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    Whipped Cream Frosting

    Source of Recipe


    2 12-oz cartons heavy whipping cream
    3/4 cup powdered sugar

    Using an electric mixer, whip cream until stiff. Add powdered
    sugar 1/4 cup at a time, mixing between each addition. Mix until
    stiff and cream forms peaks. Frost cake. Refrigerate before
    serving or serve immediately. Cake must be stored in the refrigerator.

    Note: The more powdered sugar, the stiffer the icing.




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