Stabilized Whipped Cream for 8" round vanilla cake
a creamy and delicious frosting that is not overly sweet, stabilized so it won't go flat or get watery, it's the perfect frosting.
Servings: 2 cups
Ingredients
Stabilized Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons dry milk
- 2 tablespoons powdered sugar
- 1-2 tablespoons rainbow sprinkles
Instructions
Whipped Cream
- Whip heavy cream with an immersion blender or electric mixer with powdered milk and powdered sugar, until it's thick and peaks form when the whisk attachment when pulled away.
- The powdered milk with help keep the whipped cream from getting "watery" it stays well for days in the fridge.
- This can be spread over the cake, then add sprinkles. Refrigerate and take out 20-20 mintus before serving for best flavor of cake and frosting.
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