Sweetened Whipped Cream (for cakes)
All purpose garnish for fancy cakes or homespun desserts. Try the coconut and chocolate variations for a change of pace on angel food or yellow cake.
2 cups heavy cream, (whipping cream)
1/2 cup confectioners’ sugar (icing sugar)
1 teaspoon vanilla extract
In small bowl with mixer at medium speed, beat cream until soft peaks form; gradually sprinkle in sugar, 2 tablespoons at a time, until stiff peaks form. Fold in vanilla extract. Refrigerate until serving time. Yields 4 cups.
COCONUT WHIPPED CREAM: Prepare as above but substitute 1/2 teaspoon almond extract for vanilla; fold in 1 cup flaked coconut.
CHOCOLATE WHIPPED CREAM: Prepare as above but mix confectioners’ sugar with 1/2 cup cocoa before adding to cream.
TIP: To stabilize Whipped Cream Frosting, in cup, sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water. Place cup over simmering water until gelatin is dissolved, stirring occasionally; cool to lukewarm. Gradually beat into cream before adding sugar.