Skill required: Confident baker
1 1/2 cups heavy whipping cream
1 - 8 ounce cream cheese, room temperature
1 - 8 ounce tub of Mascarpone cheese, room temperature
3/4 teaspoon pure vanilla extract
1 cup confectioners' (powdered) sugar, sifted
1. In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth.
2. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.
3. In the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form.
4. With a large spatula, gently fold the whipped cream into the cream cheese mixture.
5. Cover and place the frosting in the refrigerator for an hour or two, or until it is firm enough to spread.
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