- 1 cup heavy whipping cream
- 1/2 cup powdered sugar (confectioners' sugar)
- 1 teaspoon vanilla extract
- Chill the Mixing Bowl and Whisk: Before you start, place your mixing bowl and whisk (or whisk attachment of your mixer) in the refrigerator for about 15-30 minutes. This helps the cream whip up better.
- Whip the Cream: Pour the heavy whipping cream into the chilled bowl. Using an electric mixer, start whipping the cream on a low speed, gradually increasing to high. Whip until the cream starts to thicken and soft peaks begin to form. This usually takes about 3-5 minutes.
- Add Sugar and Vanilla: Once soft peaks form, slowly add the powdered sugar and vanilla extract. Continue to whip on high speed. Be careful not to overbeat, as the cream can quickly become too thick and turn into butter. You're looking for stiff peaks, where the cream holds its shape well but is still smooth and creamy.
- Check Consistency: The icing should be thick enough to hold its shape when piped. If it's too thin, whip a little longer. If it's too thick, you can gently fold in a little more liquid cream to soften it.
- Pipe onto Jello Cups: Once the desired consistency is reached, transfer the whipped icing to a piping bag fitted with your preferred nozzle. Pipe the icing onto the jello cups in a swirling motion. If you don’t have a piping bag, you can simply spread the icing with a knife or spatula. Don't forget to add your sprinkles!
- Serve Immediately or Refrigerate: Whipped cream icing is best served immediately. If you're not serving the jello cups right away, store them in the refrigerator to keep the icing stable.