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A small glass jar of light yellow mousse with spoons and lemons in the background

Lemon Mascarpone Mousse (Lemon Whipped Cream)

5 from 2 votes
Don't let the idea of combining dairy and lemon juice scare you! This lemon whipped cream dessert (or as I call it, lemon mascarpone mousse) is thick and fluffy, slightly sweet and tart. Speaking of tarts, it's lovely in a fruit tart - you can also top cupcakes with it, frost a cake, layer it in a parfait, or just eat it by the spoonful.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings (will vary)


  • 6 ounces mascarpone cheese, cold
  • 1 ½ tablespoons granulated sugar, divided
  • ½ cup heavy cream, cold
  • ½ teaspoon pure vanilla extract, can substitute clear vanilla extract
  • Pinch of salt
  • 1 tablespoon lemon juice, freshly squeezed and cold


  • In a medium bowl, combine mascarpone cheese and 1 tablespoon sugar, and use a hand mixer or stand mixer to beat on high speed until combined.
  • In another medium bowl, combine heavy cream, remaining ½ tablespoon sugar, vanilla and salt and use a hand mixer to beat on high speed until it forms soft peaks.
  • Use a spatula to fold the heavy cream mixture into the mascarpone mixture (if needed, give it a quick beat with the mixer), then fold in the lemon juice until completely combined.
  • Spoon mousse mixture into a pastry bag to pipe into serving dishes, spread on a cake, or just dig in with a spoon :) Enjoy!



Note about texture: Your lemon mousse might not be completely smooth, but it should still be creamy, light and fluffy. Some people have noted that they thought the mascarpone "curdled" when they folded in the lemon juice, but that should not be the case (unless you went a little crazy with your whisk or spatula). Take a peek at the photos as well as my original mascarpone whipped cream recipe - similar consistency! 
Want a stronger lemon flavor? Add a smidge more! I've used up to 2 tablespoons myself with success, it's just a slightly less stable whipped cream.
Lemon acidity: The acidity of lemons can vary based on what's available where you live, the season, etc. So your result might be less or more fluffy than what you see in my photos just because of that variances.
Using bottled lemon juice: I always recommend freshly squeezed lemon juice, but if bottled is all you have access to you can use that as well. Just note that the end result may vary.
Storage: Can be stored in an airtight container in the fridge for up to 1 week. 
Serving size: I've noted that this could serve 4 as a standalone dessert, but your mileage may vary based on what you consider "enough" ;)


Calories: 312kcal | Carbohydrates: 6g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 76mg | Sodium: 32mg | Potassium: 33mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1033IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg
Course Dessert
Cuisine American
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