Tips for Whipped Cream Frosting

Whipped cream is frequently overwhipped during the act of frosting a cake. This happens because the cream, whipped stiff in the first place, continues to stiffen as you manipulate it with the spatula. As you smooth and spread the cream over and over again to make it perfect, it becomes overwhipped. It looks granular and ragged instead of smooth and moist. The solution is to underwhip the cream just a little. By the time the cake is covered and the cream has been spread to your satisfaction, the cream will be stiff enough.