Whipped Cream

The first thing you need to know about whipped cream icing is that it needs to be refrigerated. This white fluffy stuff is formed when it is beaten (with a whisk or fork) until it’s light and fluffy.

Light, airy and sweet, you can put it on top of any food and it instantly becomes dessert. It works on all cakes, but especially cakes with fruit. Strawberry shortcake ring a bell? Or, picture this: a light sponge cake with WC and fresh fruit topping, served on a bed of drizzled fruit puree.

Contrary to the don’t serve in warm weather thing, it's common in the summer because of its lightness. Summer is the time of year when most fruits are in season as well. If you're serving WC on a dessert in the warm summer months, just make sure you can store and display the cake in the coolest area possible, preferably indoors with air conditioning until you're ready to serve it.

Making it is pretty simple. All you have to do is whisk heavy whipping cream until it reaches the fluffy consistency you're looking for. Throw in some powdered sugar (to taste) to sweeten it up, and you're golden.

Clients who are baking their own wedding cakes often ask if it's OK to substitute CoolWhip for the real thing in their wedding desserts. The answer is: yes, it's OK. CoolWhip tastes awesome (especially when frozen, I think!), so if you prefer the taste of it over the real thing, then please use it!

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