LEMON WHIPPED CREAM FROSTING
Light and refreshing, this Lemon Whipped Cream Frosting recipe is the perfect addition to homemade lemon cupcakes.
Provided by aimee @ shugarysweets
Categories Cupcake
Time 1h50m
Number Of Ingredients 6
Steps:
- In a large mixing bowl, beat heavy cream with a whisk (attached to a stand mixer or a handheld electric mixer) for 2-3 minutes until thickened. Slowly beat in the powdered sugar,lemon extract, lemon zest, and clear jel.
- Beat an additional 2-3 minutes until desired consistency.
- Frost cooled cupcakes and refrigerate for one hour. Serve cold and enjoy. Keep cupcakes in refrigerator for up to 3 days.
Nutrition Facts : Calories 98 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 13 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
WHIPPED CREAM FROSTING
Whipped cream is a light and simple option for frosting cakes and cupcakes, especially when paired with fresh fruit. The trick is making sure it doesn't get too soft before it's served. Some cooks mix in cream of tartar, which can add a sour note. We prefer powdered milk. It helps create a frosting that's stable enough for piping and layering without affecting the taste
Provided by Food Network Kitchen
Time 10m
Yield 4 cups
Number Of Ingredients 4
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.
LEMON WHIPPED CREAM FROSTING
I found this recipe in Yankee Magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar substitute.
Provided by internetnut
Categories Dessert
Time 25m
Yield 3 1/2 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and sugar in the top of a double boiler. Add egg, lemon juice, water, and butter. Place over boiling water and whisk 10 minutes, stirring constantly.
- Chill.
- Fold in whipped cream.
- Frost your selected cake and then sprinkle with coconut. Keep in refrigerator until ready to serve.
Nutrition Facts : Calories 299.7, Fat 16.8, SaturatedFat 10.2, Cholesterol 93, Sodium 36.5, Carbohydrate 37, Fiber 0.1, Sugar 33.7, Protein 2.1
COOL WHIPPED FROSTING
A light and cool topping vaguely resembling Bavarian cream.
Provided by shirleyo
Categories Desserts Frostings and Icings
Time 15m
Yield 10
Number Of Ingredients 4
Steps:
- In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 15.5 g, Cholesterol 2 mg, Fat 6.2 g, Protein 1.1 g, SaturatedFat 5.2 g, Sodium 156.9 mg, Sugar 13.7 g
WHIPPED CREAM FROSTING
Make and share this Whipped Cream Frosting recipe from Food.com.
Provided by _Pixie_
Categories Dessert
Time 7m
Yield 1 frosting for one layer cake
Number Of Ingredients 12
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.
LEMON WHIPPED CREAM
Make and share this Lemon Whipped Cream recipe from Food.com.
Provided by LAURIE
Categories Dessert
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Beat cream on high speed until it begins to thicken.
- Gradually add sugar.
- Continue beating and add lemon juice.
- Beat until soft peaks form.
- Fold lemon rinds in by hand.
- Refrigerate.
Nutrition Facts : Calories 92, Fat 8.8, SaturatedFat 5.5, Cholesterol 32.6, Sodium 9.1, Carbohydrate 3.2, Fiber 0.1, Sugar 2.4, Protein 0.5
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- If you are using a hand mixer, chill the mixing bowl and beaters before starting. If you are using a stand mixer, chill the whisk attachment before beginning the process.
- Then, pour the chilled whipped cream into the bowl (chilled). After that, beat the chilled whipped cream until the mixture begins to thicken. Afterward, add the powdered sugar and lemon juice gradually. Next, start beating at a low speed, then slowly increase the speed to medium-high speed.
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