Mascarpone Cream
Chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this mascarpone cream whip up better.

Place 1 cup (8 oz.) of cold, drained mascarpone cheese into the chilled mixing bowl and mix on a medium-low speed until smooth.

Pour in 1 cup of powdered sugar, and mix on low at first to avoid powdered sugar clouds/explosions. Increase the speed to medium-high once the powdered sugar is incorporated and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.

Add in 1 tsp of vanilla extract or vanilla bean paste, then turn the mixer to a medium-high speed and gradually pour in 2 1/2 cups of cold heavy cream. I like to do this in about 4 additions and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.

Watch the mixture closely once the heavy cream is fully mixed in. It should thicken and take shape shortly after this (mine usually does within about 30 seconds after adding all the heavy cream). However, it can take a few more minutes of mixing if you're using a hand mixer. Take care not to over-mix this mascarpone cream!! If you do it can become soupy and sadly you won't be able to fix it.

As soon as you see the frosting start to take shape, turn off your mixer and do a quick whisk test. Dunk your whisk attachment into the cream, then put it up and flip it upside down. The mascarpone cream should keep its shape and form a nice peak. If it doesn't, continue to mix on a medium-high speed in 15-30 second intervals until it does.

This mascarpone cream can be used to frost cupcakes, decorate layer cakes, or even top cookies, ice cream, and pies! It pipes well and can be stored in the fridge for up to 2 days in an airtight container.