Add the mascarpone cheese into a large bowl. For best results, make sure the mascarpone is completely chilled and only removed from the fridge right before using.

Cream until it the cheese becomes smooth. Scrape the sides and bottom of the bowl.

Add the icing sugar and beat again, until the icing sugar is all well incorporated. Scrape the sides of the bowl to ensure no sugar is left sticking to the sides or bottom of the bowl.

Measure in the whipped cream. Beat it on high speed until the frosting increases in volume and stiff peaks form. At this stage, you will notice that the frosting is all smooth and fluffy and holds it shape well.

The frosting is ready to be used and is best used immediately. If you wish to use it for piping, fill it into a piping bag. If you wish to use it as a filling or frosting for a cake, you can use a spatula or palette knife to apply it onto your cakes.