Whipped Cream Frosting:

• Place your mixing bowl and wire whisk in the freezer forabout 15-30 minutes.
• Then place all the ingredients in the cold bowl and beatjust until stiff peaks form.
• If not using immediately, cover and refrigerate. Makes about2 cups (480 ml) whipped cream.
• Tip: Using refrigerated cream helps produce stiff peaks, but it's important to chill yourmixing bowl and beaters. When cream is whipped at a lower temperature, fatglobules stick together to support the foam created by whipping in a largeamount of tiny air bubbles. Therefore, beating cream at a cooler temperaturewill produce the largest amount of volume. If you're using a stand mixer orhand mixer, keep an eye on your speed. It's tempting to go fast, but keepingthe speed between medium and medium-high helps make sure you don't overshootthat perfect soft billowy stage and start going grainy.