Cream Frosting

This frosting does not make ahead well. Whipped cream begins to weep and deflate within hours. For best results, whip the cream no more than 1-2 hours before assembling and serving. If you must prepare ahead, stabilize the whipped cream by adding 1 teaspoon unflavored gelatin (bloomed in 1 tablespoon cold water) per cup of cream during whipping.

Store the frosted cake in the refrigerator, loosely covered, for up to 24 hours. The whipped cream will begin to weep and lose volume over time. This frosting is not suitable for freezing. For best texture and appearance, serve within 4-6 hours of assembly.