A Whipped Icing Tip!

I would like to note that after a few quick google searches it is MUCH better to use confectioner's sugar than granulated sugar for whipped icing. It turns out MUCH better in terms of consistency and lasts longer while refrigerated. I used the 2c. heavy cream, 1/3c (and a little more for fun!) of confectioner's sugar and a little dash of vanilla extract. At this rate I NEVER want to buy canned icing AGAIN! Plus, as a perk, you can use the left over "icing" to put on top of your strawberry shortcake! Yippee!