Whipped cream frosting

Ingredients:

• 1/4 cup powdered sugar
• 2 tsp. low-fat or skim milk powder
• 2 cups chilled heavy whipping cream
• 2 tsp vanilla extract

Preparation:

1. Place a large bowl or mixer bowl in the freezer for about 5 minutes. Alternatively, fill the bowl with ice water and let it sit for 5 minutes.
2. Pour out the ice water and quickly wipe the bowl dry.
   
   
   It's recommended to use heavy whipping cream, not regular heavy cream or whipping cream. It produces the stiffest frosting.
3. Sift the powdered sugar and milk powder into a chilled bowl, then add the cold cream and vanilla extract.
4. Beat the mixture on high speed until stiff but smooth peaks form, about 2 minutes. If you accidentally overbeat, the peaks will look cracked. Then add about 1 more tablespoon of cream and beat the icing by hand until smooth.
5. This recipe makes enough frosting to generously cover 24 cupcakes or two 8-inch round cakes and decorate them with a pastry bag. The frosting will hold its shape for up to 6 hours at room temperature.
   
   Yield: 4 tbsp.