Place a metal mixing bowl (or the bowl to your stand mixer) and a metal whisk (or whisk attachment) into the freezer for 10-15 minutes. Remove the bowl and whisk once its chilled and attach the whisk to your mixer.
Just before you're ready to use it, take the whipping cream and mascarpone cheese out of the refrigerator - it should still be very cold when you pour it into the bowl. Add the cream, then the sugar into the mixing bowl and whisk until the cream reaches stiff peaks. [What are stiff peaks? The cream should be stiff, like hair gel, and it shouldn't drip from the whisk when held upright].
Store any unused cream in an airtight container for up to seven days.
Recipe by In Good Taste at http://ingoodtaste.kitchen/easy-dessert-mixed-berry-shortcake-with-mascarpone-whipped-cream/