Yield- Icing for one 9" with some Decorating.

3 Cups of Heavy Whipping Cream
4 Tbl. of Sugar

1. Chill your mixer bowl and whip in the refrigerator or Freezer for 10 min.
2. Whip Cream on high to soft peak (a little thicker than chowder soup) then add the sugar.
3. Continue whipping on high until you reach stiff peak. (when you take the whip out of the bowl it will not look like a soft serve (soft serve like is medium peak)).

Be cautious not to whip past stiff peak, or you will break it and liquids and fats will separate and you will just have butter.

Use for filling of torted cake and then ice, you can also decorate with a very large star tip and pastry bag.

Let me know if you have any Questions and how is comes out.