Whipped cream owns a kind of culinary perfection. High-butterfat (36 percent to 40 percent) dairy cream sweetened, flavored and incorporated with air, it is rich, smooth and nothing short of fantastic. When whipped cream becomes the icing on the cake, hyperbole takes a backseat to pure, unadulterated pleasure. The chief challenge of creating whipped cream icing is making sure it is stiff enough to hold up under the pressure of applying it to the cake. Chilling the cream, the bowl and the whisk or beaters helps achieve this goal.
Things You'll Need
Combine the cream, vanilla extract and sugar in the bowl.
Place the covered bowl, along with the whisk or beaters, in the refrigerator for a minimum of 30 minutes.
Beat the cream until it forms stiff peaks when you raise the beater or whisk from the cream.
You can place the cream and beaters in the freezer for up to 30 minutes to chill.