Chocolate Mocha Mascarpone Frosting

Have you ever gone to a bakery and gotten a cupcake or a cake with the lightest fluffiest "buttercream" frosting and wondered how'd they make it?  I know that I have tried many different recipes over the years trying to find that light fluffy frosting recipe.  I finally have found it!  Oddly enough the secret is there is no butter in this buttercream.  I have made this a few times already and everyone loves it.  This particular recipe is for chocolate mocha frosting, but I have used a modified version fo this for a peanut butter frosting (peanut butter replaced the marscapone and leave out the cocoa and espresso) and I am sure that this could be modified for a vanilla frosting as well.

Ingredients:

• 1/3 cup natural unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1 1/2 cups chilled heavy whipping cream, divided
• 1 1/3 cups sugar
• 2 8-ounce containers chilled mascarpone cheese

Instructions:

• Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. 
• Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).