Whipped Cream Recipe For Cake. Repeat process with remaining flour mixture. Chill your mixing bowl and whisk attachment in the freezer for 30 minutes before making the frosting to help it whip up better.
Put the bowl and beaters in the fridge to cool them. Switch to the whisk attachment and slowly add in heavy whipping cream until fully incorporated. I add 1/4 teaspoon cream of tartar for every 1 cup of heavy cream.
Cover with a layer of fresh fruit.
It will stay nice and fluffy for days! Add flour alternately with cream, beating just until combined. I suggest taking your cream cheese block and heavy cream out of. Tips for making the best whipped cream frosting:
