Whipped Cream

Use whipped cream for any occasion.

Recipe courtesy of Martha Stewart's Cupcakes; photography courtesy of Con Poulos and others

Whipped Cream

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    2 cups heavy cream 1/4 cups confectioners' sugar, sifted


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    • 1

      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.

    • 2

      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.

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