On Sun, 25 Nov 2012 20:57:58 -0500, "Jean B." > wrote:

>Brooklyn1 wrote:
>> On Sat, 24 Nov 2012 21:11:23 -0500, "Jean B." > wrote:
>>
>>> 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.
>>
>> I rarely bother with whipped cream... for pie and cake I much prefer
>> vanilla ice cream.
>
>Depends on the pie. Ice cream on pumpkin chiffon pie? Not for me.

I see nothing wrong with vanilla ice cream with pumpkin pie.