If you want something quick quick quick that tastes good, super light and not too sugary, try this super easy stabilized vanilla whipped cream frosting. It needs to be refrigerated but the good thing is that you can leave outside at room temperature for quite a few hours. You can also increase or decrease the powdered sugar that recipe asks for based on your taste buds, but I find that 1/2 cup powdered sugar is perfect. And, by the way, feel free to replace the French vanilla pudding mix with another flavor of your choice like chocolate, lemon.... One of my favorite ways to use this frosting is to fill and frost a chiffon cake and then cover the frosting with crushed honeycomb as in the famous Blum's Coffee Crunch Cake. In case you want the honeycomb recipe, I am also including it here.

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