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."
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.