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Whipped Cream

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

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Ingredients

  • 2 cups heavy cream
  • 1/4 cup confectioners' sugar, sifted

Cook's Note

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.

Directions

  1. Step 1

    Whisk heavy cream until soft peaks form. Add confectioners' sugar, and whisk until combined.

Source
Martha Stewart's Cupcakes

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