1 cup (240g) heavy cream
1/4 (29g) cup confectioner’s sugar
1 (4g) teaspoon vanilla
Chill the mixing bowl and beaters or whisk attachment in the freezer for 10 minutes. Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed. The cream begins to thicken (approx. 1 1/2 minutes) and soft peaks form….peaks that slightly bend over. Watch closely as this happens quickly. Do not over beat or it will turn into butter.
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, DO NOT ALLOW TO COOL TOO LONG OR IT WILL SET
Slowly pour into your mixer when the whipped cream is beginning to thicken and form soft peaks