Lemon Mascarpone Cream
Rich, creamy mascarpone is balanced beautifully with bright, tart lemon in this airy, silky, mousse-like cream. Just a hint of vanilla brings warm, creamy notes that round out the lemon and create a more complex flavor profile.
I originally developed this cream as a filling for my grandmother’s Lemon Gold Cake. Chiffon cake is exceptionally light and delicate, so I didn’t want to pair it with a filling that would overwhelm that airy texture. At the same time, I wanted something substantial enough to stay neatly between the layers. Mascarpone provided the richness and body I was looking for, while whipped cream lightened it into something much softer and more delicate.
While you can certainly eat this cream by the spoonful—trust me, my family did—it is stable enough to hold up beautifully as a filling for everything from cream puffs and tarts to layer cakes. Paired with the Lemon Gold Cake, it reinforces the cake’s bright citrus notes without competing with them.
I added a jammy blueberry compote to my cake, but lemon mascarpone cream plays well with all kinds of fruit. Blueberries and raspberries are particular favorites of mine with lemon, but strawberries or blackberries would be delicious as well. Stone fruits such as peaches, nectarines, or plums would take it in a different direction, or you could double down on the citrus with mandarins for an almost orange-creamsicle vibe.
I chose to use the cream only as a filling for my cake, but it could just as easily frost or decorate cakes and cupcakes. It pipes beautifully, holds its definition, and smooths well enough for a soft, simple finish.
Mascarpone itself adds body and richness to whipped cream, helping to stabilize it for fillings and toppings. But I wanted a little more insurance for a filling destined for a layer cake. A small amount of gelatin provides that extra structure. As it sets, the gelatin forms an almost imperceptible network through the cream that helps support the air incorporated during whipping. The result isn’t rubbery or gelatinous—the amount is small enough that the finished cream remains soft and velvety, while holding its shape much more reliably.
Whether you tuck it between cake layers, pipe it into pastries, spoon it over fresh berries, or simply raid the refrigerator with a spoon, this is the kind of recipe that can go in a lot of different directions. Bright lemon keeps all that mascarpone and cream from feeling heavy, leaving you with something rich, refreshing, and deceptively light.
Lemon Mascarpone Cream
Equipment
Ingredients
Method
- Bloom the gelatin in small bowl of cold water2 g (â…› oz) gold leaf gelatin
- Heat 60ml heavy cream in a small glass bowl or measuring cup (in the microwave) or small saucepan (on the stovetop) to about 110°F. Squeeze the excess water from the gelatin and whisk it into the heated cream until fully melted and incorporated – set aside to cool.60 ml (2 floz) heavy cream
- In a medium mixing bowl, Whisk together the mascarpone cheese, powdered sugar, lemon juice, lemon zest, salt and vanilla.226 g (8 oz) mascarpone cheese, 60 g (½ cup) powdered sugar, 1 lemon, 1 pinch salt, 5 ml (1 tsp) vanilla
- Slowly whisk the cooled gelatin and cream mixture into the mascarpone mixture.
- Continue whisking while slowly streaming in the remainder of the cold heavy cream.180 ml (6 floz) heavy cream
- Switch to an electric mixer and beat until medium peaks form. Transfer to a large piping bag and refrigerate for at least one hour or until ready to use. (Yield: about 3½ cups)[You can continue to whisk by hand, but it will take longer and give you quite the arm workout]
Private Notes
Nutrition
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