Instructions:

Sweetened Whipped Cream (for cakes)

All purpose garnish for fancy cakes or homespun desserts. Try the coconut and chocolate variations for a change of pace on angel food or yellow cake.

2 cups heavy cream, (whipping cream)
1/2 cup confectioners sugar' sugar (icing sugar)
1 teaspoon vanilla extract

In small bowl with mixer at medium speed, beat cream until soft peaks form; gradually sprinkle in sugar, 2 tablespoons at a time, until stiff peaks form. Fold in vanilla extract. Refrigerate until serving time. Yields 4 cups.

COCONUT WHIPPED CREAM: Prepare as above but substitute 1/2 teaspoon almond extract for vanilla; fold in 1 cup flaked coconut.

CHOCOLATE WHIPPED CREAM: Prepare as above but mix confectioners' sugar with 1/2 cup cocoa before adding to cream.

TIP: To stabilize Whipped Cream Frosting, in cup, sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water. Place cup over simmering water until gelatin is dissolved, stirring occasionally; cool to lukewarm. Gradually beat into cream before adding sugar.