Whipped Cream Frosting - Instructions Continued
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 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: