Looking for a frosting that’s light, fluffy, and not overly sweet? This Traditional Whipped Cream Frosting is just what you need. Perfect for topping cakes, cupcakes, or even a simple bowl of berries, it’s a classic choice that never disappoints.
Heavy whipping cream is the star here, providing that luscious, airy texture. Make sure to use cold cream straight from the fridge for the best results. Powdered sugar adds sweetness without the graininess of regular sugar, and it helps stabilize the cream. Lastly, vanilla extract brings a warm, inviting aroma and flavor, enhancing the overall taste without overpowering it.
This whipped cream frosting is ideal for topping a classic sponge cake or layering onto a batch of cupcakes. It’s also fantastic spooned over fresh fruit like strawberries or peaches. For something a bit different, try it as a filling in a simple sandwich cookie.
Start by chilling your mixing bowl and beaters in the freezer for about 15 minutes. This step is key because a cold environment helps the cream whip up much faster and hold its shape longer. Once chilled, pour your heavy whipping cream into the bowl.
With your electric mixer set to medium speed, begin beating the cream. You’ll notice it starts to thicken after a minute or two — this is your cue to gradually add the powdered sugar and vanilla extract. Keep beating the mixture until stiff peaks form. You’re aiming for a texture that’s firm enough to hold its shape but still smooth and creamy. Avoid overbeating, as the cream can quickly go from fluffy to buttery.
Now your whipped cream frosting is ready to use. If you’re not using it immediately, pop it in the fridge to keep it cool and fresh.
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