Combine the mascarpone, honey, and vanilla bean to a food processor and process until smooth and well combined, about 30 seconds. Scrape the sides of the food processor.

Add heavy cream to the mixture and pulse for about 15-20 seconds and then process until well combined and cream starts to whip, about 1-2 minutes. You should see a change in consistency from smooth and creamy to a texture that is very sturdy in structure & hold its shape well. Be careful not to overmix the frosting.

Refrigerate in an airtight container until ready to use. Keeps well for up to 2 days. Give it a quick stir before ready to use. This mixture is easy to pipe into a piping bag to decorate cakes or cupcakes.