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For best results, chill the mixing bowl in the freezer prior to making the recipe. Also, ensure both mascarpone and heavy cream remain refrigerated right up until the time you start mixing.
Place the 8 ounces mascarpone cheese in the bowl of a stand mixer with the whisk attachment and start beating on medium speed.
While beating, add the ½ teaspoon almond extract and 1 tablespoon vanilla extract followed by the 1 cup confectioners sugar.
Scrape sides and continue beating until light and fluffy. DO NOT OVERMIX as it will cause the frosting to curdle.
With the mixer running on high speed, slowly add the 1 cup heavy whipping cream until the frosting becomes light and fluffy, about 1-3 minutes. DO NOT OVERMIX as it will cause the frosting to curdle.
Spread onto cake or cupcakes. This frosting also holds its shape incredibly well, so it's easy to pipe on using a decorating set.