Keep the bowl, Whipping Cream and the whisk in the freezer for 30 minutes. Use an electric hand held beater for this. It will be effortlessly done. Add chilled Whipping Cream to a bowl along with Vanilla essence. Continue beating on a full speed. After halfway through, add Sugar to it. Continue beating until soft peaks are formed.
It will be done in 7 to 8 minutes. And in not more than 10 minutes, your Whipped Cream Frosting is all ready. It should droop when you lift the whisk. This is the right time to say that it's done.
Wrap it up in a cling film or an aluminium foil and keep the bowl refrigerated until use.
Usually it is best done before an hour or two because it is highly not recommended not to store it for more than 6 hours. Also use powdered Sugar (Icing Sugar) or Caster Sugar for the best results.
