Whipped Cream

The first thing you need to know about whipped cream icing is that it needs to be refrigerated. This white fluffy stuff is formed when cream is beaten (with a whisk or fork) until it’s light and fluffy.

Light, airy and sweet, it works on all cakes, but especially cakes with fruit. Picture this: a light baby shower sponge cake with whipped cream and fresh fruit filling, served on a bed of drizzled fruit puree. Yum! Don't miss our favorite Martha Stewart Desserts Recipe for how to make this a reality. 

Contrary to the “don’t serve in warm weather” thing, it works great for summer dessert recipes because of its lightness. Just make sure you can store and display the cake in the coolest area possible, like preferably indoors with air conditioning.