Here’s how to make whipped cream frosting.
600ml double cream (alternatively, heavy cream or whipping cream)
Granulated sugar (to taste)
Vanilla extract (to taste)
TOP TIP: The key to a good whipped cream frosting is to mix it very slowly over a long period and add the flavours to taste.
Mix the cream in an electric mixer at low speed. By mixing it slowly, you’re creating small concentric circles and little bubbles. This gives the cream a good structure and will prevent it from going runny.
Remember, patience is key when making whipped cream.
After a few minutes, add the sugar very slowly to the cream while it continues to mix. Then add a few drops of vanilla extract to taste – you don’t want the colour of the cream to change too much. There’s no right or wrong amount of sugar and vanilla, just add as much or as little as you prefer.
Let the cream continue to mix for about ten minutes.
Once you start to see a ripple in the bowl and the cream looks consistent, it’s nearly ready.
By this point the cream should be slightly runny, and will move around quite well. Finish the mixing by hand. You should feel the cream stiffening up underneath. If you remove the whisk and the cream makes a point at the end of the whisk, and the cream doesn’t come off when you wiggle the whisk, it’s ready.
If you continue whisk at this point, the cream will end up looking clumpy.
And that’s how you make whipped cream frosting!
TOP TIP: You can put this in the fridge and keep it for a day or two; it will remain really firm and stay the same way as if you just whipped it up.
Related Recipe: How To Make Buttercream Icing