Scissor Icon

Whipped Cream Frosting

1 cupcold heavy whipping cream
1/2 teaspoonvanilla extract
2 tablespoonspowdered sugar
Page 1
Scissor Icon
Page 2
Scissor Icon

Whipped Cream Frosting - Instructions

Place metal mixing bowl and wire whisk or whisk attachment in freezer for 30 minutes before making
whipped cream.

Combine heavy cream, vanilla and powdered sugar into cold bowl. Using wire whisk or mixer, beat cream to
stiff peaks. If not using immediately, cover and refrigerate. After using as frosting, it is best to
keep the entire cake or pastry refrigerated.


Variations:

Berry or Apricot: Beat cream to soft peaks. Add 1/3 cup chilled fruit puree or seedless jam and continue
to whip to stiff peaks.

Lemon: Beat cream to soft peaks. Add in 1/2 cup chilled lemon curd and continue to whip to stiff peaks.


Chocolate: After pulling bowl out of the freezer, add vanilla, 3 tablespoons powdered sugar, 1/4-cup

Page 3
Scissor Icon

Whipped Cream Frosting - Instructions Continued

powdered sugar, and 2 to 3 tablespoons of cream. Stir to create a thick paste. Add remaining cream and
stir to combine. Whip to stiff peaks.

About Stabilizing Whipped Cream

Whipped cream alone, doesn't last very long, will fall, and may become watery. The easiest way to
prevent that from happening is to stabilize the cream. There are several methods: from gelatin, which
may be an issue for vegetarians and those who keep kosher, to marshmallows. Try one of these methods to
stabilize your whipped cream for frosting your cakes:

Option 1: Add 2 teaspoons of nonfat dry milk powder for every cup of heavy cream to cream before
whipping.

Option 2: Sift 1 teaspoon cornstarch into powdered sugar for every cup of heavy cream used.

Option 3: Sprinkle 1 teaspoon of unflavored powdered gelatin into 2 tablespoons of cold water
and stir to combine. Let mixture set for 5 minutes. Heat in microwave 10 to 15 seconds until gelatin is
completely dissolved. Let cool to room temperature. Whip cream to soft peaks and pour gelatin mixture

Page 4
Scissor Icon

Whipped Cream Frosting - Instructions Continued

into whipped cream in a thin stream, whipping continuously. Continue to whip to desired peaks.

Option 4: Whip heavy cream to desired peaks. Sprinkle 1 teaspoon of agar (vegetable gelatin) for
every cup of cream used, while continuing to whip. Continue to whip to desired peaks.

Option 5: Whip heavy cream to soft peaks. Melt 1 regular marshmallow for every cup of cream used
(about 5 seconds in the microwave). Add melted marshmallow to cream and continue to whip to stiff peaks.


Option 6: Add 2 tablespoons of instant dry pudding (in whatever flavor desired, flavor would be
muted, but still present.) to heavy cream before whipping.

Option 7: Add 1/2 cup mascarpone cheese to heavy cream before whipping. Whip to desired peaks.

Page 5