2 cups heavy cream
¼ -1/2 cup powdered sugar
(Depending on preference)
Pour cream into large mixing bowl and start mixing at low speed.
Gradually increase speed until cream thickens and soft peaks form. Turn
off mixer and add sugar. Start slowly again. Beat until stiff peaks
form. The stiffer the cream, the easier it is to frost the cupcakes.
Keep refrigerated.
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