To begin, ensure your mascarpone and whipping cream are well-chilled. For optimal results, chill the mixing bowl and beaters in the refrigerator for at least 15 minutes before starting.

In a large mixing bowl, combine the mascarpone, vanilla essence, and icing sugar. Start by mixing on a low speed for about 10 seconds, just until the ingredients start blending. Gradually increase the speed to medium-high, whipping the mixture for approximately one minute, or until smooth and fully incorporated. If you're using a stand mixer, fit it with the whisk attachment for this step.

Next, pour in the cold whipping cream. Begin mixing on low speed for about 10 seconds to gently incorporate the cream without causing it to splatter. Once combined, increase the speed to medium-high and whip the mixture until stiff peaks form. Be attentive during this process to avoid overwhipping, as it can cause the cream to separate or become grainy.

Your stabilized whipped cream frosting is now ready to use. Store it in the refrigerator until needed, and enjoy its perfect texture for decorating cakes, cupcakes, or any dessert of your choice!