1 cup heavy whipping cream
¼ cup confectioners’ sugar
½ teaspoon vanilla (optional)
Place a clean, large mixing bowl and electric beaters in the freezer for a few minutes while you assemble the ingredients. Pour the whipping cream in the chilled bowl and beat with the electric mixer on high speed until the cream has thickened, 1 ½ minutes. Stop the machine and add the sugar (and vanilla). Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes later. Use to frost cake of your choice.
Makes – 2 cups
Enough to generously fill or thinly frost a 2-layer cake, 12 cup bundt cake, 10 inch tube cake or 13x9 inch
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