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Made with powdered sugar, this whipped cream frosting seems to be more stable than the whipped cream that I normally make but it is still light and fluffy. Though it is plenty rich, it is lighter and less sweet than buttercream frosting, making it a perfect option for angel food cake and other light summer desserts.
- 2 cups heavy cream
- ¼ cup powdered sugar
- ⅛ tsp salt
- 1 tsp vanilla or almond extract
- Beat the cream, sugar and salt at medium speed until stiff peaks form.
- Fold in the vanilla extract.
- Keep the frosting and the frosted desserts in the refrigerator until you are ready to serve.
Recipe source: Good Housekeeping Illustrated Cookbook