Whipped cream frosting

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 24

Whipped cream is the easiest and simplest way to decorate cakes and cupcakes, especially when paired with fresh fruit. In these desserts, it's important to keep the icing from becoming too soft before serving. Some bakers add cream of tartar to the cream, but it can be acidic. This recipe calls for whipping the cream with powdered milk. The icing will be firm enough to decorate the cake without altering its flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup powdered sugar
2 tsp. low-fat or skim milk powder
2 cups chilled heavy whipping cream
2 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: dry milk, powdered sugar, vanilla extract, cream

Cooking the dish according to the recipe:

Place a large bowl or mixer bowl in the freezer for about 5 minutes. Alternatively, fill the bowl with ice water and let it sit for 5 minutes.
Pour out the ice water and quickly wipe the bowl dry.

It's recommended to use heavy whipping cream, not regular heavy cream or whipping cream. It produces the stiffest frosting.

Sift the powdered sugar and milk powder into a chilled bowl, then add the cold cream and vanilla extract.
Beat the mixture on high speed until stiff but smooth peaks form, about 2 minutes. If you accidentally overbeat, the peaks will look cracked. Then add about 1 more tablespoon of cream and beat the icing by hand until smooth.
This recipe makes enough frosting to generously cover 24 cupcakes or two 8-inch round cakes and decorate them with a pastry bag. The frosting will hold its shape for up to 6 hours at room temperature.

Yield: 4 tbsp.