Place the mixing bowl and the beaters or whisk attachment of your stand mixer (or electric hand mixer) in the freezer for at least 15 minutes.

While your tools chill, soften the mascarpone cheese slightly. Place it in a separate bowl and stir it gently with a spoon or spatula just until smooth and creamy.

Remove the chilled bowl and beaters from the freezer. Pour the cold heavy cream into the bowl. Add the softened mascarpone cheese and sifted icing sugar on top.

Begin whisking the mixture on medium speed to gently combine the ingredients.

Once the mixture starts to thicken, increase the speed to high. Whip until the cream becomes thick, smooth, and holds stiff peaks. It should be firm enough to hold its shape when piped but still creamy.

Stop whisking as soon as the cream is firm and fluffy. Overwhipping can cause the cream to break, turning grainy and eventually separating into butter and whey.

Use the mascarpone whipped cream immediately for the freshest taste and texture. If you need to store it, transfer it to a piping bag or cover the bowl with cling film. Keep it refrigerated for up to 48 hours.