I’m in love with whipped cream. I love the fluffiness, the flavor, and the texture. This is not a frosting that I would put under fondant because it would not hold up long. This frosting, however, is great for desserts, dipping strawberries into, and cakes that call for frosting.
I’m whipping this up in my good old Kitchenaid that once belonged to my mother-in-law and her mother-in-law before her, so it is truly a workhorse.
It has been passed down from generation to generation, and it can mix up anything you can throw at it.
It has it’s wear and tear, but it stands the test of time.
My husband is lactose intolerant, and when he took a sample of this whipped cream, he said “I could eat this all day!”
And to me, that is the best complement I could have received. And that’s why I call it the best! It is really to delicious to be this simple. Hope you enjoy!
For whipped cream frosting:
1 1/2 cups heavy whipping cream
1/2 cup sugar
1 tsp vanilla
Instructions for frosting:
For best results, place bowl of mixer, and whipping attachment in fridge for at least an hour. (Optional)
In the bowl of an electric mixer, add heavy cream, sugar, and vanilla. Start on the lowest setting just to get things combined. Then Whip on high until soft peaks are formed. Place in refrigerator, or serve immediately.
What is the best frosting you’ve ever had?
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