Whipped Cream Frosting

From: Mommaof2Beauties

On Jun 29, 2009

Came out wonderfully! Used it to frost an ice cream cake! Thanks for the easy recipe!

From: Outnumbered By Peanuts

On Jun 2, 2009

Used this recipe (just the basic vanilla version) to generously frost a 9" ice cream cake I made for my husband's birthday. It was extremely easy to make and tastes delicious. I was even more impressed with the finished product than I expected to be. It has the right amount of sweetness to complement the cake and a very light and creamy texture that was a pleasure to work with. I was able to put some up in a pastry bag in the freezer for a little while and use that to make some basic flourishes and lettering on the cake too (gotta work quickly though!). No problems whatsoever with the frosting retaining its flavor and texture after being in the freezer for several days. Thanks for posting. This has become a new favorite frosting for our family!!!

From: truebrit

On Sep 21, 2004

Mmmmmmmm! This is luscious and creamy. Sweet, but not overly so. I made the chocolate version to top Never Fail Chocolate Cake Recipe ID #43952. Excuse the pun, but it was the icing on the cake! I omitted the vanilla, but the taste was still great. I inadvertantly dumped all the ingredients into the bowl instead of first whipping up the cream, and I was worried that it wouldn't whip properly, but it turned out fine. Now I'll have to bake another cake, so I can try out a different flavor of frosting!

From: Mrs. Mike F

On Feb 4, 2003

I used this recipe after checking others that were similar to it. I added 1/4 t. of cream of tarter and 1/2 t. of orange extract. It was light and fluffy, as promised. This was an easy and tasty way to frost my cake. The only thing I noticed on the negative side was that my cake looked a whole lot like a cloud (bakers error?).