WHIPPED CREAM FOR CAKE DECORATING RECIPES

Steps:

• Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator. 
• Use the whisk attachment for a stand mixer, beaters on your hand mixer.  Beat the cream until stiff peaks form.  This can happen very quickly so don't walk away from the mixer.  You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.  
• In another bowl combine the cream cheese, powdered sugar and vanilla.  Beat until very smooth.  Fold this into the whipped cream. Cover and refrigerate.  If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.  

Steps:

• Chill the whisk attachment or beaters of a handheld mixer in the freezer for about 10 minutes. In a medium sized bowl, add the cream cheese, powdered sugar, strawberry puree and strawberry extract. Mix until blended. Slowly add the heavy cream and beat until fluffy- this will take about 2 minutes. This is a soft filling and so you'll want to pipe a dam of frosting about 1/2 inch from the edge of the cake layers, then spread filling within the dam. Makes about 3 cups.