Whipped Cream Frosting - Instructions
Place metal mixing bowl and wire whisk or whisk attachment in freezer for 30 minutes before making
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.
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