Step 1

In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric beater or whisk), combine the mascarpone, cream, sugar, vanilla, and salt.

Step 2

Whip on high until soft peaks form (i.e., when you lift the whisk out and hold it upside down, a peak of cream flops over itself), 1-2 minutes.

Step 3

Use right away, or cover and refrigerate for up to 2 days.

Step 4

If storing it for more than a few hours, you may need to whisk it again if it has deflated slightly or started to separate.