- 1 unsalted butter, softened
- 1 8-ounce container mascarpone cheese, softened
- 3 cup confectioners' sugar, sifted
- 1 tsp pure vanilla extract
1. In a bowl, beat the butter until smooth. Beat in the mascarpone cheese until combined. Add the sugar and vanilla and beat until smooth. Refrigerate the filling until it is slightly firm, about 2 hours.