Page 461 - Cupcakes

SWEETENED WHIPPED CREAM

• • • • •

A versatile topping for cakes, pies, and all sorts of frozen desserts (see Chocolate
Almond Cupcakes, page 41), sweetened whipped cream is easy to prepare and so
much better tasting than frozen whipped topping. Begin with heavy cream, add
confectioners’ sugar to sweeten it, and that’s it, unless you want to add a little
vanilla extract for a fuller flavor.

MAKES 2 CUPS, ENOUGH TO FROST 24 CUPCAKES (2½-INCH
SIZE)
PREPARATION TIME: 5 MINUTES

1 cup heavy (whipping) cream, chilled
¼ cup confectioners’ sugar

½ teaspoon vanilla extract (optional)

1. Place a large clean mixing bowl and electric mixer beaters in the freezer for a
few minutes while you assemble the ingredients. Pour the cream into the chilled
bowl and beat with the electric mixer on high speed until the cream has
thickened, 1½ minutes. Stop the machine and add the sugar and vanilla, if
desired. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2
minutes more.

2. Use to frost the cupcakes of your choice.

the Cupcake Doctor says...

The nice thing about frosting cupcakes with Sweetened Whipped Cream is
that you can just plop a tablespoon onto each cupcake and that’s it. Whipped