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. This recipe is from "Martha Stewart's Cupcakes."
- Yield: Makes about 4 cups
Source: Martha Stewart's Cupcakes
- 2 cups heavy cream
- 1/4 cup confectioners' sugar, sifted
Whisk heavy cream until soft peaks form. Add confectioners' sugar, and whisk until combined.
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.