FLUFFY WHIPPED CREAM
Just a basic recipe for delicious, homemade whipped cream! Adjust the amount of powdered sugar for your taste.
Provided by Charmie777
Categories Dessert
Time 10m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Start with bowl and beaters cold!
- In a large bowl, whip cream until stiff peaks are just about to form.
- Beat in vanilla and sugar until stiff peaks form. Do not overbeat!
Nutrition Facts : Calories 54, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.4, Sodium 5.7, Carbohydrate 0.9, Sugar 0.5, Protein 0.3
FLUFFY WHIPPED CREAM
This familiar dessert topping makes a versatile last-minute embellishment for cupcakes. It can be dolloped on top as an alternative to heavier frostings, or used as a filling for split cupcakes.This recipe is from "Martha Stewart's Cupcakes."
Provided by Martha Stewart
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Whisk heavy cream until soft peaks form. Add confectioners' sugar, and whisk until combined.
"FLUFFY" WHIPPED CREAM
The addition of Marshmallow Fluff gives this a mousse-like consistency and makes it the perfect topping for the Lemon Meringue Pie Milkshake (page 141), Double Chocolate Milkshake (page 134), and Peanut Butter-Banana-Marshmallow Milkshake (page 145).
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Combine the cream, sugar, Fluff, and vanilla in a large bowl and whip until soft peaks form. The whipped cream can be made 2 hours in advance and stored, covered, in the refrigerator. Whisk slightly before using.
FLUFFY WHIPPED CREAM FROSTING
Make and share this Fluffy Whipped Cream Frosting recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Place cold cream cheese and the icing sugar into a large cold bowl, and beat on medium high speed until smooth.
- Turn the mixer to medium low and and slowly pour the heavy cream down the side of the bowl in a steady stream. Scrape the sides and bottom of the bowl every now and then.
- Turn the mixer to medium high once all of the cream has been added, and whip until the frosting holds firm peaks.
- *Make sure the cream cheese is straight from the fridge, and not the soft tub version.
- **Makes enough to fill and frost: 1 x 3 layer 8", 1 x 2 layer 9" or 24 cupcakes.
- *** For chocolate frosting, add 1/4 cup sifted, unsweetened cocoa powder in step one.
- **** Optional: 1 teaspoon vanilla extract can be folded in once frosting is fully whipped.
Nutrition Facts : Calories 340.6, Fat 30.3, SaturatedFat 18.8, Cholesterol 112.1, Sodium 31.4, Carbohydrate 17.2, Sugar 14.8, Protein 1.7
WHIPPED CREAM-LIKE FROSTING
A wonderful, fluffy white frosting similar to whipped cream. It's great on Red Velvet cakes or any chocolate cake. I sometimes use it to fill in between the layers, and use another frosting on the outside.
Provided by LoriLee in TX
Categories Dessert
Time 30m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook flour and milk until it forms a stiff paste. Don't undercook! Stir constantly while it's cooking. Remove from heat and cool.
- In mixer bowl, cream butter, sugar, and vanilla.
- Add the completely cooled milk and flour mixture, beating until it looks like whipped cream.
- Spread on cooled cake.
EASY WHIPPED CREAM CAKE, CHINESE BAKERY-STYLE
This fluffy, tender whipped cream cake decorated with fruit is a staple of family celebrations. Learn how to make this festive Chinese bakery-style dessert.
Provided by Genevieve Yam
Yield 10-12 servings
Number Of Ingredients 13
Steps:
- Place a rack in middle of oven and preheat to 350°F. Butter two 9"-diameter cake pans with unsalted butter, room temperature, then dust with cake flour, shaking out excess. Beat 4 large eggs and 1½ cups (300 g) granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until thick, pale, and doubled in volume, 5-7 minutes.
- Meanwhile, whisk together 1½ cups (173 g) cake flour, 2 tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl.
- Pour ¾ cup half-and-half into a heatproof measuring glass or small bowl and heat in microwave in 15-second bursts until hot but not bubbling at all. Pour in ¼ cup vegetable oil. (Alternatively, you can heat half-and-half in a small saucepan over medium before pouring in oil.)
- Reduce mixer speed to medium-low and, with motor running, gradually pour hot half-and-half mixture down sides of bowl; mix until combined. Gradually add dry ingredients, ¼ cup at a time, beating after each addition until just incorporated. Scrape down sides of bowl to make sure there are no dry floury bits. Divide batter between prepared pans; smooth surface.
- Bake cakes, rotating pans front to back halfway through, until risen by 1" and golden brown on top, 15-20 minutes. (These are very light cakes and may not spring back when gently pressed.) Transfer pans to a wire rack and let cakes cool in pans 30 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto a parchment-lined baking sheet. Let cool completely.
- Once cakes are cool, beat 4 cups heavy cream, ¾ cup (83 g) powdered sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt in clean bowl of stand mixer fitted with clean whisk attachment on medium-high speed until medium peaks form, about 3 minutes.
- Place 1 cake layer on a large plate or cake stand and spread a 1" layer of whipped cream on top with a small offset spatula. Arrange 1 cup sliced hulled strawberries in a single layer over whipped cream. Place second cake layer on top and spread top and sides of cake generously with whipped cream.
- Transfer remaining whipped cream to a piping bag fitted with the tip of your choice or a resealable plastic bag with a corner snipped off, if desired, and decorate top of cake with swirls or other patterns. Arrange fresh fruit (such as sliced strawberries and kiwis and/or whole raspberries and/or blueberries). Chill cake 1 hour before serving.
EXTRA CREAMY FLUFFY WHITE FROSTING
This is a really great fluffy white frosting --- for the best results use only whipping cream for this --- this may easily be doubled and also freezes well.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 3 cups (approx)
Number Of Ingredients 5
Steps:
- In a bowl using an electric mixer, beat together the shortening, salt, vanilla and half of the icing sugar; beat until very smooth.
- Add in whipping cream; beat well.
- Add in remaining icing sugar to desired texture; beat until fluffy and creamy.
Nutrition Facts : Calories 1321.6, Fat 78.1, SaturatedFat 23.2, Cholesterol 36.2, Sodium 207.2, Carbohydrate 160.6, Sugar 156.7, Protein 0.5
More about "fluffy whipped cream food"
HOW TO MAKE WHIPPED CREAM - LONG-LASTING WHIPPED …
From food52.com
HOW TO MAKE LIGHT & FLUFFY WHIPPED CREAM + 4 …
From happyhealthymotivated.com
HOW TO MAKE WHIPPED CREAM - ALLRECIPES
From allrecipes.com
LIGHT AND FLUFFY ANGEL FOOD CAKE RECIPE - TASTING TABLE
From tastingtable.com
STABILIZED, FLUFFY, LIGHT WHIPPED CREAM FROSTING - YOUTUBE
From youtube.com
LIGHT AND FLUFFY WHIPPED CREAM CHEESE - GEMMA’S BIGGER BOLDER …
From biggerbolderbaking.com
HOW TO MAKE PERFECTLY FLUFFY WHIPPED COCONUT CREAM
From ketodietapp.com
KETO FLUFFY WHIPPED CREAM - TRINA KRUG
From trinakrug.com
FOR THE BEST WHIPPED CREAM, STOP USING WHIPPING CREAM
From thedailymeal.com
HOW LONG DOES WHIPPED CREAM CHEESE LAST? – DEKOOKGUIDE
From dekookguide.com
CHOCOLATE WHIPPED CREAM - SOFT AND FLUFFY - THE ANTHONY KITCHEN
From theanthonykitchen.com
EASY WAY TO MAKE LIGHT AND FLUFFY WHIPPED CREAM
From insider.com
ISI WHIPPED CREAM RECIPE (5 FLAVORED WHIPPED CREAM)
From mykitchenlifestyle.com
FLUFFY WHIPPED CREAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHIPPED CREAM UNSWEETENED RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE FLUFFY AND TASTY COCONUT WHIPPED CREAM
From livingmontessorinow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love