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.

Yield: 4 cups

Ingredients

• 2 cups heavy cream, (whipping cream)
• 1/2 cup confectioners' sugar (icing sugar)
• 1 teaspoon vanilla extract

Instructions

1. In small bowl with mixer at medium speed, beat cream until soft peaks form.
2. Gradually sprinkle in sugar, 2 tablespoons at a time, until stiff peaks form.
3. Fold in vanilla extract.
4. Refrigerate until serving time.

Notes

To stabilize Whipped Cream Frosting, in cup, sprinkle 1 teaspoon unflavored gelatine over 2 tablespoons cold water. Place cup over simmering water until gelatine is dissolved, stirring occasionally; cool to lukewarm. Gradually beat into cream before adding sugar.

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.

Attribution

Posted by Olga at Recipe Goldmine 5/7/02 1:25:28 pm