| Servings |
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- 1 cup Heavy Whipping Cream
- See Stabilizing Note Below
- 1 teaspoon Vanilla Extract
- pinch Salt
- 3/4 cup Powdered Sugar
Ingredients
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- While your baked goods cool on a wire rack, place a medium bowl for the frosting and your electric beaters in the fridge.
- Once the cupcakes or cake is cool, take your chilled bowl and beaters out of the fridge. Beat one cup of heavy whipping cream on medium speed until cream is frothy and bubbly.
- Add in a teaspoon of vanilla, pinch of salt, and ¾ cup powdered sugar, ¼ cup at a time.
- After frosting comes together, use a rubber spatula or spoon to spoon frosting into a cake frosting bag with a star tip or just into a quart size plastic bag.
- Pipe frosting onto baked goods and serve.
Storing: You can store leftover whipped cream frosting in an airtight container, kept in the fridge, for about 2 days. Whipped cream will slowly become more runny the longer it is stored. So just keep that in mind!
Stabilizing: This frosting will not droop if you plan to eat them the same day, but if it is important for the frosting to hold its shape, you may want to stabilize it. Whipped cream tends to become runnier if it sits for a long time. Unflavored gelatin is the easiest way to make your whipped cream frosting more stable. Place one teaspoon of gelatin into about a tablespoon of warm water and allow it to bloom for 5 minutes. Ensure all of the grainy gelatin has bloomed so it mixes well into the frosting. Then combine it with the rest of the ingredients that this recipe calls for. Cornstarch is another easy way to stabilize whipped cream frosting! Whisk one teaspoon of cornstarch with the cold heavy whipping cream, then add the pure vanilla extract, salt and sugar. Another way to stabilize this frosting is by using cream of tartar. Combine the confectioners' sugar and ¼ teaspoon of cream of tartar in small bowl. Then, whip the cold heavy cream in a chilled bowl until soft peaks form. Add the sugar mixture and continue mixing until stiff peaks form.