3 cup heavy whipping cream
1/3 cup powdered sugar
1/2 TB vanilla
Mix all ingredients in medium speed until peaks form. Do not over beat. Makes 6 cups.
Note: You can also flavor this whipped cream to chocolate or moka and even colors. This icing taste very good, the only thing you cannot use with this icing is to make flowers. Make border using big star tips for the edge of pie, cream puff or eclair filling.
When using this icing, make sure that the icing is cold and the room temperature not too hot. If you make a lot of cake using whipped cream in the Summer time, place the bowl of whipped cream on top of bigger bowl filled with ice, that way the whipped cream will not go bad fast. You will notice that the icing start to separate (liquid will show on the bottom of the whipped cream, also you will see the bottom of frosted cake will start to leak)
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