Who likes frosting-less cakes…I don’t! Frosting adds texture and another layer of taste to any cake.
I paired this frosting with the Lemon Bundt Cake.
Mascarpone is most often used in Tiramisu, but I thought it would be a delicious addition to Lemon Cake as well.
I used the frosting pretty quickly without letting it stand in the fridge (because I’m impatient like that) hence why it’s a bit runny but if you put it in the fridge for at least an hour it will become thick and you can layer it on the cake.
1 cup heavy cream, whipped
8 ounces mascarpone cheese (I used TreStelle but feel free to use any mascarpone cheese you can find at your local grocer).
5 teaspoons icing sugar, sifted
- Using an electric mixer, beat cream in a bowl until peaks form. Add the mascarpone cheese and icing sugar and stir.
*This post is not sponsored by any brand or company. All opinions are my own.*