Use whipped cream for any occasion.
Recipe courtesy of Martha Stewart's Cupcakes; photography courtesy of Con Poulos and others
|2 cups heavy cream||1/4 cups confectioners' sugar, sifted|
This familiar dessert topping makes a versatile last-minute embellishment for cupcakes. It can be dolloped on top as an alternative to heavier frostings, or used as a filling for split cupcakes. Whether you use a handheld whisk or an electric mixer to whip the cream, be sure not to overmix, or the consistency can become grainy. For unsweetened whipped cream, simply omit the sugar.
Whisk heavy cream until soft peaks form. Add confectioners' sugar, and whisk until combined. If not using immediately, whipped cream can be refrigerated, cover tightly, up to 3 hours in an airtight container.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf