zxcvbob wrote:
> Sky wrote:
>> How much sugar should be included per cup of heavy cream to make
>> whipped cream to cover a cake? I know how much cream to start with,
>> but I'm unsure of how much sugar per cup of a cream. Yeah, yeah, I
>> can Google, but then I'd have to sort through all sorts of unhelpful
>> links. TIA.
>>
>> Sky
>>
>
>
> I frosted a cake once with whipped cream. I used a pint of heavy cream
> and a cup of powdered sugar. (it was a big cake) Whip the cream first,
> then add the sugar. When I added the sugar the whipped cream got stiff,
> and it didn't weep like normal whipped cream, and the cake lasted for
> several days so it had plenty of time for the frosting to fall apart. HTH.
>
> Bob

For my pie, I always use 1 cup of cream and one big spoon of
powdered sugar. But I am looking for a very faint sweetness to
contrast with the pie, plus some stability. Frosting would be a
whole 'nother matter as far as level of sweetness goes.

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