Lemon Mascarpone Cream

Ingrédients

• 2 cups (16 ounces, 454 grams) mascarpone cheese
• 1/4 cup (2 ounces/ 56 grams) fresh lemon juice
• 1 teaspoon lemon extract OR 1/2 teaspoon lemon oil
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 2 cups (16 ounces/ 454 grams) heavy whipping cream
• 1 3/4 cups - 2 1/2 cups (198 grams - 283 grams) powdered sugar, more to taste

Préparation

1. 1

   Add the mascarpone, lemon juice, lemon extract or...: Add the mascarpone, lemon juice, lemon extract or lemon oil, vanilla, and salt to a mixing bowl and beat with an electric mixer until the mixture is blended and completely smooth.

2. 2

   With the mixer running on medium-low speed, slowly...: With the mixer running on medium-low speed, slowly pour in the cream. Continue to beat until the mixture thickens enough to hold a soft peak, stopping to scrape down the sides of the bowl from time to time. If you lift the beater from the frosting, a peak will form that slowly folds over onto itself. Be careful to not over mix or the frosting might curdle or split.

3. 3

   Add 1 3/4 cups powdered sugar and mix...: Add 1 3/4 cups powdered sugar and mix on medium-low speed to blend. Check the consistency and add as much additional powdered sugar as you like to reach the desired consistency. If using this as a frosting, or to pipe onto cupcakes, add enough powdered sugar to create a stiff frosting that holds its shape. To keep it closer to a sauce-like consistency, add less.

4. 4

   Store in the refrigerator in an airtight container...: Store in the refrigerator in an airtight container until ready to use.