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Whipped Cream Frosting

This is Dede's recipe for her Orange Chiffon Birthday Cake with rose petals, but you can use it for many other cakes. Dede tells us that "For this simple frosting lightly sweetened cream is whipped so that soft, but firm, peaks form.  To make decorations, whip the frosting a bit more to hold its shape.  The cornstarch in confectioners' sugar helps stabilize the finished whipped cream."  from The Birthday Cake Book

  • 2 1/2 cups heavy cream
  • 5 tablespoons confectioners' sugar, whisked before measuring
  • 1/2 teaspoon vanilla extract
 

Method

In a chilled large bowl, with an electric mixer on medium-high speed, whip the cream until it just begins to thicken.  Add the confectioners' sugar and vanilla and beat until soft, but firm, peaks form.  If using as a frosting, it is ready at this point.

If you want to pipe designs, whip until stiffer peaks form, but do not overbeat.  If it shows clumps and lumps, it is overwhipped.  Simply stir in some liquid cream to smooth it out.  The frosting should be used immediately.

Makes about 4 cups.

Reprinted with permission from ©Dede Wilson, The Birthday Cake Book: 75 Recipes for Candle-Worthy Creations, published by Harvard Common Press   click for book review

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