Dreamy Whipped Frosting Food

WHIPPED CREAM FROSTING

Steps:

• Place a large mixing bowl or the bowl of a stand mixer in the freezer until cold, about 5 minutes. Alternatively, fill the bowl with ice water and let stand for 5 minutes. Pour out the ice water and quickly wipe the bowl dry.
• Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Whip the mixture on high speed until stiff, but smooth peaks form, about 2 minutes. If you accidentally overwhip, the peaks will look like they are cracking. Add about a tablespoon more heavy cream and hand whip the frosting until it smooths out.
• The recipe makes enough frosting to generously top 24 cupcakes or to cover two 8-inch-round cakes, plus extra to pipe decorations. Unrefrigerated, the frosting will hold its shape for up to 6 hours.

DREAM WHIP BUTTER FROSTING

Steps:

• Combine 1/3 cup milk, vanilla, and Dream Whip in large bowl.
• Add half of sugar; blend well. Whip rapidly until thickened-about 2 minutes.
• At medium speed alternately add remaining sugar and milk; beat after each addition.
• Add butter, 1 tablespoon at a time, beating well.
• Makes 2 3/4 cups, enough for 8- or 9-inch layer cake or 24 cupcakes.
• LEMON OR ORANGE BUTTER FROSTING.
• Prepare as above; omit vanilla and substitute 2 tablespoons lemon or orange juice for the 2 tablespoons milk. Add 1 teaspoon grated lemon or orange rind after beating in butter.

DREAM WHIP FROSTING

Steps:

• Beat all ingredients until moistened.
• Beat frosting on high 4-5 minutes until soft peaks form.
• Frost cooled dream whip cake.
• Refrigerate leftovers.

WHIPPED CREAM FROSTING

Steps:

• Using both a chilled bowl and chilled beaters, beat the cream until frothy.
• Add the icing sugar and vanilla gradually while beating.
• Whip until light and a thick enough consistency to spread as an icing.
• Use immediately.

QUICK FLUFFY FROSTING

Steps:

• Beat milk, whipped topping mix and pudding mix in deep narrow-bottom bowl with mixer on low speed until blended.
• Beat on high 4 to 6 min. or until mixture forms soft peaks.

DREAMY WHIPPED FROSTING

Steps:

• Gently stir together the mascarpone cheese and 1/3 cup sugar in a medium bowl. Beat whipping cream and vanilla and almond extracts with an electric mixer at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold into cheese mixture; gently fold in remaining whipped cream mixture in 2 batches.
• Place 1 cooled cake layer on a cake plate or serving platter; spread top with 3/4 cup of the frosting. Working from the outer edge of the cake layer toward middle, place strawberries, flat base sides down and pointed tops up, on top of frosted bottom layer.
• Spoon about 1 1/2 cups frosting into a ziploc plastic freezer bag; snip 1 corner to make a small hole. Pipe frosting between strawberries, filling in spaces completely. Gently spread about 3/4 cup of the frosting on top of berries.
• Place second cake layer on berry layer; spread remaining frosting over top and sides of cake. Garnish with whole and sliced strawberries, if desired.

WONDERFUL WHIPPED CREAM FROSTING (WITH FLAVOR OPTIONS)

Steps:

• Chill large bowl and beaters in freezer for at least 30 minutes before use.
• Beat whipping cream in chilled bowl with chilled beaters, slowly add pudding and powdered sugar, beat until mixture is thick and creamy, but still spreadable.
• NOTE: This makes A LOT of frosting it's very light and not overly sweet great for cupcakes, layer cakes, and tarts can also be used in trifles (or just eaten with a spoon ;).