Recipe courtesy of Kat Green, excerpted from Sweet Kathleen's: Old-Fashioned Coffee Cakes, Loaf Cakes & Pound Cakes
1/2 cup heavy whipping cream
1/4 cup confectioners’ sugar, sifted
1 teaspoon lemon extract
1 cup (8 ounces) mascarpone cheese, room temperature
• In a medium bowl, beat cream at medium-high speed with an electric mixer until soft peaks form. Add confectioners’ sugar and lemon extract, beating well. Add mascarpone cheese in 2 batches, beating until smooth.
• Cover, and refrigerate until ready to use.
(Pictured with Pignoli Lemon Loaf)