Aug. 15, 2020
Written By: Adriana
This is just heavy whipping cream and sugar whipped together to create a very simple and super delicious frosting. In fact, this is what I use exclusively for all my family's cakes, as they prefer this over any kind of buttercream.
Your tradeoff here for the ease of making this to frost your cake is that whipped cream is not very stable, in terms of filling a cake and long term storage. Plan on eating this cake within 24 hours of making it, and try not to leave the cake in warm environments (outdoors, or just perhaps your counter during summer.)
In general, you want the frosting to be super stable if you're using to to fill a cake that is more than 2 layers high.
If that is the case for you, then you should set aside about 1 cup per layer filling (for example a 3 layer cake will require 2 cups of whipped cream) and whip that up to stiffer peaks than the whipped cream you're going to smooth the outer surface of your cake with. You can either continue to mix with your hand or stand mixer, or make the whipped cream in the food processor, which is what I do.
It is also difficult to get a super smooth surface. I will show you my tricks on how I smooth my cakes as well as how I make cream in the food processor in the video tutorial below.
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