Whisk the cream and powdered sugar until soft peaks form
In a small bowl, gently mix together the mascarpone cheese and vanilla.
Add mascarpone to softly whipped cream and continue to whisk until the mixture thickens and firm peaks form. Be careful not to over beat or the mixture could split.
Use immediately or refrigerate until needed.
Notes
Tips for success
When making this recipe it is very important not to over beat the cream. Mascarpone has a high fat content and can curdle very easily. To avoid this, stop whipping as soon as you seen the mixture thicken. Check the mixture then beat a little more if needed.
Have the mascarpone well chilled. Warm mascarpone will split very easily.
Remember to check above in the "Tips for Success and FAQ's" section for more.