If it's warm enough, before starting, place the mixing bowl and whisk in the freezer for 10 minutes.

You can whip the mascarpone and cream together from the start; however, sometimes the mascarpone may not loosen properly and form lumps.

For a long time now, I've preferred to proceed as follows. You're sure to get a silky smooth whipped cream .

Loosen the mascarpone with a whisk to make it smooth.

Whip the heavy cream at low speed. As soon as many bubbles appear, continue beating at medium speed.

Add vanilla beans or extract. When the cream is softly whipped, add the powdered sugar and let the mixer run for a few more seconds.

Add the mascarpone and whip until stiff.

To color it, simply add a bit of gel food coloring during the mixing process.

If the mascarpone whipped cream loses some of its firmness at room temperature, refrigerate for a few minutes.

Use immediately for filling, decorating or smoothing cakes.

If it loses some firmness due to the room temperature heat, place it in the refrigerator for a few minutes.

This recipe for homemade mascarpone whipped cream will be very useful for all your cakes, especially layer cakes.