If you don’t have a metal bowl, it’s fine to use plastic. However, it’s best to use metal, as metal bowls will help insulate cold whipping cream, which makes for a more stabilized icing. Be sure your bowl is large enough to hold 2 cups of whipped cream without overflowing.
Leave your whipping cream chilling in the refrigerator right until you start mixing.
Avoid over-mixing your ingredients, as they might separate and become spoiled.
If you’re not planning on decorating your cake with piped icing, skip this step.
Be sure that your cake has cooled completely before you start icing. If you’re icing a double layer cake, transfer half of your frosting on top of your bottom layer. Use a rubber spatula to spread the frosting evenly throughout the surface. Place the second layer on top of the frosting, and then transfer the rest of your frosting to the top of the cake.
Practice piping a few designs on wax paper before icing directly onto the cake.
If you leave whipped cream frosting at room temperature for longer than 3-4 hours, it may become destabilized. It will lose its fluffy, frosting shape, and it might melt off your cake.
