Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.

Beat the mascarpone on medium-low speed. Pour the heavy cream in gradually. The mascarpone will liquify.

Raise the mixing speed to high. Beat the mixture until soft peaks form.

Add the powdered sugar and vanilla extract, beating at a slow speed until the sugar has incorporated.

Raise the speed to high again and beat until stiff peaks form.

Tightly covered, an opened container of mascarpone will last 5 days in the refrigerator. Never leave it out on the counter, but keep it in the fridge until needed.

Mascarpone is a delicate product and can go bad quickly. If you’ve frosted cake with mascarpone but don’t intend to serve until later, chill the cake.

You can freeze mascarpone, but don’t be shocked if it separates when it’s thawed. Whip it again to restore its smooth texture.