Whipping Cream Frosting - Master Cookbook Recipe # 269

Name: Whipping Cream Frosting - Master Cookbook Recipe # 269
Prep time: 15 min
Total time: 15 min
Yield: 1 (one) 2-layer cake
Cuisine: Southern
Ingredients: 3 cups Heavy whipping cream; 1-1/2 cups Powdered sugar (sifted); 3/4 tsp Vanilla extract; For Assembly: 1/2 can Cherry pie filling (from Master Cookbook Recipe # 268), chocolate cake crumbs, and drained maraschino cherries.

This stabilized whipped cream frosting is the light and airy crowning glory for a traditional Black Forest Cake. By chilling your equipment and using powdered sugar, you create a sturdy yet cloud-like topping that holds up beautifully. This recipe covers the full assembly process, turning simple cake layers and cherry filling into a stunning, bakery-quality dessert.

This is recipe #269 in Tammy’s Master Cookbook.

Prep time: 15 minTotal time: 15 min Chill Tijme: 10 min

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Ingredients

3 cups Heavy whipping cream
1-1/2 cups Powdered sugar (sifted)
3/4 tsp Vanilla extract
For Assembly: 1/2 can Cherry pie filling (from Master Cookbook Recipe # 268), chocolate cake crumbs, and drained maraschino cherries.

Instructions

Chill: Place your mixing bowl and the heavy whipping cream in the freezer for 10 minutes before starting.
Whip: Beat the chilled cream in the cold bowl until it begins to thicken slightly.
Sweeten: Add the sifted powdered sugar and vanilla. Continue beating until thick and fluffy. Do not overbeat, or it will turn to butter!
Layer: Place one cake layer on a plate. Pipe a ring of whipped cream around the top edge and fill the center with half of the cherry pie filling.
Assemble: Top with the second cake layer. Cover the sides and top with the remaining whipped cream, smoothing the sides with a spatula.
Decorate: Pipe a decorative border around the top edge. Fill the center with the remaining cherry filling. Sprinkle your chocolate cake crumbs (from Master Cookbook Recipe # 268) onto the borders.
Finish: Pipe small circles of cream on top and crown each with a drained maraschino cherry.
Store: Keep the cake refrigerated and serve cold for the best texture.

Notes

Tammy’s Tips

To ensure your frosting is stable and smooth, always sift your powdered sugar to remove any lumps before adding it to the cream. If you’re making this for a special occasion, assemble it a few hours ahead of time to let the flavors meld in the fridge!