Instructions

1. In a small bowl, using a hand held mixer, beat the mascarpone for one minute, scraping down the sides. Set aside.

2. Using a stand mixer with whisk attachment, add chilled heavy whipping cream, sugar, vanilla and salt to the stand bowl and start whipping on a low speed.

3. Gradually increase the speed to medium and whip until soft peaks form, about 3-4 minutes.

4. Add in the mascarpone cheese and continue to whip on low speed until the cheese is incorporated and lump-free.

5. Whip on high speed until you just see deep streaks forming and the frosting is about to reach stiff peaks.

6. Finish whipping frosting by hand using a circular motion until the whisk can hold the frosting well when turned upside down.

7. Refrigerate the frosting until you are ready to use it.

8. For best results, use the same day.