In your chilled bowl, combine mascarpone cheese and heavy cream and mix on a low setting until mostly combined. Add cake mix and slowly increase speed to high and whip until stiff peaks form - it may take a little while, so be patient!
1 cup heavy whipping cream, 4 ounces mascarpone cheese, 1/2 cup vanilla or funfetti cake mix*, 1/2 cup rainbow sprinkles
Stir in additional sprinkles and enjoy!
Notes
Storage: Store in an airtight container in the fridge for up to 1 week.*Note about dry cake mix: If you’re concerned about the potential for bacteria in raw flour, you can quickly heat treat it by spreading it out onto a baking sheet and toasting it at 350°F for 5 minutes. Let it cool, then follow the instructions above. Just note that the sprinkles in the funfetti cake mix may discolor or become a bit melty and spread.