Desserts · From the kitchen notebook
Whipped Cream Frosting
Light whipped cream frosting for cakes and desserts.
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What goes in
✳Tap as you measure. A little less to keep in your head.
Let’s make it
one step at a time- 01
Chill the Equipment: Place your mixing bowl and beaters or whisk attachment in the refrigerator for about 15-20 minutes before making the frosting. This helps the cream whip up better and more quickly.
- 02
Whip the Cream: Pour the chilled heavy whipping cream into the cold mixing bowl. Start beating on medium speed using a hand mixer or stand mixer.
- 03
Add Sugar and Vanilla: As the cream starts to thicken (after about 1-2 minutes), gradually add the powdered sugar and vanilla extract. Continue beating on medium-high speed.
- 04
Whip to Stiff Peaks: Beat the cream until stiff peaks form. This means that when you lift the beaters out of the cream, the peaks stand up straight without collapsing. Be careful not to overbeat, as the cream can turn into butter.
- 05
Use Immediately or Store: Use the whipped cream frosting immediately to frost your cake. If you need to store it, place it in the refrigerator and use it within a few hours for the best texture.
That’s a good thing made.
Enjoy every bite.