Frozen Whipped Cream Food

WHIPPED CREAM

Steps:

• Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
• Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.

FROZEN DEVIL'S FOOD WHIPPED CREAM SANDWICHES

Steps:

• Heat the oven to 350 degrees. Grease a half sheet tray and line with parchment or waxed paper. Sift all the dry ingredients 3 times to aerate. Cream the butter until smooth and fluffy in a mixer fitted with a whisk attachment; add 1 1/2 cups of the sugar and mix. Add the eggs, 1 at a time, mixing after each addition. Beat until fluffy and light.
• With the mixer running at low speed, add 1/3 of the dry ingredients and mix. Add 1/2 of the buttermilk and mix. Repeat with remaining dry ingredients and buttermilk and mix until smooth. Pour the batter into the prepared pan and spread it out into the corners.
• Bake until set in the center and springy, 20 to 25 minutes. Let cool in the pan on a wire rack. Lay a piece of parchment or waxed paper on a work surface. Turn the cake out onto the work surface and peel off the paper that the cake baked in. Flip the cake over again so the shiny top side is facing up.
• Cut the cake in half crosswise so you have 2 rectangles of cake. Whip the cream with the remaining 2 tablespoons of sugar and vanilla until stiff. Spread an even layer over 1 piece of the cake, then flip the other piece over (so that the shiny side faces down, and will touch the cream) and place on top of the cream. Freeze for 1 hour.
• Cut into bar-shaped sandwiches, (about 2 by 3 inches each). Wrap individually in parchment or waxed paper, as you would wrap a present, and serve frozen. The recipe can be made several weeks in advance and kept frozen, in a plastic container or individually wrapped, until ready to serve.

FROZEN FRUIT WHIP

Steps:

• In a large bowl, combine whipped topping and milk; fold in frozen berries. Serve immediately or refrigerate until serving. Freeze leftovers; remove from the freezer 30 minutes before serving.

NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM

Steps:

• First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
• Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
• Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
• Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
• Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
• Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
• Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
• To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.

FROZEN DESSERT WITH WHIPPED CREAM

Steps:

• Whip the cream and sugar until firm consistency.
• Put in a bread shaped mold that is freezer safe.
• Add the wafers.
• Put in freezer for 24hrs.