On Sat, 24 Nov 2012 21:11:23 -0500, "Jean B." > wrote:

>zxcvbob wrote:
>> Sky wrote:
>>> How much sugar should be included per cup of heavy cream to make
>>> whipped cream to cover a cake? I know how much cream to start with,
>>> but I'm unsure of how much sugar per cup of a cream. Yeah, yeah, I
>>> can Google, but then I'd have to sort through all sorts of unhelpful
>>> links. TIA.
>>>
>>> Sky
>>>
>>
>>
>> I frosted a cake once with whipped cream. I used a pint of heavy cream
>> and a cup of powdered sugar. (it was a big cake) Whip the cream first,
>> then add the sugar. When I added the sugar the whipped cream got stiff,
>> and it didn't weep like normal whipped cream, and the cake lasted for
>> several days so it had plenty of time for the frosting to fall apart. HTH.
>>
>> Bob
>
>For my pie, I always use 1 cup of cream and one big spoon of
>powdered sugar. But I am looking for a very faint sweetness to
>contrast with the pie, plus some stability. Frosting would be a
>whole 'nother matter as far as level of sweetness goes.

I rarely bother with whipped cream... for pie and cake I much prefer
vanilla ice cream.