Step 1

Place the mascarpone in the bowl of a stand mixer with the whisk attachment and start beating on medium speed. While beating, add the almond extract and vanilla followed by the confectioners sugar. Scrape sides and continue beating until light and fluffy. DO NOT OVERMIX as it will cause the frosting to curdle.

Step 2

With the mixer running on high speed, slowly add the whipping cream until the frosting becomes light and fluffy, about 1-3 minutes. DO NOT OVERMIX as it will cause the frosting to curdle.

Step 3

Spread onto cake or cupcakes. This frosting also holds its shape incredibly well, so it's easy to pipe on using a decorating set. Makes enough to frost 24 cupcakes or two 9-inch rounds.