Lemon mascarpone frosting is a light and creamy frosting made with mascarpone cheese, whipped cream, and lemon curd, perfect for cakes, cupcakes, and lemon desserts.
This lemon curd mascarpone frosting combines whipped mascarpone and lemon curd for a light texture and fresh citrus flavor.
I use this recipe when I want a frosting that feels lighter than buttercream while still holding its shape beautifully on cakes and cupcakes.
Why you'll love this recipe
- Fresh lemon flavor: Made with real lemon curd for a bright citrus taste.
- Light texture: Airy, creamy, and less rich than buttercream.
- Easy to pipe: Perfect for cupcakes, layer cakes, and dessert fillings.
Ingredients you need
You need these ingredients to make this lemon mascarpone frosting:
- Mascarpone cheese: Full-fat mascarpone, well chilled.
- Heavy cream: Cold whipping cream with at least 35% fat.
- Lemon curd: Homemade or store-bought, completely cooled.
- Powdered sugar: Adds sweetness while keeping the texture smooth.
- Vanilla extract: Balances the lemon flavor.
Tips for this recipe
- Use cold ingredients for the best texture.
- Choose a thick lemon curd to keep the frosting stable.
- Whip at medium speed instead of high speed.
- Stop as soon as stiff peaks form to avoid graininess.
- Chill before piping for sharper decorations.
How To Make Lemon Curd Mascarpone Frosting
Add mascarpone, heavy cream, lemon curd, powdered sugar, and vanilla to a large mixing bowl.
Whip on medium speed for 2 to 3 minutes until thick and fluffy.
Stop mixing as soon as the frosting holds its shape.
Use immediately or refrigerate until needed.
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.
- Lemon curd filling: Use a thicker lemon curd for layer cakes and cupcakes.
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
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Lemon Mascarpone Frosting
- Total Time: 30 minutes
- Yield: 10 portions
Description
Make this creamy and light lemon-flavored mascarpone whipped cream, infused with lemon curd, perfect for filling a cake or topping cupcakes, tarts, and more. (Enough to decorate 10 cupcakes, fill 3 cake layers or a 10-inch tart).
Ingredients
Lemon Curd
- 3 large eggs, room temperature
- 120 g (⅔ cup) granulated sugar
- 80 ml (⅓ cup) fresh lemon juice, about 2 to 3 lemons
- 1 tablespoon lemon zest
- 90 g (6 tablespoons) unsalted butter, softened
- 1 tablespoon cornstarch (optional)
Lemon Mascarpone Frosting
- 200 g (¾ cup + 2 tablespoons) mascarpone cheese, cold
- 200 ml (¾ cup + 1 tablespoon) heavy cream, cold
- 80–100 g (⅓ to ½ cup) lemon curd, cold
- 50 g (⅓ cup + 1 tablespoon) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
Instructions
Make the Lemon Curd
- Whisk the eggs, sugar, cornstarch (if using), lemon juice, and lemon zest in a heatproof bowl until smooth.
- Cook over low to medium heat in a double boiler or directly in a saucepan, whisking constantly.
- Continue cooking for 15 to 20 minutes until the lemon curd thickens and coats the back of a spoon.
- Remove from the heat and gradually whisk in the softened butter until smooth and glossy.
- Strain through a fine-mesh sieve to remove the zest and any cooked egg bits.
- Transfer to a clean bowl or jar and cover with plastic wrap directly touching the surface.
- Chill completely in the refrigerator before using.
Make the Lemon Mascarpone Frosting
- Place the cold mascarpone, cold heavy cream, cold lemon curd, powdered sugar, and vanilla extract in a large mixing bowl.
- Whip on low to medium speed for about 2 minutes until thick, smooth, and firm.
- Use immediately to fill or frost cakes, cupcakes, and desserts, or refrigerate until ready to use.
Notes
Storage : Store the lemon mascarpone frosting in an airtight container in the refrigerator for up to 3 days.
Tips :
- Use cold ingredients for the best texture and stability.
- Cool the lemon curd completely before adding it to the frosting.
- Whip on medium speed to avoid overwhipping.
- Stop as soon as stiff peaks form to keep the frosting smooth.
- Chill before piping for cleaner decorations.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: frosting, fillings, cream
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 144
- Sugar: 5.2 g
- Sodium: 14.3 mg
- Fat: 12.9 g
- Carbohydrates: 5.7 g
- Protein: 1.7 g
- Cholesterol: 37.2 mg
Farida
Perfect! It's not too lemony and really light. I'm going to use it in a cake along with a layer of curd. Thanks for the recipe 🙂