If you’ve never had homemade whip cream icing, you haven’t tasted the best dessert topping around. The best thing is, it’s quick and easy to make. You’ll never go back to butter cream frosting again, guaranteed.
Life doesn’t have to always be hard. The same goes for whip cream icing. This is a simple recipe with minimal ingredients that can be used for a cake or cupcake topping. A plain yellow cake, filled and topped with this recipe and berries (blackberries, raspberries, strawberries) is heavenly. However, you can also use a dollop on freshly sliced fruit or ginger bread during the holidays.
Start making whip cream icing by putting your mixing bowl and beaters in the refrigerator. The cream will whip faster if these items have a head start by lowering their temperature.
Pour a pint of cold, heavy whipping cream into the bowl and beat it with your mixer until it is frothy. Pour 1 cup confectioner’s sugar (icing sugar, powdered sugar) and 1 teaspoon vanilla into the bowl. Whip this combination with your mixer until it is a light frosting consistency. Spread the whip cream icing on your dessert and serve immediately.
You will want to make this frosting as your last meal preparation of the day, as whipping cream will separate if left in the refrigerator for very long. If you must make the frosting early, consider using a nondairy topping, such as Cool Whip, in place of the heavy whipping cream.
Plain whip cream icing is delicious. However, you can add other ingredients for alternate flavors. Consider adding 1/2; cup cocoa, 1 tablespoon instant coffee, 1/2 teaspoon orange extract, 1/2 teaspoon lemon extract, 1 teaspoon almond extract or 2 tablespoons liquor (rum or brandy).