Ingredients
• 2 cups (480ml) cold heavy cream (or full-fat coconut cream for dairy-free)
• ¼ cup (30g) powdered sugar (or powdered erythritol for keto)
• 1½ tsp pure vanilla extract
• 1 tbsp cornstarch or instant clearJel (optional—stabilizes for 2+ days)
• Pinch of cream of tartar (optional, boosts volume & stability)
Instructions
- Chill bowl and beaters (or whisk + stainless steel bowl) in freezer 10–15 min—essential for volume.
- Pour in cold cream. Add cream of tartar (if using); whip on medium until soft peaks form (~2 min).
- Add powdered sugar, vanilla, and cornstarch (if using). Increase to medium-high; whip 30–60 sec until stiff, glossy peaks hold—stop before grainy!
→ Test: Frosting should hold a peak without drooping. - Use immediately to frost cakes, cupcakes, or fill éclairs. For best results, keep desserts refrigerated.
💡 Pro tip: For extra-stable frosting, fold in 2 oz softened cream cheese (adds tang & hold—great for summer!).
PREP TIME & NUTRITION (per 2-tbsp serving, makes ~16):
Prep Time: 5 min (+10 min chill) | Cook Time: 0 min | Total Time: 15 min | Servings: 16 | Calories: 65 | Net Carbs: 2g | Fats: 6g | Protein: 0.5g