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Using the whisk attachment on your stand mixer (or a hand mixer with a large bowl), beat the mascarpone, vanilla, and salt together at medium speed until creamy, about 1-2 minutes.
Turn the mixer to low speed and add the heavy whipping cream slowly, then turn the mixer to medium-high speed and beat until soft peaks form. You should be able to dip a spatula into the mixture and a peak forms but slightly droops when you hold the spatula upright. This could take less than 1 minute, so keep a close eye on your mixer! If it looks curdled at this point, it means you've over-whipped.
Once you've reached soft peaks, add the powdered sugar all at once and mix on low speed until incorporated, then turn the mixer to medium-high speed and whip for about 30 seconds longer, until the frosting is thick and silky.
Place in the refrigerator until you're ready to fill and frost the cooled cake layers – covered loosely if you'll use it that same day, or in an airtight container for up to 4 days.