Whipped Cream Frosting
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Whipped Cream Frosting

Easy and quick frosting, goes amazingly well with all desserts.

Sunanda Sharma

Ingredients

2-serving
  1. 240 Millilitres whipping Cream Heavy (Cold)
  2. 2 - 3 Tablespoons Sugar Powdered
  3. 1 Teaspoon Vanilla Extract

Method

15 mins
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    Chill the cream, a metal bowl and the whisks for atleast 15 mins.

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    Add the cream, vanilla, sugar (start with a less amount and make it suit to your taste later on). If using an electric beater, start with a slow speed and gradually increase when the mixture starts becoming foamy. Beat till soft or stiff peaks depending on what you need it for.

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    The cream should always be smooth, if you start seeing a grainy texture, immediately stop (you are close to turning it to butter). But if you overbeat by accident, you can add a little more cream and beat again till soft peaks.

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    If you keep the cream in the refrigerator for a few hours, it might breakdown and separate. You can easily rewhip it to get the same texture back.

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    The amount mentioned here can make about double the amount of whipped cream.

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    For chocolate whipped cream, add to this about 2 tablespoons of cocoa powder and to balance that, 1 tablespoon of sugar. Follow the same procedure.

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