Softly whip cream by hand, in electric mixer or in food processor. Cover bowl and refrigerate.
Blend cream cheese and mascarpone in a food processor or electric mixer until smooth. Add vanilla, pulse briefly, and add powdered sugar. Blend well. Transfer cream cheese mixture to a bowl; fold in whipped cream. Refrigerate until needed.
Makes enough icing for top, sides and in-between layers of a three-layer cake.
Originally Submitted
3/6/2007
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