Whipped Cream Frosting: Take 2

I love whipped cream way too much. I like it a lot better than buttercream frosting. After my first failed batch of whipped cream frosting, I decided to try again with a little more patience. I baked a batch of chocolate cupcakes to which the recipe is below. This is such an easy recipe and it tastes amazing! I ate 3 in one sitting....okay you caught me, it was 4.  I've made them a few times and each time think of trying a different recipe but just cant bring myself to.

The frosting came out much better too. I remembered to stop whipping as soon as the cream started forming stiff peaks. The peaks weren't as stiff as some pictures I had seen on the internets but I didn't want to overmix. After mixing, I put it into the fridge for half an hour to firm up a bit so that it wouldn't melt when I piped them. This frosting doesn't seem to be ideal for piping. It doesn't hold its shape very well. It would be much better for spreading even using just a round tip for blobs of icing. Next time I think I might try to add a stabilizing agent to help it become more stiff. It tasted great though, not too sweet and not too plain.

Recipe for Chocolate Cupcake

Ingredients
2 1/2 teaspoons vanilla extract
1 cup milk
1 cup boiling water
1/2 cup vegetable oil
2 eggs
1 teaspoon salt
1 1/2 teaspoons baking power
1 1/2 teaspoons baking soda
1 3/4 cup AP flour
2 cups sugar
3/4 cup unsweetened cocoa

Directions
1. Preheat oven to 350 F
2. Beat eggs, vanilla, milk, and vegetable oil
3. Sift and combine sugar, flour, cocoa, baking powder, baking soda and salt
4. Add wet ingredients to dry ingredients and beat until combined
5. Stir in boiling water until well combined and batter is thin
6. Pour batter into prelined baking tray
7. Bake 25 minutes and remove after testing with toothpick

Recipe for Whipped Cream Frosting

Ingredients

1 cup whipping cream

2 1/2 tablespoons sugar

2 teaspoons vanilla extract

Procedure

1. Pour cream, sugar, and vanilla into a bowl. 

2. Start blending with mixer.

3. Stop blending when mixture becomes thick and forms stiff peaks. Take care not to over mix!

4. Chill in fridge for 30 min and then pipe onto cupcakes

You can adjust the sugar to your taste. I also added some food coloring to mine. 

Bon appetite!