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
- 200 g (7 oz) Mascarpone cheese - cold
- 200 ml ( 3/4 cup) Heavy cream - full fat and cold
- 80-100 g (1/3 to 1/2 cup Lemon curd
- 50 g (1/2 cup) Powdered sugar
- 1 tsp vanilla extract
Instructions
- Place the cold mascarpone, cold heavy cream, cold lemon curd, sifted powdered sugar, and vanilla extract into a large mixing bowl.
- Beat with an electric mixer on low to medium speed for about 2 minutes until you achieve a smooth and firm frosting.
- Use immediately to fill or decorate your cakes, or refrigerate.
Notes
Storage: Up to 3 days in the refrigerator covered with plastic wrap or in an airtight container.
Tips:
Use well-chilled ingredients. You can place the mixing bowl with all the ingredients in the freezer for 10 minutes before whipping.
Start beating at low speed and gradually increase the speed if needed until you achieve the desired texture (be careful not to overwhip to avoid making the frosting grainy).
- Prep Time: 15 minutes
- Cook Time: 5 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