Cream the butter, mascarpone and cream cheese until light and fluffy. Maybe 4 minutes. add in the confectioner’s sugar and continue to mix. I used my mixer with paddle attachment.
In a separate bowl, whip your whipping cream and vanilla extract. Whip until stiff peaks form in the whipping cream. Do not over whip your whipping cream. I used a hand mixer for this step.
Next, gently fold the whipping cream into your creamed butter and cheese mixture by hand with a rubber spatula. Mix just enough to incorporate to a smooth consistency for frosting your cake or cupcakes.
If not using immediately, refrigerate in a closed container and remove 5 to 10 minutes before frosting your cake of cupcakes.
I hope you enjoy this recipe for Chantilly cream frosting as much as my family and I do. Let me know what you think. xoxoxox Emily