If using a stand mixer, place the whisk attachment along with the metal mixing bowl into the freezer before diving into the mixing.
How to tell when it is ready: If you lift the beaters out of the bowl and the topping holds its shape (when medium to stiff peaks form), it is done. If it flops back down into the bowl, keep beating a little while longer.
Powdered (also referred to as confectioners’ sugar) vs granulated sugar: which to use?! Some bakers swear by powdered and some love using granulated. When such a small amount is used (less than 1/4 cup), granulated sugar can be used in the recipe without having a grainy texture. In short: for this recipe, either works!