texture will change after thawing.

Recipe Variations

• Stronger lemon flavor: Add a little extra lemon curd or lemon zest.
• Lime mascarpone frosting: Replace lemon curd with lime curd.
• Cream cheese version: Swap mascarpone for cream cheese for a tangier frosting.
• Berry swirl: Gently fold in raspberry or strawberry compote.
• Less sweet: Reduce powdered sugar slightly and rely on the lemon curd.

If you’re looking for more frosting and filling ideas for cakes, you can find them all here.

Recipe Questions

Can I make this frosting ahead of time?

Yes, store it in the fridge and re-whisk before using.

Is this frosting stable for piping?

Yes, if kept cold and not overwhipped.

Can I use store-bought lemon curd?

Yes, just choose a thick, good-quality lemon curd.

Can I frost a layer cake with it?

Yes, best used as a filling or light frosting, then chilled.

Why is my frosting too soft?

The ingredients were likely too warm or overmixed.

More Lemon Frosting Recipes

• Lemon buttercream frosting
• Lemon cream cheese frosting
• Easy lemon glaze

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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