Combine cream, confectioner's sugar, and vanilla in a chilled, metal mixing bowl.  Beat until stiff peaks form.  Can be used as topping for desserts or excellent as a frosting on cakes!
NOTE:   To make chocolate whipped cream frosting, add 1/2 cup chocolate flavored syrup and mix as directed above.
Makes about 2 cups of topping/frosting.
 

Whipped Cream Frosting
From:  Mary Dalton of New York
Whip together 1 qt of heavy cream and 2 boxes of instant pudding.  Frost cake.  Keep refrigerated.
 

Whipped Cream & Pudding Frosting
From: mstidham@tir.com (Michaelle Stidham of Michigan)
This recipe covers a 10" cake. 

Combine 2 boxes of Jello instant white chocolate pudding mix with 1 &1/2 cup milk and 2& 1/2 heavy cream.  Whip until stiff and fluffy.  This is best refrigerated after frosting the cake and is quite tasty. 
 

Whipped Cream Cheese Frosting
Makes 1 frosting for a 2 layer cake 
1 (8 ounce) package cream cheese, softened 
1 cup white sugar 
1/8 teaspoon salt 
1 teaspoon vanilla extract 
1 1/2 cups heavy cream 

In a large bowl, beat cream cheese, sugar, salt and vanilla until smooth.   In a small bowl, whip the heavy cream until stiff peaks form.   Fold into the cream cheese mixture.
 

For Chocolate Whipped Cream Frosting:

Cocoa powder will add color, flavor and help stiffen whipped cream frosting.  Be sure to add enough sugar to taste.
An alternative is to use Hersheys syrup,  Start the cream mixing, and add until it looks right.
(No recipe needed; just do it til it looks right).  Do not over whip the cream.  It is better to slightly underwhip.
A bit of grand marnier would help the flavor.
 

Chocolate Whipped Cream Frosting
2 tbsp Confectioner's sugar
1 tbsp Hershey's cocoa
1 1/2 c Chilled whipping cream
1/4 c Hershey's syrup

In small mixer bowl, stir together confectioners' sugar and cocoa.  Stir in whipping cream.  Beat until stiff; blend in syrup.  Chill until desired consistency. 
 

Whipped Cream Frosting
1, 10-inch Angel Food cake 
2 cups heavy whipping cream, chilled 
1/2 cup confectioner's sugar 
1/4 cup unsweetened cocoa 
1 tsp vanilla 

Mix confectioner's sugar and cocoa in a small bowl with whisk.  In a chilled mixer bowl, beat the whipping cream with chilled beaters until soft peaks form.  Gradually sprinkle the sugar/cocoa mixture, about 2 tbsp at a time, into the cream and continue beating until stiff peaks form.  Fold in the vanilla.  Frost cake and refrigerate until serving. 

Note: For an added touch, garnish top and bottom edges of cake with raspberries or strawberries. 
 

Mock Whipped Cream Frosting
1cup milk
5 tbsp flour
1/4 tsp salt
2/3 cup shortening (Crisco)
1 cup sugar

Combine milk, flour and salt in heavy saucepan.  Bring to a boil and cook, stirring frequently until very thick.  Remove from heat and cool completely.  Cream together shortening and sugar.  Add custard a little at a time, beating all the while.  After all of the custard has been added, beat 20 minutes longer or until the consistency of whipped cream.
 

Mock Whipped Cream Frosting 
From:  Chef Paul
Frosts a 2-layer 9" round cake. 
1 pint Cool Whip
1 box, 3.4 oz Instant pudding mix (any flavor) 
1 1/2 cup cold milk 

Mix pudding mix and milk.  Wire whisk 2 min.  Let stand 2 minutes more.  Then, fold in the Cool Whip.  Mix well and refrigerate for 1 hour.  Apply with spatula or cake frosting tool.  (Cannot be told from commercial bakery whipped cream frostings).   This will stand up better than any of the commercial products and is always delicous. 
 

Mock Whipped Cream Frosting
From:  Laura
1/2 c. Cricso
1/2 c. Margarine
1 c. granulated sugar
1 teaspoon vanilla
2 Tablespoons flour
2/3 c. lukewarm milk

Mix all indredients together and beat with electric mixer for 12 to 15 min.  Nice creamy, and not too sweet frosting. 
 

Poor Man's Frosting
From: Minna111@aol.com
This is what my grandmother always put on her cakes. 
5 tbsp flour
1 cup milk
1 cup sugar
1 t. vanilla
2 sticks oleo

Cook milk and flour over low heat until thickened.  Set aside to cool.  (You may do this way ahead.)  Combine sugar, vanilla and oleo with flour in electric mixer.  Beat on high speed for 10 minutes.  This is very, very good on a
chocolate cake, delicious on Red Cake and gives a touch of class to a carrot cake!