The lemon paradise cream is a very easy and quick cream to make and is the classic decoration and filling for countless homemade cakes!
Very often, even if we have a classic base like sponge cake, a soft, silky, and enveloping cream is enough to create a stunning cake that everyone will love, and on the blog, we find many recipes to fill easy and genuine cakes and pastries!
The aroma of lemon is certainly one of the most used and appreciated in pastry-making along with vanilla, coffee, chocolate, and much more!
The preparation of this sweet cream, excellent on its own with cookies for a snack, is super fast so …
I leave you the recipe for lemon paradise cream but I also suggest other sweet preparations already published such as:
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: about 500 grams of cream
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients LEMON PARADISE CREAM
- 8.8 oz mascarpone
- 3/4 cup heavy whipping cream
- 2/3 cup powdered sugar
- 1 lemon (juice and organic zest)
Tools
#adv
- Mixers
- Spatulas
- Bowls
Steps
1) As mentioned above, the lemon cream recipe is quick, easy, and foolproof, so …
2) In a bowl I whip the liquid heavy cream, which must be very cold, and if possible, use chilled beaters from the refrigerator!
3) In another bowl, I beat the mascarpone with the powdered sugar and gradually add the lemon juice.
4) Gently fold the two whipped creams together using a MARISA spatula, and to enhance the lemon flavor, I also add the zest (make sure to use only the yellow part and not the white part, called albedo) to the lemon paradise cream.
5) ET VOILA’… the recipe for the silky, fabulous, enveloping LEMON PARADISE CREAM is ready!
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Annalisa says…
The best cakes to be filled are the classic SPONGE CAKE, the 4/4, the VICTORIA SPONGE CAKE and….
