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."
- 2 cups heavy cream
- 1/4 cup confectioners' sugar, sifted
Whisk heavy cream until soft peaks form. Add confectioners' sugar, and whisk until combined.