1 cup heavy cream
1/4 cup confectioner’s sugar
1/2 to 1 teaspoon vanilla
Put your mixing bowl and beaters…..(I use the whisk attachment on the Kitchenaid) into the freezer for a few minutes while you get everything ready. Pour the whipping cream into the chilled mixing bowl, begin beating on low speed gradually increasing to high speed. When the cream begins to thicken (approx. 1 1/2 minutes). Stop the mixer and add the sugar and vanilla. Beat on medium high speed until soft peaks form….peaks that slightly bend over.
You’ll want to use this as a filling rather than a frosting for stability reasons. I love this as a filling, paired with lemon curd in between layers of white cake. For chocolate cakes, I like to stir in crushed oreos for an oreo whipped cream filling. You will need to refrigerate, and don’t forget to pipe a buttercream dam! Enjoy!
To Stabilize Whip Cream (This is optional)
If you are concerned about the whipped cream holding up for longer periods, it can be stabilized.
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup sifted confectioners sugar
Combine the gelatin and cold water and let stand until thickened (5 to 10 min.)
Place over low heat, and stir constantly until the gelatin dissolves.
Cool the mixture slightly – do too cool or it will set
Slowly pour into your mixer when the whipped cream is beginning to thicken and form soft peaks