In a medium mixing bowl, add the cold mascarpone cheese. Use a handheld mixer on low speed to beat for 30 seconds to 1 minute until smooth and creamy.

Pour in the vanilla extract and continue mixing on low speed for 15 to 30 seconds until fully incorporated.

Gradually sift in powdered sugar while mixing on low speed for 1 to 2 minutes until well-blended.

Slowly drizzle in heavy whipping cream while mixing, then increase to medium speed and beat for 3 to 5 minutes until stiff peaks form.

Check the consistency; it should be fluffy and hold peaks. If it appears runny, add a tablespoon of heavy cream and gently whisk.

Transfer to an airtight container and chill in the refrigerator for at least 30 minutes to 2 hours before use.