Alternatively, you could chill the bowl and whisk in your freezer for at least 5 minutes.
Using a stand mixer is usually faster than a hand mixer.
To stabilize whipped cream you can add more sugar.
If your cream isn’t stiffening up, don’t give up. Be patient and keep whipping until you get a firm consistency.
When you’re ready to use or work with the frosting, take it out of the fridge and let it warm up a bit. Then whisk it again.
At medium-low speed, it should take about 2 minutes for the sugar to fully dissolve into the cream. Don’t use light cream, table cream, or half and half as a substitute for heavy or whipping cream. If you do, your mixture will end up being too runny and won’t be the consistency you need for frosting. [10] X Research source
You’ll want the cream to be about the consistency of Greek yogurt.
Use full-fat cream cheese that comes in a brick. Cream cheese that comes in a tub is not meant for baking. Mascarpone can be a good substitute for cream cheese. [13] X Research source
If you’re using a stand mixer, whip for around 2 to 3 minutes, or until the frosting is smooth. If you’re whipping with a hand mixer, it may take a little longer.
