Mascarpone Whipped Cream
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Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
Spoon the mascarpone cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, about ½ cup, allowing the mascarpone cheese to turn to a liquid consistency.
Add the remaining heavy cream then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Continuing beating at a high speed until stiff peaks form.