perfect whipped cream frosting is 2-ingredient easy!
I love whipped cream. A LOT. It’s my topping of choice, the filling of one of my favorite cakes, and one of those treats that I am helpless to resist (just ask anyone who has had their whipped cream spoon-swiped by me in a restaurant. I have no shame.).
Whipped cream happens to be one of my favorite ways to frost cakes and cupcakes too – but it took me a while to get the consistency just right. Because while softly whipped cream is fine for topping pies, fruits and ice cream sundaes, you want a more stable texture for frosting.
Thing is, most recipes for stabilized whipped cream call for powdered gelatin – which I personally don’t care for at all. I suppose if I needed a frosting to hold up for several days I’d use the gelatin, but that’s not really a problem for us around here!
After much trial and error I landed on a technique for perfect whipped cream frosting that you will absolutely want to dollop on everything – and it was a simple as increasing the amount of confectioner’s sugar in proportion to the heavy cream.
It also helps to freeze the bowl and beaters for about 10 minutes prior, but honestly I sometimes forget to do that and I’ve never been able to tell the difference.
What’s your favorite frosting?
1 cup chilled heavy cream
1/2 cup confectioner’s sugar
If you remember, freeze the mixer bowl and whisk attachment for about 10 minutes. Beat the cream on medium speed till it starts to thicken. Gradually add the confectioner’s sugar and increase the speed to medium-high. Beat till stiff peaks form; use immediately.
If you have any leftover whipped cream you can freeze it!
I typically leave the whipped cream plain, but feel free to add any flavors you love! Vanilla extract, a scraped vanilla bean, cinnamon, instant espresso and unsweetened cocoa powder are all delicious.
This delicious recipe brought to you by Sheri Silver