Whipped cream cakes

This is my first attempt icing a cake with whipped cream, with flowers too. 
Cake was done at my cake deco class!  

Love the flowers, especially the roses.

Whipped cream is made by whisking or mixing air into cream  to turn the liquid cream into a soft  fluffy solid, taking care not to over whip the cream.  
A good trick is to have all your utensils and tools chilled.

Pour 1 cup of cream into the mixer and whip it vigorously until it just begins to hold its shape. It should take about 5-7 minute of whipping to give a stiff consistency.  
Add about 1/2 teaspoon pure vanilla extract or liqueur of your choice and 1 tablespoon icing sugar, and continue to whip until it holds very soft, droopy peaks. 
A good secret is to add  a tablespoon of piping gel, this holds the cream well.

Whipped cream is perishable. It must be refrigerated, even if already used as a frosting on a cake; do not let it sit out of the fridge for too long or else it could spoil. 
Unused whipped cream can be freezed for  later use, well not too long though.