A light and fluffy frosting perfect for cakes, cupcakes, and desserts!
Ingredients:
2 cups (480 ml) heavy whipping cream (cold)
1/4 cup (30 g) powdered sugar (adjust to taste)
1 teaspoon vanilla extract (optional, for flavor)
Instructions:
- Chill the Bowl and Whisk:
Place your mixing bowl and whisk or beaters in the freezer for 10-15 minutes. This helps the cream whip faster and stay stable.
- Combine Ingredients:
Pour the cold heavy whipping cream into the chilled bowl.
Add powdered sugar and vanilla extract (if using).
- Whip the Cream:
Using a hand mixer or stand mixer, beat the mixture on medium speed until it starts to thicken.
Increase the speed to high and whip until stiff peaks form. (This means the cream holds its shape firmly when you lift the whisk.)
- Check Consistency:
Be careful not to overwhip, as it can turn into butter. The frosting should be smooth, fluffy, and spreadable.
- Use Immediately:
Spread or pipe the whipped cream frosting onto your cake. If you’re decorating with rosettes, use a piping bag with a star tip.
- Storage:
Whipped cream frosting is best used immediately but can be refrigerated for a few hours. Keep the decorated cake in the fridge until ready to serve.
Let me know if you need tips on decorating or variations for flavored whipped cream!