For best results place your metal bowl and wire whisk in the freezer for 10-15 minutes

Place the container of mascarpone cheese on the counter at this time

Once the bowl and wisk is cold place the mascarpone cheese in the mixing bowl and begin beating on medium speed until nice and fluffy..maybe 3 minutes

Slowly add the whipping cream to the mascarpone cream , beat on medium speed until it begins to thicken up a bit. Maybe 3-4 minutes

At this time slowly add the powdered sugar and then almond extract

Beat on high until very stiff peaks form ..maybe 6-8 minutes

Now this is ready to use as a topping or in the place of frosting on cakes and cupcakes.

If using on a doubled layered cake it was need to be doubled and tripled on a triple layered cake