Whipped Lemon Mascarpone Frosting

By jeff and alli -

 Rees made a cake for a school project and the family enjoyed the cake, but we loved the frosting.  We wanted extra frosting so we could dollop more on our cake.  The recipe below is to make a naked cake, meaning, the frosting isn't meant to cover an entire cake.  Double it if you want full coverage, or enough for extra dollops.  


Ingredients:

1 cup heavy whipping cream

8 oz mascarpone

2 cups powdered sugar, sifted if you really care

1/2 teaspoon lemon extract


Directions:

1. Whip the whipping cream until stiff peaks form.  

2. In another bowl, combine mascarpone, powdered sugar and lemon extract.  Mix on medium speed until incorporated.

3. Gradually fold in the whipped cream into the mascarpone mixture.

4. Use right away.  (we found the extra frosting tasty the next day, but I believe if you want to use it for frosting, you will want to use this earlier rather than later.)

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