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Ingredients
2 cups (480 ml) heavy whipping cream
1 pound (454 g) marscapone cheese, at room temperature
2 cups (240 g) powdered sugar
zest from 3 lemons (6 T)
6 tablespoons (90 ml) fresh lemon juice
2 teaspoons (10 ml) vanilla extract
Directions
- In a large bowl, whip the cream to stiff peaks. Put in the fridge for the next step.
- In a separate bowl, mix the marscapone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until soft and completely blended. You can use the same beaters from the whipped cream.
- Mix 1/3 of the cream into the cheese mixture, to lighten the mix. Gently fold the remaining cream into the cheese mixture, until fully incorporated. Be careful to not deflate the cream.
- Chill until ready to use. After this is used as frosting on a cake, it should be chilled for at least 2 hours.