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Whipped Cream Frosting

Reviewed: Nov. 27, 2007
This frosting worked perfectly for the angel food cupcakes I made last month. It was as I hoped it would be - right between whipped topping and traditional icing. Plus I found it to be the right level of sweet for me, as I'm not a fan at all of buttercream frosting. Like other sugessted, I used powdered sugar and put the bowl and beaters in the freezer before whipping the heavy cream. I had no problem at all with other's complaints about it being runny. Although... while I was topping the cupcakes I was "testing" it with strawberries. So I'm going to make another batch this weekend as a fruit dip :)
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